Vegan creamy pesto pasta with broccoli pesto, butter beans and a rich dairy-free sauce. Easy, comforting and delicious.
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This Vegan creamy pesto pasta recipe is the kind of easy dinner that feels comforting, fresh and filling all at once. It is made with chewy pasta, creamy broccoli pesto, butter beans, plant-based milk and a little pasta water to bring everything together into a silky creamy sauce. This creamy pesto pasta recipe is perfect for a quick weeknight dinner!
Instead of using dairy, cream or parmesan, this creamy pesto pasta gets its rich texture from homemade pesto, cashew milk and the starch from the pasta water. The butter beans make it more satisfying, while the broccoli pesto adds a lovely green colour, fresh flavour and a little extra goodness too.
This creamy pesto pasta recipe is a delightful twist on traditional pasta dishes, ensuring a satisfying meal that everyone can enjoy.
It is a great way to make a quick pasta dinner feel a bit more special, especially on busy days when you want something simple but still nourishing.This creamy pesto pasta recipe is as enjoyable to make as it is to eat!
Why you will love this Vegan creamy pesto pasta
One reason to love this creamy pesto pasta recipe is its versatility; it can easily be customised to suit your taste!
By choosing this creamy pesto pasta recipe, you're ensuring that every bite is packed with flavour and nutrition.
This Vegan creamy pesto pasta is quick, simple and full of flavour. It uses simple ingredients, but the finished dish tastes like something you would order in a little Italian-style café.
The broccoli pesto gives the sauce a fresh, herby flavour, while the cashew milk helps turn it into a creamy vegan pesto pasta sauce without needing dairy. The butter beans add a soft, creamy texture and a gentle nutty flavor, and they also make this recipe feel more filling than a basic pesto pasta recipe.
It is also really flexible. You can use your favourite type of pasta, swap the plant-based milk, add extra fresh vegetables, or use store-bought versions of vegan pesto if you are short on time.
Ingredients and why they work
This recipe uses paccheri or any tube-shaped pasta, which is perfect because the creamy pesto sauce clings to the pasta and sits inside the tubes. If you like chewy pasta, choose a good-quality dried pasta and cook it until al dente. You can also use gluten-free pasta if needed.
The homemade broccoli pesto is the star of this recipe. Made with broccoli, fresh basil, spinach, olive oil, lemon juice, garlic and cashews, it is fresh, green and creamy without needing dairy. You can make your own pesto in a food processor or high-speed blender, and it is a great way to add more vegetables into a pasta dish.
Butter beans are added for texture and to make the dish more filling. They work beautifully with the creamy sauce and give the recipe a soft, satisfying bite. Cashew milk, oat milk, soya milk or another creamy plant-based milk helps create the cream sauce, while reserved pasta water loosens everything and makes the sauce glossy.
Nutritional yeast is sprinkled over the top to give a slightly cheesy flavour, a little like vegan parmesan cheese. Fresh basil adds freshness, black pepper gives a gentle warmth, and extra virgin olive oil adds richness if you drizzle it over before serving.
You will need:
- paccheri or any tube-shaped pasta
- tinned butter beans, drained and rinsed
- homemade broccoli pesto or other pesto of choice
- cashew milk, oat milk, soya milk or other creamy plant milk
- black pepper
- salt
- fresh basil, finely chopped
- nutritional yeast, to serve
- Extra virgin olive oil, to serve, optional
Recipe tips before you start
Make sure you reserve some pasta water before draining the pasta. This makes a big difference because the starch in the water helps the creamy pesto sauce cling to the pasta.
Warm the sauce gently over medium heat, then reduce to medium-low or low heat when adding the pasta and butter beans. You do not need to boil the sauce; you just want everything warmed through and coated.
If the sauce becomes too thick, add a splash more pasta water. If you want it even creamier next time, use cashew milk rather than a thinner plant-based milk.
Instructions
Bring a large pan of salted water to the boil. Add the pasta and cook according to the packet instructions until al dente. Before draining, reserve about 100ml of the pasta water, then drain the pasta and set aside.
