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Square cropped image of a close up of a plate of pesto pasta (spaghetti) loaded with broccoli, chickpeas and caramelized onions with a sprinkle of parmesan cheese on top. A second plate of pasta is blurred in the back and a small jar of pesto sauce sits between the plates to the right.
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Vegan Pesto Pasta (with Broccoli, Chickpeas and Caramelized Onions)

This vegan pesto recipe uses a delicious homemade pesto sauce that’s coated over the perfect combination of pasta, broccoli, chickpeas and caramelized onions!
Course Main Course
Cuisine Italian-inspired, Vegan
Keyword Vegan Pesto Pasta
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 Servings
Calories 553kcal

Ingredients

Instructions

Step 1: Prep Caramelized Onions

  • Caramelized onions take the longest to prepare. It’s best to start here first. I have a full recipe with detailed directions on how to make vegan caramelized onions so follow that.
    ¾ cup caramelized onions

Step 2: Prep Pesto Sauce

  • If you’d like to multi-task, prep some pesto sauce while the onions caramelize; just keep an eye on the onions while you work on other aspects of the recipe.
  • I have a full post detailing how to make vegan pesto sauce so read that if you’re making pesto. You can also use a store-bought option if that’s available to you.
    1 cup vegan pesto sauce

Step 3: Prep Broccoli + Chickpeas

  • After prepping the pesto, your onions may or may not be cooked. If they’re still caramelizing, keep an eye on them while you prep the broccoli and chickpeas.
  • Cut the broccoli into small florets and cook until tender with a slight crunch (or however you like your broccoli).
    2 cups broccoli
  • I steam broccoli using a steam basket that fits into a pot, with some water at the bottom. I place the lid on the pot and bring it to a boil over high heat for about 5 minutes.
  • You can also cook the broccoli directly in 1-2 inches of water, with the lid on the pot, for about 5 minutes (or until cooked to your liking).
  • For the chickpeas, simply open your can, drain the liquid and rinse.
    2 cups chickpeas

Step 4: Cook Pasta

  • Cook your pasta according to package directions.
    3 cups pasta

Step 5: Assemble Meal + Serve

  • I like to add my cooked, strained pasta back to the pot then add pesto sauce, caramelized onions, steamed broccoli and chickpeas.
  • Toss until everything is well coated with pesto.
  • Serve hot topped with vegan Parmesan cheese.
    vegan Parmesan cheese

Video

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1Serving (⅙ of recipe) | Calories: 553kcal | Carbohydrates: 57g | Protein: 20g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Sodium: 798mg | Potassium: 675mg | Fiber: 13g | Sugar: 8g | Vitamin A: 1430IU | Vitamin C: 38mg | Calcium: 125mg | Iron: 5mg