Vegan Pistachio Broccoli Pasta is a tasty dish flavored with miso, lemon juice, and a kick of hot pepper flakes. Completely plant-based and gluten-free.

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Maybe I say this all the time, but one of my favorite parts of running a blog is always getting to try different recipes. I love experimenting with new foods and having something unique and different each week. Like with this dish... I love pistachios, but don't often cook with them. It's so fun to throw them in a dish and have something that I normally wouldn't have.

Pistachios are such a cool nut! They've been touted to have lots of health benefits, especially since they have a higher protein to fat ratio than other nuts. They're also just tasty! Soft, yet crunchy. And covered in salt - yes please! Plus, they're green, which is super fun and helps create a beautiful color profile for this dish.

Another green ingredient in this dish is spirulina. (You thought I was going to say broccoli, didn't you?) Spirulina is an algae that has a strong nutritional profile. It also has a unique flavor that provides some depth to this recipe. It might sound a little strange, but trust me, you'll want to pick up a few teaspoons of this powder at the grocery store and add them to this dish. So good!

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Recipe Features

• Dietary needs — this Pistachio Broccoli Pasta is dairy-free, plant-based, oil-free, gluten-free, and sugar-free. It’s also very high in protein and fiber.
• Quick and easy — this dish comes together in just 30 minutes, perfect for weeknight dinner
• Hearty, healthy dinner – with nutritious broccoli and healthy fats from the pistachios this dish is filled with good stuff. Choose a bean-based pasta for added protein and fiber

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Ingredients

• Rotini: I used a bean-based pasta for extra protein in this dish. You can choose the rotini of your choice. Or, if you prefer a different pasta shape, choose another short pasta.
• Broccoli: Buy fresh, crisp broccoli crowns for best results.
• Garlic: I used fresh garlic, but I love the ease and convenience of freeze dried garlic. It's the perfect time saver and tastes amazing.
• Miso: For a rich salty flavor. I used white miso, which is milder than other misos. If you have a dark or red miso, decrease the amount.
• Green Spirulina: Spirulina is a type of green algae. It adds a umami taste to the dish, without actually using anchovies or fish oil.
• Red Pepper Flakes: For a kick of spice.
• Lemon Juice: Acidity helps bring out flavor.
• Pistachios: I used roasted and salted pistachios, to save time. You can buy raw pistachios and toast them over medium-low heat in a pan if you'd like.

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How to make Vegan Pistachio Broccoli Pasta

Step 1. Cook the pasta according to the package instructions, until just al dente. Reserve one cup of cooking water, drain the pasta and set aside.

Step 2. Add the broccoli to a large pan and cook over medium-high heat. Cook, stirring occasionally until bright green and just tender, 3-5 minutes. Use a sprinkle of reserved pasta water if necessary to prevent any unwanted sticking.

Step 3. Add the garlic, miso, spirulina and hot pepper flakes and stir to combine. Cook for 1 minute.

Step 4 Stir in the pasta water and bring to a light boil.

Step 5. Turn off the heat and toss in the pasta. Stir in the lemon juice and the pistachios. Season with salt and pepper to taste. Enjoy!

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Recipe Prayer

Thank you God for the incredible colors and flavors in this dish. We are grateful that You give us food to nourish our bodies. Amen.

Related Recipes

Want more plant-based pasta dishes? Here's what you should try next:

• Plant-Based Lo Mein
• Cauliflower White Sauce
• Zucchini Tomato Spaghetti Squash with Pesto

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Tried this recipe?

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