Broccoli Pesto Pasta

This Broccoli Pesto Pasta is made with our Broccoli Stem Pesto, stirred through pasta with sundried tomatoes, roasted capsicum, roasted artichokes, olives and toasted pine nuts. This recipe is super simple yet delicious.

Broccoli Pesto Pasta Ingredients

You can use any pasta you like. I’ve found penne, spiral, shell, spaghetti, fettuccine and linguine work well in this dish. If you’re using gluten-free pasta, I recommend the lentil pasta range from Keep It Cleaner. These pastas hold their shape and don’t become a globby mess when reheated (IYKYK).

The pesto element of the pesto pasta is made from our Broccoli Stem Pesto recipe. Simply blend broccoli stems, cashews, basil, lemon juice, olive oil, nutritional yeast, garlic, and some salt and pepper into a thick and creamy pesto. Stir this through the pasta. If you’re short of time you can also use pre-bought pesto.

This is a simple recipe with some sneaky broccoli in the sauce, and mixed together with sundried tomatoes, roasted capsicum/peppers, roasted artichokes, olives and pine nuts. Feel free to add in some extra veggies such as more broccoli, kale or spinach.

Prepping and Storing

If you’re into meal prepping, make some batches of the Broccoli Stem Pesto ahead of time so all you have to do is make some pasta and stir through the sauce for a quick and easy lunch or dinner.

This meal will last in the fridge for 3 to 5 days. It also freezes well. Simply dish into individual serves and freeze for meals you can quick and easily grab and heat up.

If you are looking for more lunch or dinner ideas, you’ll also love these other lunch and dinner recipes.

This is a family favourite of ours, and we hope it will become yours too! If you like this recipe and decide to share it on Instagram, don’t forget to tag me @theplantryco and #theplantryco, I would love to see all your recreations!