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–+ servings
broccoli pesto with pasta, new potatoes and green beans

Broccoli pesto pasta

Maximise the goodness in your dinner by making this delicious homemade broccoli pesto served with pasta, green beans and new potatoes. A filling, nutritious and tasty vegan dinner.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Sauce
Cuisine Italian, Vegan
Servings 4 people
Calories 594 kcal

Equipment

Ingredients
 
 

For the broccoli pesto

  • 250 g broccoli broken into florets, you can use the stalks too
  • 1 clove garlic chopped
  • 50 g basil leaves roughly torn
  • lemon juiced
  • 50 g cashew nuts pine nuts or sunflower seeds also work well
  • 3 tablespoons olive oil
  • 2 tablespoons nutritional yeast
  • pinch salt optional

To serve

  • 500 g new potatoes chopped into equally sized pieces
  • 220 g green beans topped and tailed and cut in half
  • 300 g pasta

Instructions
 

  • Bring a large pan of water to the boil and add the 250g broccoli florets. Cook until just starting to soften - about five minutes.
  • Drain and allow to cool slightly. If you wish you can put them in a bowl filled with ice cubes now which will help to keep them vibrantly green.
  • Rinse out your saucepan and refill with clean water. Bring to the boil then cook 500g prepared new potatoes for 10 minutes. Add 220g prepared green beans and cook for a further 3-5 mins until soft. Keep an eye on the potatoes and test with a sharp knife as they’ll cook quicker if you’ve cut them smaller. Drain and set aside.
  • While the potatoes are cooking bring a separate pan of water to the boil and cook your pasta according to the packet instructions.
  • While the pasta and potatoes are cooking put the cooked broccoli into your food processor along with 1 chopped clove of garlic, 50g torn basil leaves, the juice of a lemon, 50g cashew nuts, 3 tablespoons olive oil, 2 tablespoons nutritional yeast and a pinch of salt.
  • Blend everything together.
  • Stir the pesto through the pasta and add the cooked green beans and new potatoes. Gently warm through and serve immediately.

Notes

  1. Nutritional information is approximate and is intended as a guide only.
  2. This recipe is suitable for vegans and vegetarians.
  3. The broccoli pesto can be frozen.

Nutrition

Calories: 594kcalCarbohydrates: 92gProtein: 20gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 38mgPotassium: 1206mgFiber: 10gSugar: 7gVitamin A: 1431IUVitamin C: 90mgCalcium: 109mgIron: 5mg
Keyword broccoli pesto
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