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Broccoli Pesto Pasta
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Broccoli Pesto Pasta

40 minServes 4Nutri-Score B€€
from @healthygirlkitchen7 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • broccoli (cut into florets)Produce1 piece
  • pasta (any shape)Grains340 g
  • nutritional yeastPantry15 g
  • garlic (peeled)Produce2 pieces
  • olive oilPantry60 ml
  • lemon juice (freshly squeezed)Produce15 ml
  • marinated artichokes (drained)Pantry200 g
  • pine nutsNuts & seeds45 g
  • saltSpices3 g
  • basil (fresh, for garnish)Produce10 g
  • vegan parmesan (grated, for garnish)Fresh30 g

per serving

Nutrition

523kcal

Carbs
71 g
Proteins
16 g
Fat
20 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Stockpot
  • Food processor

step by step

Method

  1. Roast the broccoli

    • Preheat the oven and spread the broccoli florets on a baking tray.
    • Drizzle with a little olive oil and season with salt.
    • Roast until tender and lightly browned.
    Step 1

  2. Cook the pasta

    • Bring a large pot of salted water to a boil.
    • Cook the pasta until al dente, then drain, keeping a little cooking water.
    Step 2

  3. Blend the broccoli pesto

    • While the pasta cooks, place the roasted broccoli, nutritional yeast, garlic, olive oil, lemon juice, artichokes, pine nuts and salt in a food processor.
    • Blend until smooth, scraping down the sides as needed.
    Step 3

  4. Combine and serve

    • Toss the broccoli pesto with the hot pasta, loosening with a splash of cooking water if needed.
    • Top with vegan parmesan and fresh basil.
    Step 4
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