Vegan Pistachio Broccoli Pasta is a tasty dish flavored with shallots, garlic, and pistachios. The Vegan Pistachio Pasta Sauce is light, with a rich nutty flavor. Ready in 30 minutes!

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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! (Try my pistachio chip blondies for a sweet pistachio treat!)

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This delicious pistachio sauce is perfect for pasta - it's rich and salty and super easy! Use a bean-based pasta and add some broccoli for a complete meal.

And, this dish is beautiful. Green pistachios and bright broccoli. This is a great weeknight dinner, but also elevated enough to serve guests.

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This vegan version of Italian pistachio pasta sauce is just as flavorful as its non-vegan counterpart. No need for heavy cream or cheese!

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Why I love this Pistachio Pasta Sauce

• 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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Ingredient Notes & Substitutions

• Pasta: I used a bean-based rigatoni for extra protein in this dish. You can choose the pasta shape and type of your choice.

• Shallots: I like the subtler flavor of shallots in this dish, but a small onion would work as a substitute

• Garlic

• Non-Dairy Milk: you can use any unsweetened non-dairy milk - I used oat milk

• Lemon Juice: acidity helps bring out flavor. Fresh lemon juice is best!

• Cornstarch: cornstarch helps thicken the sauce. You can also use arrowroot powder

• Pistachios: I used roasted and salted pistachios for more flavor and to save time with shelling. Feel free to use raw pistachios - you may need some extra salt

• Broccoli: buy fresh, crisp broccoli crowns for best results.

• Salt & Pepper‍

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How to make Vegan Pistachio Pasta Sauce with Broccoli

Step 1. Cook the pasta according to the package instructions, until al dente. Drain and rinse well.

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Step 2. In a skillet large enough to hold the cooked pasta, sauté the shallots for 5 minutes, until soft. Add the garlic and cook 30 seconds.

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Step 3. Add the non-dairy milk, lemon juice, cornstarch, and pistachios. Bring to a simmer and let cook 2-3 minutes until the sauce thickens.

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Step 4. Add the broccoli, if using. Cover and cook until the broccoli is bright green and just tender, 3-5 minutes.

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Step 5. Turn off the heat and toss in the pasta. Season with salt and pepper to taste.

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Step 6. Serve with a garnish of whole pistachios. Enjoy!

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Expert Tips & FAQ

What type of pistachios should I use in this recipe?

I used roasted, salted pistachios - they have more flavor and you don't need to shell them. But feel free to use raw.

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Can pistachio pasta be made with other nuts?

Yes! There are so many nuts that would be delicious in this recipe. Almonds or cashews would work well.

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What other types of pasta work well with pistachio sauce?

I used rigatone. Generally, sauces like this work best with shorter pastas that have some grooves to hold the sauce - think penne, gemelli, or rotini.

Longer pasta types like fettuccini or linguine could work too.

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Storing Pistachio Broccoli Pasta

This pasta will last in the fridge for up to a week. Note that the pistachios will begin to absorb any liquid in the sauce, so they might get a bit soggy after a few days.

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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.

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More Vegan Pasta Recipes

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

• Sweet Potato Pasta Sauce
• Vegan One-Pot Pasta
• Cauliflower Béchamel Sauce
• Oil-Free Vegan Spaghetti Sauce

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Tried this recipe?

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