Roasted Broccoli Pesto

Ingredients

Serves: 4-5 Time: 45 minutes

Roasted Broccoli Pesto Pasta

• 2 cups broccoli, chopped into florets

• 1/2 yellow onion, sliced

• 1 small bell pepper, sliced

• 1 box pasta of your choosing

• Olive oil

• Salt to taste

• Black Pepper to taste

• 1/2 tsp Italian seasoning

• (Optional) 1/4 cup non-dairy milk or heavy cream substitute

• 1/2 tsp red pepper flakes (optional)

• Vegan parmesan for garnish (homemade or store-bought)
  

Pesto

• 2 cups fresh basil, stems removed

• 1/2 cup pine nuts or sliced almonds

• 2 garlic cloves, peeled and crushed

• 1/4 tsp salt

• 1/4 cup olive oil

• 2 Tbs lemon juice

• 1/4 cup vegan parmesan
  

Directions

1. Make the pesto by mixing all of the ingredients in a food processor. Blend until smooth.

2. Preheat the oven to 350ºF. Chop the broccoli, toss lightly in olive oil and season lightly with salt and black pepper. Place on a roasting tray and bake in the oven for 20-30 minutes or until lightly crisp.

3. Cook the pasta according to its packaging.

4. Sauté the chopped onion and pepper in olive oil on a large skillet on medium heat. Cook until tender, about 5-7 minutes. Season with a dash of salt and black pepper and Italian seasoning.

5. Once the broccoli is roasted and the veggies are sautéed, add about 1/3 of your pesto to the pan. You may choose to make the pesto more sauce-y by adding the non-dairy milk. Reduce heat to low. Add in the cooked pasta, stir until all of the ingredients are incorporated.

6. Garnish with extra parmesan, nutritional yeast, and red pepper flakes. Serve right away!