While the pasta cooks, make the broccoli pesto. Soak the cashews first if you are making it fresh, then steam the broccoli until cooked through and leave it to cool slightly. Add the broccoli, cashews, fresh basil, spinach, olive oil, lemon juice, vegan vegetable stock cube, garlic and salt to a food processor or blender and blend until nearly smooth. Add a splash of water, olive oil or lemon juice if you need to loosen it.
Return the empty pasta pan to a medium heat. Add 120g of the broccoli pesto, 60ml of reserved pasta water, the plant milk, black pepper and salt. Whisk together for 1-2 minutes until the sauce is warm, creamy and slightly thickened. Add a little more pasta water if you prefer a looser sauce.
Reduce the heat to medium-low, then add the drained butter beans and cooked pasta to the sauce. Stir gently until the pasta is coated and the butter beans are warmed through, about 1-2 minutes. Taste and adjust the seasoning if needed.
Spoon into bowls and top with finely chopped fresh basil, freshly cracked black pepper, a sprinkle of nutritional yeast and a drizzle of olive oil if you like.
📖 Recipe
Vegan Creamy Pesto Pasta Recipe (with broccoli)
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
Vegan creamy pesto pasta with broccoli pesto, butter beans and a rich dairy-free sauce. Easy, comforting and delicious.
Ingredients
120g paccheri or any tube-shaped pasta
1 x 400g tin butter beans, drained and rinsed
120g homemade broccoli pesto
60ml reserved pasta water
60ml cashew milk, oat milk, soya milk or other creamy plant milk
1g black pepper, or to taste
3g salt, plus more for the pasta water and to taste
5g fresh basil, finely chopped
1-2 tablespoon nutritional yeast, to serve
Extra virgin olive oil, to serve, optional
Instructions
Bring a large pan of salted water to the boil. Add the pasta and cook according to the packet instructions until al dente. Before draining, reserve about 100ml of the pasta water, then drain the pasta and set aside.
While the pasta cooks, make the broccoli pesto. Soak the cashews first if you are making it fresh, then steam the broccoli until cooked through and leave it to cool slightly. Add the broccoli, cashews, fresh basil, spinach, olive oil, lemon juice, vegan vegetable stock cube, garlic and salt to a food processor or blender and blend until nearly smooth. Add a splash of water, olive oil or lemon juice if you need to loosen it.
Return the empty pasta pan to a medium heat. Add 120g of the broccoli pesto, 60ml of reserved pasta water, the plant milk, black pepper and salt. Whisk together for 1-2 minutes until the sauce is warm, creamy and slightly thickened. Add a little more pasta water if you prefer a looser sauce.
Reduce the heat to medium-low, then add the drained butter beans and cooked pasta to the sauce. Stir gently until the pasta is coated and the butter beans are warmed through, about 1-2 minutes. Taste and adjust the seasoning if needed.
Spoon into bowls and top with finely chopped fresh basil, freshly cracked black pepper, a sprinkle of nutritional yeast and a drizzle of olive oil if you like.
Equipment
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Buy Now → Notes
Make sure you reserve some pasta water before draining the pasta. This makes a big difference because the starch in the water helps the creamy pesto sauce cling to the pasta.
Warm the sauce gently over medium heat, then reduce to medium-low or low heat when adding the pasta and butter beans. You do not need to boil the sauce; you just want everything warmed through and coated.
If the sauce becomes too thick, add a splash more pasta water. If you want it even creamier next time, use cashew milk rather than a thinner plant-based milk.
Variations and substitutions
You can easily adapt this Vegan creamy pesto pasta depending on what you have in the kitchen.
For a different type of pasta, try rigatoni, penne, fusilli, shells or even spaghetti. Tube-shaped pasta works especially well because it catches the creamy sauce, but most types of pasta will still be delicious.
If you do not have cashew milk, use oat milk, soya milk or another unsweetened plant-based milk. For a richer sauce, cashew milk is my favourite because it has a naturally creamy texture. You could also stir in a spoonful of vegan cream cheese for more of an alfredo sauce style finish.
