Recipe: Pasta With Creamy Broccoli Pesto Sauce

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Pasta With Creamy Broccoli Pesto Sauce
(gluten/dairy/soy/corn/egg free)

I’ve been trying to experiment with different sauces that are tomato-free (since I’m allergic) so that I can add a little variety to my pasta dishes. This sauce is a creamy broccoli pesto sauce, and it turned out pretty decent.

16oz pasta (I used elbow macaroni.)
1 medium head of broccoli
1/2 cup dairy-free milk
1/4 cup olive oil
2 cloves of garlic (Or more or less depending on how garlicky you like your food.)
2 tablespoons cheese of any kind (If you’re not dairy-free use parmesan. If you can tolerate goat cheese go with that. If you’re totally dairy-free try Daiya mozzarella or Daiya parmesan.)

Making It:

  1. Cook pasta.
  2. Chop off broccoli tops and put them in a food processor with the garlic. (I kept the broccoli raw and the sauce ended up tasting a bit raw, so feel free to cook it if you don’t like that flavor. Although I can’t vouch for how it will turn out using cooked broccoli.) If you can’t fit all of the broccoli in pulse it down until you can.
  3. Add in olive oil, milk, and cheese. Process until it’s the consistency of sauce.
  4. After you drain the pasta return it to the pot and add the sauce. Season with black pepper, salt, etc (whatever you like). Heat up the pasta/sauce, stirring the whole time to make sure it doesn’t stick to the bottom. If you find that the sauce is too thick, this is a good time to add more milk and/or oil.


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