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
Course: Lunch and Dinner2
servings30
minutes300
kcalIngredients
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.