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Nutrition Facts
Serving Size 1 (295g) Recipe makes 6 servings The following items or measurements are not included below: egg-free pasta vegetarian poultry seasoning 3 tablespoons pesto sauce
Calories 261
Calories from Fat 156		(59%)
Amount Per Serving		%DV
	Total Fat 17.4g	26%
	Saturated Fat 3.2g	16%
	Monounsaturated Fat 10.0g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 661mg		27%
Potassium 764mg		21%
Total Carbohydrate 20.1g		6%
	Dietary Fiber 6.0g	23%
	Sugars 4.3g
Protein 12.3g		24%
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Creamy Vegan Pesto Pasta With Broccoli

Recipe #241451 | 25 min | 25 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Enjolinfam
Jul 19, 2007

This is something I just put together today. I was craving something creamy, but wanted to keep it vegan and this is what I came up with. I got some of the ideas for the sauce from other recipes in the Micheff Sister's Cookbook. I think next time I will use this pasta mixture in a casserole baked with bread crumbs covering the top.

SERVES 6 (change servings and units)

Ingredients

7 ounces firm tofu
1 cup raw cashews
1 (10 ounce) package frozen chopped spinach, thawed (or fresh spinach tastes really nice and keeps more nutrients!)
2 garlic cloves
2 tablespoons olive oil
1 1/2 teaspoons salt
1 medium onion, chopped
1 (500 g) package egg-free pasta (I usually use bow tie, but it would be great with penne also)
1/2 cup water
3/4 cup water
1/3 cup water
2 teaspoons vegetarian poultry seasoning (I use McKays Vegan Chicken Seasoning)
1 1/2 tablespoons nutritional yeast
3 tablespoons pesto sauce, liquid (can add more to taste)
1 medium head of broccoli, cooked

Directions

1
In a blender or food processor, blend cashews and 1/2 cup water until smooth. Then add the tofu, 1 tablespoons olive oil (reserve 1 Tbsp), 3/4 cup water, vegetarian chicken seasoning, 1 1/2 Tbsp nutritional yeast, and salt, and blend until smooth and creamy. You may want to add a tad more water if it's too thick. Set aside.
2
Boil pasta noodles and drain.
3
In a large saucepan, saute the onion and garlic in the remaining 1 tablespoons olive oil until onions are clear. Add 1/3 cup water and the vegan chicken seasoning. If you are using fresh spinach, cook it with the onion, if using frozen spinach add it to the saucepan after the onion is clear.
4
Once the onion, garlic, and spinach is cooked and the water has been evaporated, add the blended mixture (cashews, tofu, etc), cooked broccoli, and pesto sauce to the sauce pan. Cook together on low for 5 minutes.
5
Serve mixed sauce on top of cooked pasta and enjoy!

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Featured Reviews for This Recipe

From: Kozmic Blues

On Aug 31, 2008

This was amazing, AND I served it to omnivores who DEVOURED it. I quote: "Seriously, Becky, if you hadn't told me this was vegan, I never would have known". So, I printed this recipe out before Enjolinfam edited her ingredient list and instructions. BUT, I fell I guessed right as far and when and "how much" water and veggie broth to add ad which time!! At first I thought the raw garlic was going to WAY overpower the sacue, when I tasted it still in the blender. Maybe I used REALLY big cloves, but I assure you, the garlic flavor mellows out nicely when you add the cooked pasta. As many others who have reviewed here, I did not have any pesto on hand, so I decided to add this new super-cool italian spice blend that I bout at the farmer;s market the other week. Totally YUM! I know I will make this again!

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From: VegSocialWorker

On Aug 29, 2008

Wow, this is truly a superior vegan cream sauce. The best I have had! I left out the pesto but otherwise kept to the recipe. All I can say is yum. Thanks for posting, this is a sauce that I will be making again for sure.

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From: Prose

On Aug 24, 2008

This is GOOD! I used silken tofu, fresh spinach, and gluten-free spaghetti. I did not use any pesto (it's hard to find vegan store-bought pesto, and I didn't have any basil on hand), but I doubled the garlic and added some fresh herbs (oregano and Italian flat-leaf parsley) to the sauce when blending. The sauce was very flavorful. I liked the addition of the vegan chicken flavoring. I used vegan chicken bouillon cubes and reconstituted them in the water. I added some sliced mushrooms to the sautee pan with the spinach. I don't think anybody would guess that this is vegan. I will definitely make this for company in the future. It reminded me of my mom's pasta primavera (not vegan), which I miss. Next time I might add some peas and fresh asparagus. Thanks for posting this; it was a real treat!

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From: Chef #696786

On Jun 28, 2008

This is one of the best Vegan dishes I have ever had. I made it for some friends of mine and they raved about it. It's so smooth and creamy, no one would guess that it isn't full of heavy cream and cheese. Absolutely amazing!

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