For extra vegetables, add halved cherry tomatoes, roasted bell peppers, spinach, peas, mushrooms or courgette. Bell peppers add sweetness and a lovely pop of color, while cherry tomatoes bring freshness and acidity. You could also serve the creamy vegan pesto pasta sauce with zucchini noodles for a lighter option.
If you do not have homemade pesto, you can use a vegan basil pesto sauce from the supermarket. Store-bought versions are useful for busy days, but check the label as many traditional pesto sauces contain dairy. Homemade basil pesto or homemade pesto made with broccoli, spinach or kale will give you the freshest flavour.
For a nuttier finish, sprinkle over toasted pine nuts before serving. You can also add vegan parmesan cheese, extra nutritional yeast, chilli flakes, black pepper or a squeeze of lemon juice.
Serving suggestions
This Vegan creamy pesto pasta is lovely served straight away while the sauce is warm and glossy. It makes an easy dinner on its own, but you can also serve it with garlic bread, a green salad or roasted vegetables.
For a brighter plate, add halved cherry tomatoes on top or serve with a tomato and red onion salad on the side. A little extra fresh basil and a drizzle of olive oil make it look and taste even better.
If you want to make it more filling, serve it with crusty bread or a side of roasted chickpeas. For a lighter meal, serve a smaller portion alongside steamed green vegetables or a crisp salad.
For meal prep, this creamy pesto pasta recipe can be made in bulk and stored, it can also be doubled for larger gatherings.
How to store leftovers
Store any leftovers in an airtight container in the fridge for up to 2 days. The sauce will thicken as it sits, so add a splash of plant-based milk, pasta water or cold water when reheating.
Reheat gently in a pan over low heat, stirring often until warmed through. You can also microwave it in short bursts, stirring between each one. Add extra nutritional yeast, fresh basil or black pepper before serving to freshen it up.
Frequently asked questions
Can I make this recipe with store-bought vegan pesto?
Yes, you can use store-bought vegan pesto if you are short on time. Just make sure it is dairy-free, as many basil pesto sauce options contain parmesan. Homemade pesto gives the freshest flavour, but a good vegan version from the supermarket works well for a quick meal.
What is the best pasta for creamy pesto pasta?
Tube-shaped pasta such as paccheri, rigatoni or penne works really well because it holds the creamy pesto sauce. Fusilli and shells are also good choices because the sauce clings to the shape. You can use gluten-free pasta if needed.
Can I make this without butter beans?
Yes, you can leave the butter beans out, but they do make the recipe more filling. You could swap them for cannellini beans, chickpeas, peas or roasted vegetables.
Can I use a different plant-based milk?
Yes. Cashew milk, oat milk and soya milk all work well. Choose an unsweetened plant-based milk so the sauce does not taste sweet. Cashew milk gives the creamiest result.
Can I make the broccoli pesto ahead of time?
Yes, you can make the broccoli pesto ahead and store it in an airtight container in the fridge. Add a thin layer of olive oil over the top to help keep it fresh, then stir before using.
How do I make the sauce creamier?
Use cashew milk, add a little extra pasta water, and warm the sauce gently rather than boiling it. You can also add a spoonful of vegan cream cheese or extra nutritional yeast for a richer cream sauce.
Can I add extra vegetables?
Yes, this recipe is a great base for fresh vegetables. Try roasted bell peppers, halved cherry tomatoes, spinach, peas, mushrooms, courgette or broccoli florets.
Can I serve this cold?
You can eat leftovers cold as a pasta salad, although the sauce is creamiest when warm. If serving cold, loosen the sauce with a tiny splash of olive oil, lemon juice or plant-based milk before eating.
This Vegan creamy pesto pasta is a simple, comforting and flavour-packed dinner that is easy enough for weeknights but tasty enough to make again and again. The broccoli pesto adds freshness, the plant-based milk makes the sauce creamy, and the butter beans turn it into a more satisfying meal.
It is a lovely vegan version of creamy pesto pasta, made with simple ingredients and plenty of flavour. Whether you use homemade broccoli pesto, homemade basil pesto or a good store-bought vegan pesto, this is a delicious way to enjoy a creamy pasta dish without dairy.
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