Name: Vegan Pesto Pasta with Charred Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3
Cuisine: Italian, Vegan
Ingredients: 1/2 cup packed fresh basil; 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 of garlic; 1/4 tsp salt; 1 tbsp nutritional yeast (, optional); zest of half a lemon (, or use lemon juice to taste); 1 tbsp extra virgin olive oil; water as needed; black pepper, red pepper flakes or other flavor additions; 12 to 14 oz Ziti (or other pasta, gluten-free if needed); 1 cup or more grape or cherry tomatoes; 1 bunch broccoli; 1 tsp lemon juice; 2 tsp oil; 2 cloves of minced garlic or 1/2 tsp garlic powder; 1/2 tsp red pepper flakes; 1/4 tsp salt

This pesto pasta is perfect for any time you have access to fresh basil or other fresh herbs/greens. Process with seeds or nuts, add some flavors, serve with pasta of choice. Add a fun twist like roasted broccoli or cauliflower, roasted cherry tomatoes, or other veggies.

Summery, Vibrant and flavorful! The pesto takes just 10 minutes, few ingredients.

If you haven’t tried roasted broccoli yet, this is a perfect dish to jump on the train! Add the broccoli and tomatoes to the same baking dish, roast and serve with the pasta. This dish is easily gluten-free with gluten-free pasta and nut-free with sunflower seeds. I love the pesto with a combination of basil and spinach and pecans and sunflower seeds. Lets make this pesto!