one green planet
one green planet

The broccoli meshes in well with the protein-rich pistachios. It creates a creamy, nutty sauce rich with plant-based nutrients!

Pistachio and Broccoli Pesto Spaghetti [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Calories

541

Serves

4

Cooking Time

35

What Ingredients Do You Need To Make Pistachio and Broccoli Pesto Spaghetti [Vegan]

  • 8-ounces whole wheat spaghetti
  • 10-ounces shelled unsalted pistachios
  • 2 cups broccoli chopped into small pieces
  • 2 cloves raw garlic
  • 1 teaspoon salt
  • 1/2 cup fresh mandarin orange juice (about 1 to 2 oranges)
  • 1/2 teaspoon red cayenne pepper
  • 1/2 cup extra-virgin olive oil
  • Water as needed
  • 1 tablespoon chopped parsley
  • A few grape tomatoes chopped (optional)
  • 1 tablespoon crushed pistachios

How To Make Pistachio and Broccoli Pesto Spaghetti [Vegan]

  1. To make the pesto, add the pistachios, broccoli, garlic, salt, mandarin orange juice, and olive oil in a blender. Pulse a few times to get the ingredients moving. Gradually blend to a smooth paste adding in up to 1/4 cup water.
  2. Place water in a large cooking pot. Add 1 teaspoon of salt and bring the water to boil Once it is boiling. Add the whole wheat spaghetti and cook for 10 minutes. Drain in a colander.
  3. Toss the pesto into the hot pasta and mix well. Stir in the parsley and tomatoes (if using). Serve immediately topped with crushed pistachios.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Nutritional Information

Per Serving Calories: 541 | Carbs: 51 g | Fat: 34 g | Protein: 12 g | Sodium: 19 mg | Sugar: 3 g Optional ingredients not included in nutrition information.

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

photourl

Rinku Bhattacharya

See My Recipes

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native country, India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes on her blog Spice Chronicles. Rinku has published two cookbooks; The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook, and "Spices and Seasons, Simple, Sustainable Indian Flavors", which offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.