Roasted Broccoli Pasta Salad with Hemp Pesto (V/GF)
User Reviews
5
Roasted Broccoli Pasta Salad with Hemp Pesto (V/GF)
Description
The recipe starts by roasting chopped broccoli seasoned with olive oil, sea salt, and pepper at 400°F until lightly browned. Meanwhile, gluten-free pasta salted during cooking is boiled until al dente and drained. The hemp pesto is blended from basil, garlic, hemp seeds (or pine nuts), lemon juice, nutritional yeast, sea salt, and olive oil to a creamy, spreadable paste.
Once the broccoli cools slightly, it is combined with pasta and pesto, creating a salad that is bright, nutty, and subtly cheese-flavored from nutritional yeast. Sun-dried tomatoes contribute a chewy, mildly acidic contrast, while optional macadamia nut cheese adds creaminess. The salad offers varied textures from roasted veggies to tender pasta and rich pesto coating.
This dish suits a gluten-free and vegan diet and can be served chilled or at room temperature. It works well as a light entrée or side dish for gatherings. The use of hemp seeds in the pesto offers a distinctive nutty flavor and nutritional profile.
Ingredients
BROCCOLI
- 2 small heads broccoli ~7 cups chopped, organic, chopped
- 1-2 Tbsp olive oil
- 1/4 tsp sea salt
- 1/4 tsp black pepper
PASTA
- 2 tsp salt (for salting water)
- 1 ½ cups gluten-free pasta we like Trader Joe’s brown rice quinoa fusilli, dry
PESTO
- 2 (heaping) cups packed basil
- 4 cloves garlic 4 cloves yield ~2 Tbsp, skins removed
- 1/4 cup hemp seed or pine nuts
- 2 Tbsp lemon juice
- 3-4 Tbsp nutritional yeast
- 1/4 tsp sea salt plus more to taste
- 3-4 Tbsp olive oil (if avoiding oil, sub water)
FOR SERVING
- 2/3 cup sun-dried tomatoes (if in oil, pat dry // we like Trader Joe’s brand)
- 1/2 cup macadamia nut cheese (optional)
- 1 prinkle red pepper flakes optional
Instructions
- Heat oven to 400 degrees F (204 C). Line a baking sheet with parchment paper. Add broccoli and toss with oil, salt, and pepper. Once oven is preheated, add broccoli and cook for 15 minutes or until lightly golden browned.
- In the meantime, bring a small pot of water to a boil and add salt (to season the water and the pasta). Once boiling, add the pasta, stir, and cook according to package instructions or until al dente. Drain and set aside.
- In the meantime, prepare pesto. Add basil, garlic, hemp seeds, lemon juice, nutritional yeast, and sea salt to a food processor and mix to combine. Then stream in olive oil a little at a time until a creamy paste is achieved. Scrape down sides as needed. Taste and adjust flavor as needed, adding more salt to taste, nutritional yeast for cheesiness, hemp seeds or basil to thicken, garlic for kick, or lemon juice for acidity. Cover with lid and set aside.
- Once broccoli is roasted, cool slightly then add to a large serving / mixing bowl. Then add cooked drained pasta, sun-dried tomatoes, little spoonfuls of macadamia nut cheese (optional), and red pepper flake (optional). Top with pesto and toss gently to combine (being careful to not break the pasta).
- Enjoy immediately or refrigerate up to 3-4 days (not freezer friendly). Enjoy chilled or at room temperature.
Notes
- Nutrition info is approximate, calculated with lower amounts of oil and nutritional yeast, excluding salt added to pasta water and optional ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(~1-cup servings)
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Serving | 1one-cup servings | |
| Calories | 224 | 11% |
| Carbohydrates | 27.5g | 9% |
| Protein | 7.9g | 16% |
| Fat | 10.2g | 16% |
| Saturated Fat | 1.2g | 6% |
| Polyunsaturated Fat | 2.69g | 16% |
| Monounsaturated Fat | 5.21g | 26% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 0mg | 0% |
| Sodium | 182mg | 8% |
| Potassium | 358mg | 8% |
| Fiber | 4.2g | 17% |
| Sugar | 3.9g | 8% |
| Vitamin A | 948IU | 19% |
| Vitamin C | 61.39mg | 68% |
| Calcium | 57.18mg | 6% |
| Iron | 1.91mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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