Roasted Broccoli-Pepita Pesto Pasta (vegan, gluten-free)
This vegan and gluten-free roasted broccoli-pepita pesto pasta is intensely satisfying. Plus, it's packed with calcium, iron, vitamin k, vitamin c, chromium, folate, manganese, vitamin e, and magnesium.
Servings: 6 servings
Ingredients
- 1 pound (16 ounces) brown rice pasta of choice
- 1 large head of broccoli, cut into florets (about 3 cups)
- 6 garlic cloves, peeled
- 3 tablespoons olive oil, divided
- ⅓ cup pepitas
- 1 cup basil leaves
- ¼ cup reserved pasta water*
- 1 tablespoon apple cider vinegar
- ½ to ¾ teaspoon sea salt or to taste
- ¼ teaspoon crushed red pepper flakes or to taste (optional)
Instructions
- Preheat oven to 400F. Line a large baking tray with parchment paper.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain, reserving 2 cups of the pasta water, and return the cooked pasta to the pan.
- Spread the broccoli florets and garlic out evenly over the lined pan, drizzle with 1 tablespoon of the olive oil. Roast for 18 to 20 minutes or until tender, flipping at the halfway point.
- Spread the pepitas out over a small baking tray. Bake for 3 to 4 minutes or until lightly toasted.
- Add the roasted broccoli, garlic, pepitas, remaining 2 tablespoons of olive oil, basil, ¼ cup pasta water, apple cider vinegar, sea salt, and crushed red pepper flakes to a food processor. Pulse several times and then process until you have a coarse pesto, stopping to scrape down the sides as needed. Taste and adjust seasonings.
- Spoon the pesto over the pasta and toss to coat, adding pasta water, ¼ cup at a time, as needed to thin the sauce. Generously season with sea salt and crush red pepper flakes, to taste.
Notes
*For a more traditional, richer pesto, substitute 2 to 4 tablespoons more olive oil for the pasta water.