Creamy broccoli pesto pasta

reamy broccoli pesto pasta 🥦 except not what you thought it would be!

It’s vegan, it’s creamy and there are no cooked whole broccoli pieces. Super smooth! PLUS there is added protein via tofu you wouldn’t even know was there ✨ I’m excited about it. Can you tell?

Ingredients:
1 medium head broccoli, florettes chopped
250ml vegan cream (any kind you like, I switched it up and went Alpro)
200g Taifun Tofu basil tofu
3 heaped tsp pesto
+ pasta of choice
optional: simply olive oil fried cherry tomatoes with Italian seasoning

Boil your broccoli until al dente, drain then combine in blender with tofu, cream & pesto. Blend until smooth. This is a thick sauce, so add more cream or a splash of pasta water if you want it to be thinner. I’ve gone with linguine here, but use pasta of choice! Then just cook according to package and drain, placing pasta back in the pot, stir in your sauce (heat for a quick second if you need some reheating). If you’re adding your cherry tomatoes, cook alongside your pasta and then all you’ll need to do is just plate, pop them on top, serve and enjoy! This sauce recipe serves 2-4 people depending on portion size, so just adjust the amount of pasta depending on who’s eating