Go Back

Broccoli & Cashew Pesto Pasta (Vegan+GF)

This simple pasta makes the perfect weeknight meal with lots of hidden veggies.

Servings 8 servings


  • 8 ounces whole wheat spaghetti noodles (replace with any shape gluten free pasta if needed) cooked according to package instructions
  • 2 cups fresh broccoli florets

Pesto Sauce:

  • 1 cup raw cashews
  • 3/4 cup shelled sweet peas
  • 3/4 cup plant-based milk (I used almond)
  • 1 cup fresh spinach
  • 1 cup fresh basil leaves, washed
  • 1/4 cup nutritional yeast, plus more for topping
  • 4 cloves fresh garlic
  • 1 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon pepper
  • 2 teaspoons sea salt


  1. Cook pasta according to package instructions and steam broccoli until tender. Set aside.

  2. Combine the ingredients for the pesto sauce in a blender or food processor and blend until nearly smooth, but still slightly textured.

  3. In a medium to large saucepan and heat over low heat, warm the pesto until hot then add in the noodles and broccoli. Gently stir over heat until everything is hot. Top with the pine nuts and some more nutritional yeast and serve.

  4. Recipe Notes
  5. This salad is best served fresh. If you need to prepare it ahead, simply store the pesto in an air-tight container separate from the veggies and toss together just before serving.