Broccoli Pesto Pasta
Broccoli Pesto Pasta is a easy and healthy vegetarian recipe can be made vegan, and also gluten free by using gluten free pasta. Ready in 20 minutes!
Servings: 4 adults
Calories: 653kcal
Equipment
- Food Processor
- Saucepan
Ingredients
Ingredients For Pesto:
- 2 Cup broccoli florets
- ½ Cup fresh basil leaves
- 6 garlic pods
- ¼ Cup extra virgin olive oil
- ¼ Cup walnuts
- Salt to taste
- ¼ Cup grated Cheddar Cheese
- ½ teaspoon whole black peppercorns
Other Ingredients:
- 400 gram dry spaghetti
- Salt to taste
- ½ Cup sun-dried tomato or cherry tomato
Ingredients For Serving:
- ¼ Cup grated Parmesan cheese
Instructions
Prepare Pesto:
- Blanch broccoli in hot water for 5 - 6 minutes. Set aside to cool down completely.
- Combine all the pesto ingredients in a food processor and pulse to form a coarse pesto.
Boil Pasta:
- Boil spaghetti al dente or as per your liking. Reserve ½ Cup boiled pasta water.
- Heat a teaspoon of olive oil in a pan. Add pasta, sun-dried tomato and toss for 10 - 20 seconds. Turn off the heat.
- Add broccoli pesto. Toss pasta gently in the pesto sauce. If the consistency seems too thick add reserved boiled pasta water and get the desired consistency.
- Serve broccoli pesto pasta warm topped with grated cheese and a toasted slice of bread.
Notes
- To make this pasta gluten-free, use gluten-free pasta.
- For vegan pasta use 1 tablespoon of nutritional yeast for a cheesy flavor, but it tastes great either way.
- I don’t recommend freezing pasta, but the pesto sauce will freeze well! Store in an airtight freezer container or freezer bag in the freezer for up to 3 months.
Nutrition
Serving: 1serving | Calories: 653kcal | Carbohydrates: 89g | Protein: 22g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 196mg | Potassium: 897mg | Fiber: 7g | Sugar: 9g | Vitamin A: 687IU | Vitamin C: 48mg | Calcium: 198mg | Iron: 4mg