Fresh Vegan Pasta Dough and Spaghetti with Broccoli Pesto

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All Photos © Christine Elise McCarthy 2014

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I am not vegan but I like to minimize my egg consumption.  I make homemade pasta all the time & I adore it.  I have posted recipes here for regular pasta dough, spinach pasta dough, kale pasta dough, beet pasta dough, cilantro & serrano pasta dough and arugula pasta dough but each of these used eggs.

I hunted around a bit & found THIS recipe on The Passionate Parsley blog.  Many of the other recipes I found seemed really to just be this one – so I tried it.

Vegan Pasta Dough

5.5 c all purpose flour (more as needed)
1.5 c water (more as needed)
1/2 t turmeric
1 t sea salt
2 t olive oil

I just mixed all this in my bread machine & then, after I let it rest a bit, I made spaghetti from it using my stand mixer & THIS awesome attachment.

To be honest – I prefer the non-vegan pasta substantially.  I found that this vegan version has a less pleasant texture & a far stronger flavor of flour.  So – where I recommend delicate toppings for the egg pastas so their subtleties can be appreciated – I think this vegan pasta needs more powerfully flavored sauces – even more flavorful than this broccoli pesto – but that is just me.


(photo stolen from HERE)

You could do this or, if you are ambitious, make it all by hand as instructed by The Passionate Parsley blog.

I added a but more turmeric than suggested & my spaghetti looked like this as it sat out drying.

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I happened to have a boatload of broccoli around & decided to make a vegan pesto from it to top the noodles.

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Vegan Broccoli Pesto


2+ cups broccoli (steamed or boiled for 3 minutes or until vibrant & tender – drained & rinsed with cold water)

1/4 cup raw almonds

1/2 cup parsley

1/2 cup fresh mint

3-4 tsp lemon juice

1/2 tsp lemon zest

4 garlic cloves

1/4 cup olive oil



1/2 cup vegan (or real) Parmesan (I did not use this but I think it needs it)

Parsley or basil as garnish

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Blend everything in a food processor until smooth.  Add water if need be to thin it.  Or olive oil but I feel water is just fine.  S&P to taste.

If you want to – add some vegan (or real) Parmesan & blend it in.  Keep at room temperature because this is a raw pesto that just mixes in with the warm pasta.

When you are ready to eat – boil the pasta until it floats & drain.  Drizzle some olive oil on it & toss to prevent it from sticking.  Then toss with a small amount of pesto & add in increments until it is the way you like it.

Garnish with grated vegan (or real) cheese & chopped herbs.

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