Spinach Broccoli Pasta

Broccoli pasta in a white Dutch oven, topped with burrata cheese and sliced red chili.

5 from 1 vote

This green pasta is made with blanched frozen broccoli and spinach, silken tofu, nutritional yeast, and spices for a quick no-chop meal! It’s perfect for a weeknight dinner as it comes together in just 30 minutes!

Prep Time15

Cook Time10

Total Time25

Course: Main, Side

Cuisine: American, Italian-Inspired

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 405.1kcal

Author: Petra

Ingredients

400 g frozen broccoli blanched
200 g spinach blanched
500 g pasta use gluten-free if needed
350 g silken tofu
2 garlic cloves
15 g fresh basil ~½ cup
⅓ cup nutritional yeast
½ cup pasta water
Salt and black pepper to taste
1 lemon, juiced and zested

Instructions

Cook pasta according to packaging instructions. Before draining reserve 1 cup pasta water.
500 g pasta
To blanch veggies: If you haven’t already, fill a large pot with water and salt it generously. Let it come to a boil and in the meantime prepare an ice bath (fill a large bowl with water and add plenty of ice to it). When the water is boiling, add the spinach and cook for 30 seconds. Drain and dunk in the ice water immediately. Then, add the broccoli to the boiling water and cook for 2 minutes. Drain and add to the ice water as well. Drain everything well before blending.
400 g frozen broccoli, 200 g spinach
To make the sauce, add all of the ingredients to a blender except the pasta and lemon zest. Blend until smooth and creamy.
400 g frozen broccoli, 350 g silken tofu, 2 garlic cloves, 15 g fresh basil, ⅓ cup nutritional yeast, ½ cup pasta water, Salt and black pepper to taste, 1 lemon, juiced and zested, 200 g spinach
Add the sauce to a pot and add the lemon zest. Add the pasta and toss to coat. If needed, add a splash more of pasta water. Serve!

Nutrition