Vegan Pesto and Broccoli Pasta
Ingredients
Pesto
- 200-300ml olive oil
- 400g basil leaves
- 2 cloves garlic
- 2 tbsp nutritional yeast
- 3 tbsp pine nuts
- Juice of 1 lemon
- 1 tsp salt
- 1/2 tsp pepper
Pasta
- 250g wholewheat tortiglioni
- 190g vegan pesto
- 50g tender-stem broccoli
- 1 red chilli
- Juice of 1/2 lemon
Preparation
Pesto
Place all pesto ingredients in a food processor and blend until desired consistency.
Pasta
Boil water in a large pan with lots of salt and cook the pasta according to package instructions.
Chop the broccoli into bite-sized pieces and add it to the pasta about 4 minutes before it is done.
Finely chop the red chili.
Reserve some pasta water, then drain the pasta and vegetables.
Return the pasta to the pan, add the pesto, and stir, incorporating some pasta water to adjust thickness.
Squeeze lemon juice over the dish and sprinkle with chopped chili. Serve hot.
