Description
This Vegan Broccoli Pesto Pasta features whole grain pasta tossed in a vibrant broccoli and basil pesto, making it a nutritious and flavorful option for a quick meal. Easy to prepare and perfect for any occasion, its a delightful dish that can be enjoyed warm or cold.
Ingredients
Scale
- 8 oz (225 g) whole grain pasta
- 2 cups fresh broccoli florets
- 1 cup fresh basil leaves
- 1/4 cup nutritional yeast
- 1/4 cup raw walnuts (or pine nuts)
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Optional: red pepper flakes for a kick
Instructions
- Bring a large pot of salted water to a boil.
- Rinse the broccoli florets under cold water.
- Blanch the broccoli in boiling water for 2-3 minutes until bright green and slightly tender.
- Transfer the broccoli to a bowl of ice water to stop the cooking process.
- After a few minutes, drain the broccoli and set aside.
- In the same pot of boiling water, cook the whole grain pasta according to package instructions until al dente (about 8-10 minutes).
- Reserve 1/2 cup of pasta water, then drain the pasta in a colander without rinsing.
- Return the drained pasta to the pot and set aside.
- In a food processor, combine the blanched broccoli, basil leaves, nutritional yeast, walnuts, and minced garlic.
- Pulse until roughly chopped.
- With the processor running, drizzle in the olive oil until emulsified and creamy.
- Scrape down the sides and blend until smooth. Add reserved pasta water if needed for consistency.
- Stir in lemon juice, and season with salt, pepper, and optional red pepper flakes. Blend again to combine.
- Pour the broccoli pesto over the cooked pasta.
- Toss until the pasta is evenly coated, adding more reserved pasta water if necessary.
- Taste and adjust seasoning as needed.
- Remove the pot from heat.
- Serve warm, garnished with additional nutritional yeast or chopped walnuts.
- Optionally, add fresh basil or a drizzle of olive oil for presentation.
- Pair with a side salad or crusty bread.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over low heat, adding water or olive oil to loosen the sauce if needed.
- Enjoy cold as a pasta salad after chilling in the fridge.
Notes
- Der Teig darf während der Ruhezeit nicht bewegt werden.
- Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
- Prep Time: 15 minutes
- Cook Time: 15 minutes