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Broccoli Pesto Healthy Pasta Recipe

If you’re a pasta lover, you need to make this Broccoli Pesto Healthy Pasta Recipe. It’s hands down one of my favorites and it will soon be yours! A fragrant broccoli pesto infused with garlic, olive oil and basil, dolloped over a quick pasta sauté with sun-dried tomatoes, mushrooms, more garlic, and pine nuts. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 people
Calories: 761 kcal
Course: Main Course
Cuisine: Italian

Ingredients

For the pesto
  • 1 cup frozen broccoli florets thawed
  • 1 clove garlic
  • 1/2 lemon juiced
  • 1/8 teaspoon salt
  • 1 teaspoon thyme leaves
  • 2 tablespoons fresh basil
  • 1/3 cup olive oil
Pasta:
  • 1 lb fettuccine pasta cooked according to package directions
Sauce:
  • 1 tablespoon olive oil
  • 2 garlic cloves minced
  • 1/2 cup mushrooms sliced
  • 1/2 cup kale chopped
  • 1 tablespoon thyme leaves
  • 1/2 cup sun-dried tomatoes
  • 1 pinch salt and black pepper
  • 1 pinch red pepper flakes (optional)
Sprinkling:
  • 1/3 cup toasted pine nuts
  • 1/3 cup grated Parmesan cheese (Or Vegan Cheese)

Notes

  • Cook your pasta according to package directions, but check it a minute or two earlier, to make sure it's still al dente. 
  • Make sure not to brown the garlic too much, as this leads to bitterness. 
  • When assembling the dish, add the hot pasta water very slowly, stirring in between, to avoid a runny sauce.