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]

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





Cooking Time



  • 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


  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.

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.


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