Roasted Broccoli Pesto Pasta

First, roast your broccoli.
In the meantime make the pesto sauce and the your favorite pasta. When the broccoli is done toss all together carefully and you are good to go.
You can enjoy it at room temperature, cold or warm it up.

This roasted broccoli pesto pasta has become a hit at home, that we will be making probably every week at least! I have a recipe on vegan pesto sauce if you want to have a look in more detail.

Pesto has an incredibly rich nutritional profile. The garlic, basil, olive oil, pine nuts are all really healthy ingredients, that are packed with vitamins, minerals, fiber, antioxidants and a long etc. (1) so even though it tastes delicious I assure you, is amazingly healthy.

Let’s go!

Roasted Broccoli Pesto Pasta

Recipe by NoeCourse: Lunch and Dinner
Servings

2

servings
Prep time

30

minutes
Cooking timeminutes
Calories

300

kcal

Ingredients

  • For the pesto sauce

  • 2 cups or handfuls fresh basil leaves

  • 2 garlic cloves

  • 1/3 cup (50 gr) pine nuts

  • 4 Tbsp (60 ml) olive oil

  • 2 Tbsp (30 ml) lemon juice

  • 4 tbsp nutritional yeast

  • Salt and pepper to taste

  • 200 gr Pasta of your choice

  • 1 head broccoli

  • Salt and pepper

  • Drizzle of olive oil

  • Chili flakes (optional, to garnish)

Directions

  • Preheat the oven to 200C and prepare a baking sheet with parchment paper. Add your broccoli chopped, drizzle with olive oil and sprinkle salt and pepper. Cook for 15 min, until golden.
  • Prepare your pesto. Add all the ingredients to a food processor and mix to combine. Scrape the sides when necessary.
  • Prepare your pasta according to package instructions.
  • To a mixing bowl add broccoli and pasta (after drained) and combine gently. Toss very gently and serve.
  • Sprinkle with sea salt, more black pepper, and top with the pesto sauce and some basil leaves.

Recipe Video

Notes

  • 1. You can keep the pasta 3 to 4 days in the fridge in an airtight container. I would recommend adding the pesto right before serving in that case.
  • 2. You can always adjust the flavor of your pesto, adding more salt, nutritional yeast, garlic, lemon juice or if you want it thicker add more pine nuts and basil leaves and for a thinner consistency add a little bit of extra virgin olive oil.


Leave a Comment

Your email address will not be published. Required fields are marked *

*