Serves 4
Thank you to the Minimalist Baker for inspiring me to make your delicious dish! The timing couldn’t be more perfect as it makes plenty of leftovers and keeps really well in the refrigerator! Not only is it delicious, but it’s also packed with nutrients, is gluten and dairy-free and very easy to prepare!
Ingredients:
2 heads organic broccoli, chopped
1-2 tablespoons avocado oil
Sea salt and freshly ground pepper to taste
I package (16 oz) Brown rice and Quinoa Pasta (I used Trader Joe’s) or 2 boxes Banza Chickpea Pasta
2 cups packed basil + 2 tablespoons chopped basil for garnish
4 cloves garlic, peeled
¼ cup hemp seeds
Juice of 1-2 lemons (to taste)
1/3 cup nutritional yeast
½ teaspoon salt (add more to taste)
¼ cup extra virgin olive oil
½ cup chopped sundried tomatoes
¼-1/2 tsp. red pepper flakes
Preparation:
- Heat oven to 375 degrees.
- Line baking sheet with parchment paper or a silpat non-stick baking mat.
- Toss broccoli with avocado oil, salt, and pepper and arrange in a single layer on the baking sheet. Cook for about 20-25 minutes until edges start to get lightly browned. Remove from the oven.
- While the broccoli is roasting, bring a pot of water and 1 tsp. salt to a boil. Once the water boils add pasta and cook for 1 minute less than the minimum time on the package. When there is 1 minute left before the time is up, scoop out about 1 cup of the pasta water and set aside. Once pasta is done, drain and put it back in the pot.
- While the pasta is cooking, prepare the pesto by adding the basil, garlic, hemp seeds lemon juice, nutritional yeast, sea salt and freshly ground pepper to a food processor. Begin combining and slowly begin to stream in olive oil, scraping down the sides, until a creamy paste is formed. Taste and season as needed. I added a little more salt, lemon, and nutritional yeast.
- Add some of the reserved cooking water to the pasta in the pot. Then begin adding the pesto in a little at a time, mixing until it thickens and is evenly coated.
- Put the broccoli and sundried tomatoes into a large mixing/serving bowl. Add the pasta and toss gently to combine. Add more pesto if desired and/or top with chopped basil and red pepper flakes.
- Serve immediately and enjoy!