Roasted Broccoli Pasta Salad with Hemp Pesto (V/GF)
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Minimalist Baker · by Minimalist Baker★ 5.0 (49)

Roasted Broccoli Pasta Salad with Hemp Pesto (V/GF)

NUTRITION · PER SERVING50M COOK
CAL 10%·PRO 13%
CARBS 21G41% OF CAL
5G FIBER0G ADDED0G INTRINSIC13G OTHER3G TOTAL SUGAR
FAT 11G51% OF CAL
1G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A plant-based pasta salad with roasted broccoli, sun-dried tomatoes, and hemp seed pesto. Flavorful, nutrient-dense, and satisfying.

mainmediterraneansaladpastagluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 2 small heads organic broccoli, chopped ((~7 cups chopped))
  • 1-2 Tbsp olive oil
  • 1/4 tsp each sea salt and black pepper
  • 2 tsp salt ((for salting water))
  • 1 ½ cups (dry) gluten-free pasta ((we like Trader Joe’s brown rice quinoa fusilli))
  • 2 (heaping) cups packed basil
  • 4 cloves garlic, skins removed ((4 cloves yield ~2 Tbsp))
  • 1/4 cup hemp seeds ((or pine nuts))
  • 2 Tbsp lemon juice
  • 3-4 Tbsp nutritional yeast
  • 1/4 tsp sea salt (plus more to taste)
  • 3-4 Tbsp olive oil ((if avoiding oil, sub water))
  • 2/3 cup sun-dried tomatoes ((if in oil, pat dry // we like Trader Joe’s brand))
  • 1/2 cup macadamia nut cheese ((optional))
  • 1 sprinkle red pepper flake ((optional))
PREP
15M
SODIUM
611MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.