Vegan Pesto Pasta with Charred Broccoli & Roasted Cherry Tomatoes
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
3
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Calories
680 kcal
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Course
Main Course
Vegan Pesto Pasta with Charred Broccoli & Roasted Cherry Tomatoes
Description
This recipe for Vegan Pesto Pasta with Charred Broccoli & Roasted Cherry Tomatoes features a homemade pesto blending fresh basil, spinach or other leafy greens, sunflower seeds, pecans, garlic, nutritional yeast, lemon, and olive oil. The pesto is combined with cooked ziti pasta. Separately, cherry tomatoes are sliced and lightly salted, then broccoli tossed with oil, lemon juice, garlic, red pepper flakes, and salt before roasting until charred and tender. The roasted vegetables are combined with the pesto pasta before serving, optionally garnished with black pepper and vegan parmesan.
The dish presents a contrast between the fresh, herbal pesto and the roasted vegetables, lending a balance of brightness and roasted umami. The broccoli gains a tender yet crisp texture from roasting at a high temperature, complemented by the sweet roasted tomatoes. This method enhances the natural flavors without overwhelming the fresh pesto.
It can be served as a complete vegan main dish or alongside additional sides. Adjusting the oil content can make it oil-free by substituting broth or water for roasting and pesto blending oil. The recipe is suitable for accommodating various nut substitutes and leafy greens to tailor taste and availability.
Preparation includes ensuring the jackfruit or other ingredients are well coated when seasoning, and care is taken to roast the vegetables properly for optimal texture. Leftovers can be stored and reheated gently to preserve flavors and texture integrity.
Ingredients
Pesto:
- 1/2 cup basil packed, fresh
- 1.5 cups spinach , or baby kale, chard or cilantro or more basil
- 2 tbsp sunflower seeds
- 2 tbsp pecans or use almonds, cashews, more sunflower seeds, hemp seeds
- 2 cloves garlic
- 1/4 tsp salt
- 1 tbsp nutritional yeast , optional
- lemon or use lemon juice to taste, zest of half
- 1 tbsp extra virgin olive oil
- water as needed
- black pepper or red pepper flakes or other flavor additions
Pasta:
- 12 to 14 oz ziti pasta or other pasta, gluten-free if needed
- 1 cup grape tomato or cherry tomato, or more
- 1 broccoli bunch
- 1 tsp lemon juice
- 2 tsp neutral cooking oil generic cooking oil
- 2 cloves garlic minced or 1/2 tsp garlic powder
- 1/2 tsp red pepper flakes
- 1/4 tsp salt
Instructions
- Add basil, spinach, sunflower seeds, pecans, garlic, salt, nutritional yeast, lemon zest to a food processor. Process until a coarse mixture. Add oil and a tbsp or so water. and process again. Add more water if needed to make a homogeneous mixture.
- Cook the pasta according to instructions on the package. Drain and Mix the pesto with the pasta.
- Grease a large baking dish. Slice the cherry tomatoes and place in the dish. Sprinkle some salt.
- Add broccoli to a bowl. Drizzle oil and lemon over the broccoli. Cover and shake to coat. Add the garlic, pepper flakes, salt, shake again and spread in the baking dish which has the cherry tomatoes.
- Bake at 410 degrees F (210 C) for 18 to 22 minutes. then broil for a min. Add the roasted broccoli and tomatoes to the pesto pasta and serve. Garnish with black pepper, vegan parm (optional).
Notes
- To make oil-free, omit oil in the pesto and replace with broth or water.
- Use parchment paper when roasting vegetables to prevent sticking.
- Replace oil coating on broccoli with aquafaba or broth for roasting if oil-free.
- Adjust nuts and leafy greens in pesto according to preference or availability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 680 kcal
% Daily Value*
| Calories | 680kcal | 34% |
| Carbohydrates | 107g | 36% |
| Protein | 22g | 44% |
| Fat | 18g | 28% |
| Saturated Fat | 1g | 5% |
| Sodium | 429mg | 18% |
| Potassium | 714mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 2150IU | 43% |
| Vitamin C | 44.6mg | 50% |
| Calcium | 83mg | 8% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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