Arugula Pesto Pasta Bowl with Broccoli
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta tossed with homemade arugula pesto, roasted broccoli, and hemp seeds. Herbaceous and nutritious, this vegan bowl comes together quickly and works as a light dinner or satisfying lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ½ cup raw pecans
- 2 cups fresh basil leaves (stems removed)
- 1 cup fresh arugula
- 2 small garlic cloves
- Zest & juice from 1-2 lemons (depending on size/taste preferences)
- 2 tablespoon nutritional yeast
- Salt & pepper (to taste)
- ¼ cup extra virgin olive oil
- 2 heads of broccoli (cut off the stem and cut into small pieces)
- 2 tablespoons avocado oil
- Salt (pepper + garlic powder, to taste)
- 1 box pasta (gluten-free if necessary, I used Banza rotini)
- 1 big handful of arugula (about 1 to 1½ cups)
- Garnish: Hemp seeds (vegan parmesan, and sprouts)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 526mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1027mg
- Calcium
- 158mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 526MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.