I’ve been making my Healthy Broccoli Pasta Recipes lately and I can’t get enough. Fresh broccoli, hearty white beans and aromatic basil combine with garlic, lemon, and pine nuts in this dish. Each bite offers its own charm and nutrition, perfect for a quick meal that satisfies both body and mind.

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I’ve been experimenting in the kitchen for a while, and this Pesto Pasta with Broccoli and White Beans has become one of my go-to dishes. I love how it comes together so fast – about 30 minutes from start to finish.

I usually grab about 12 oz of my favorite penne or fusilli pasta, and if you’re gluten free, you can easily swap it out. The recipe calls for a large head of broccoli cut into small florets, a can of white beans that’s drained and rinsed, and lots of fresh basil leaves tossed in with garlic and pine nuts to create a burst of flavor.

I drizzle in some extra virgin olive oil and a squeeze of lemon juice to brighten everything up. It’s a healthy twist on your standard broccoli pasta recipe that works whether you’re vegan or just trying to eat a bit better.

I love how adaptable it is, and it always hits the spot every time I make it.

Why I Like this Recipe

1. I really love how healthful this recipe is cause it’s packed with broccoli and white beans that make me feel good after eating even though I can still indulge in a tasty dinner.
2. I like that it only takes about 30 minutes to whip up making it perfect for those nights when I’m super busy and don’t have tons of time.
3. I appreciate that its so versatile since I can switch it up to be vegan or gluten free easily and that makes it a hit with everyone in my family.
4. I dig the fresh and tangy flavor from the homemade pesto with basil and lemon juice, it gives the dish a kick that I just can’t get enough of.

Ingredients

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Pasta delivers filling carbohydrates to keep you energized and satisfied.
Broccoli offers crisp texture, fiber, and vitamins for a healthy addition.
White beans add protein and fiber making the dish more hearty and tasty.
Basil gives a bright, fresh flavor with antioxidants for natural health perks.
Garlic enriches the recipe with a zesty taste and immune boosting properties.
Pine nuts add a nutty crunch along with healthy fats for extra richness.
Olive oil and lemon juice combine for a tangy, smooth, balanced finish.
Red pepper flakes give a light kick of heat for extra flavor complexity.
Every ingredient brings its own charm making this dish uniquely flavorful.

Ingredient Quantities

12 oz pasta (penne or fusilli work good – use gluten free if you need to)

1 large head of broccoli, cut into small florets

1 can (15 oz) white beans, drained and rinsed

2 cups fresh basil leaves, loosely packed

3 garlic cloves, roughly chopped

1/4 cup pine nuts (or walnuts if you’re on a budget)

1/2 cup extra virgin olive oil

Juice from half a lemon

Salt and pepper, to taste

Optional: 1/4 tsp red pepper flakes for a little heat

How to Make this

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1. Bring a large pot of salted water to a boil and add the pasta. Cook it according to the package instructions.

2. In the last 4 minutes of cooking, toss the broccoli florets into the boiling water with the pasta.

3. While the pasta cooks, drain a can of white beans and rinse them well.

4. In a food processor, throw in the basil leaves, garlic, pine nuts, lemon juice, salt, pepper and if you want some heat, add red pepper flakes.

5. Start the processor and slowly drizzle in the olive oil until the pesto comes together but still has a bit of texture.

6. Drain the pasta and broccoli, but keep a small cup of the pasta water aside.

7. Put the pasta, broccoli and white beans into a large bowl and mix them together.

8. Stir in your freshly made pesto, adding some reserved pasta water if you need to thin it out so it coats everything nicely.

9. Taste the dish and adjust the seasoning if needed.

10. Serve it warm and enjoy this healthy, wholesome dinner with your whole family!

Equipment Needed

1. A large pot to boil the pasta and broccoli
2. A colander to drain the pasta, broccoli, and white beans
3. A food processor to blend the basil, garlic, pine nuts, lemon juice, and olive oil for the pesto
4. A cutting board and chef’s knife to chop the garlic and cut the broccoli into florets
5. A measuring cup to reserve some of the pasta water
6. A large mixing bowl to combine the pasta, broccoli, beans, and pesto
7. A wooden spoon or spatula for stirring everything together

FAQ

Q: Can I use any kind of pasta?

A: Yeah, you can use any pasta you have on hand. Penne or fusilli are ideal, but feel free to experiment with other types.

Q: What if I dont have pine nuts?

A: No worries at all. Walnuts can be used instead and they give a neat, nutty flavor to the sauce.

Q: Can I make this recipe ahead of time?

A: Sure, you can prep it in advance. Just add a bit more olive oil when reheating to keep the sauce smooth.

Q: Is it suitable for a gluten free diet?

A: Yup! Just be sure to pick a gluten free pasta option, and its totally fine to follow.

Q: How can I add a little extra kick to the dish?

A: You could add the optional red pepper flakes if you're into a little heat. Just be careful not to overdo it.

Pesto Pasta With Broccoli And White Beans Recipe Substitutions and Variations

Pasta – If you dont have penne or fusilli, try using spaghetti or even rice noodles for a different texture
Broccoli – Cauliflower works great as a replacement, or you can use baby bok choy if thats what you have
White Beans – Cannellini beans or chickpeas are a solid swap that keeps the creamy feel
Basil – In case you run out of fresh basil, a little dried basil or even a bit of parsley will do the trick
Pine Nuts – Toasted walnuts or almonds are a budget-friendly option that adds a nice crunch

Pro Tips

1. Toast your pine nuts in a dry pan for a few minutes before blending; it really brings out their flavor and adds a nice toasty note to the dish.
2. Save a little extra pasta water to loosen up your pesto if it ever gets too thick; it helps the sauce coat the pasta way better.
3. Taste as you go when you add the salt, pepper and lemon juice; you might find you need a bit more than the recipe says to really bring out the flavors.

Pesto Pasta With Broccoli And White Beans Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I've been making my Healthy Broccoli Pasta Recipes lately and I can't get enough. Fresh broccoli, hearty white beans and aromatic basil combine with garlic, lemon, and pine nuts in this dish. Each bite offers its own charm and nutrition, perfect for a quick meal that satisfies both body and mind.

Servings

servings

Calories

500

kcal

Equipment: 1. A large pot to boil the pasta and broccoli
2. A colander to drain the pasta, broccoli, and white beans
3. A food processor to blend the basil, garlic, pine nuts, lemon juice, and olive oil for the pesto
4. A cutting board and chef’s knife to chop the garlic and cut the broccoli into florets
5. A measuring cup to reserve some of the pasta water
6. A large mixing bowl to combine the pasta, broccoli, beans, and pesto
7. A wooden spoon or spatula for stirring everything together

Ingredients

12 oz pasta (penne or fusilli work good – use gluten free if you need to)
1 large head of broccoli, cut into small florets
1 can (15 oz) white beans, drained and rinsed
2 cups fresh basil leaves, loosely packed
3 garlic cloves, roughly chopped
1/4 cup pine nuts (or walnuts if you're on a budget)
1/2 cup extra virgin olive oil
Juice from half a lemon
Salt and pepper, to taste
Optional: 1/4 tsp red pepper flakes for a little heat

Directions

Bring a large pot of salted water to a boil and add the pasta. Cook it according to the package instructions.
In the last 4 minutes of cooking, toss the broccoli florets into the boiling water with the pasta.
While the pasta cooks, drain a can of white beans and rinse them well.
In a food processor, throw in the basil leaves, garlic, pine nuts, lemon juice, salt, pepper and if you want some heat, add red pepper flakes.
Start the processor and slowly drizzle in the olive oil until the pesto comes together but still has a bit of texture.
Drain the pasta and broccoli, but keep a small cup of the pasta water aside.
Put the pasta, broccoli and white beans into a large bowl and mix them together.
Stir in your freshly made pesto, adding some reserved pasta water if you need to thin it out so it coats everything nicely.
Taste the dish and adjust the seasoning if needed.
Serve it warm and enjoy this healthy, wholesome dinner with your whole family!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.