Roasted Broccoli Pesto Pasta
Highlighted under: Healthy & Light
I absolutely love this Roasted Broccoli Pesto Pasta recipe! The combination of roasted broccoli with a vibrant pesto sauce brings a delightful twist to a classic dish. It’s not only quick to prepare, taking just about 30 minutes, but also offers a satisfying texture and rich flavor. I appreciate how the natural sweetness of the roasted broccoli balances the garlicky notes of the pesto. This dish is perfect for a busy weeknight or when you need a comforting meal that won’t keep you in the kitchen for too long.
When I first tried making broccoli pesto, I was curious about how the flavors would meld together. I decided to roast the broccoli first, and it completely transformed the dish! The roasting really brings out a deeper flavor that pairs wonderfully with the fresh basil in the pesto.
As I blended the roasted broccoli with the other pesto ingredients, I noticed the vibrant green color, which made it even more inviting. I recommend trying this method if you want a sauce that’s both unique and delicious, with a touch of wholesome goodness from the veggies!
Why You'll Love This Recipe
- Nutty flavor from roasted broccoli adds depth to your dish.
- Easy to make and full of fresh ingredients.
- Versatile enough for lunch or dinner, or as a meal prep option.
The Art of Roasting Broccoli
Roasting broccoli is a transformative technique that enhances its naturally sweet flavor while adding a delightful crispiness. To achieve perfectly roasted florets, it's important to coat them evenly with olive oil before placing them in the oven. Not only does this help in developing that golden-brown color, but it also prevents sticking. Keep an eye on them during the roasting process; if they start to darken too much, you can lower the oven temperature slightly or remove them early to avoid bitterness.
When roasting at 400°F (200°C), aim for about 15 minutes for tender yet vibrant broccoli. Look for slight browning at the edges, which signals that the florets are ready. This timing can vary based on the size of the pieces, so cutting them into uniform sizes ensures even cooking. If you want a deeper flavor, consider tossing in a pinch of red pepper flakes for a subtle heat that complements the earthy pesto well.
Creating the Perfect Pesto
The kaleidoscope of flavors in this pesto comes from the combination of roasted broccoli, fresh basil, and nuts. Using walnuts or pine nuts lends a creamy, nutty richness that elevates the dish. If you're looking for a dairy-free option, try substituting nutritional yeast for Parmesan—it provides a similar umami punch without the cheese. Additionally, experiment with different nuts to find your preferred flavor profile; almonds and cashews can also work beautifully in this recipe.
A key tip for blending your pesto is to pulse the ingredients rather than fully blend them at first. This technique allows for better control over the texture. You'll want a rustic feel rather than a completely smooth paste. Start by blending the roasted broccoli and garlic until they’re finely chopped, then gradually add the remaining ingredients. If the mixture looks too thick, slowly drizzle in reserved pasta water until you achieve your desired consistency—this will enhance the sauce’s cling to the pasta.
Ingredients
Gather these fresh ingredients to make your pesto pasta delicious!
Pasta
- 400g pasta of your choice
- Salt for boiling water
Roasted Broccoli Pesto
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup walnuts or pine nuts
- Salt and pepper to taste
- Juice of 1 lemon
Once you have all of these ingredients ready, you can start cooking!
Instructions
Follow these simple steps to prepare your Roasted Broccoli Pesto Pasta.
Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roast the Broccoli
Toss the broccoli florets with olive oil, salt, and pepper. Spread them evenly on the prepared baking sheet and roast for 15 minutes until tender and slightly browned.
Cook the Pasta
While the broccoli roasts, cook the pasta in salted boiling water according to package instructions. Reserve about 1/2 cup of the pasta water, then drain the pasta.
Make the Pesto
In a blender, combine the roasted broccoli, garlic, basil, Parmesan cheese, nuts, lemon juice, and a pinch of salt and pepper. Blend until smooth, adding a little pasta water if needed to loosen the pesto.
Combine and Serve
Toss the cooked pasta with the pesto until well-coated. Adjust seasoning if necessary and serve warm, garnished with more Parmesan cheese and fresh basil if desired.
Enjoy your homemade Roasted Broccoli Pesto Pasta!
Pro Tips
- For extra flavor, feel free to add red pepper flakes to your pesto for a little kick. You can also experiment with different nuts or greens in the pesto for a unique twist.
Storage and Meal Prep
This Roasted Broccoli Pesto Pasta can be made ahead and stored in the refrigerator for up to 3 days, making it an excellent meal prep option. To store, keep the pasta and pesto separate until you’re ready to eat to prevent the pasta from becoming soggy. Simply reheat the pasta in a microwave or on the stovetop and toss it with the pesto when you’re ready to serve. If you find the pesto has thickened in the fridge, a splash of olive oil or a bit of the reserved pasta water can help restore its creamy texture.
If you want to enjoy this dish later, you can freeze the pesto separately, which lasts well for up to 3 months in a sealed container or freezer bag. Puree the pesto fully before freezing to achieve a smooth consistency that will merge well with the pasta once reheated. Just defrost it in the fridge overnight before using, and your delicious, summery dish will be ready in a flash.
Serving Suggestions
To elevate the presentation of your Roasted Broccoli Pesto Pasta, consider adding a sprinkle of toasted nuts or seeds on top just before serving. This garnish adds a lovely crunch that contrasts beautifully with the creamy pesto. Fresh herbs, like additional basil or even parsley, can bring a vibrant touch and enhance the dish's visual appeal. A squeeze of fresh lemon juice over the top can also brighten the flavors, bringing everything together wonderfully.
For a complete meal, pair this dish with a light side salad featuring mixed greens or arugula dressed in a simple vinaigrette. The freshness of the salad complements the hearty pasta, providing a well-rounded meal that won’t weigh you down. Alternatively, serving alongside grilled chicken or shrimp can add protein and make it more substantial for those with a heartier appetite.
Questions About Recipes
→ Can I use frozen broccoli instead of fresh?
Yes, but roasting might not yield the same texture. If using frozen, quickly blanch them before blending.
→ Can I make the pesto in advance?
Absolutely! The pesto can be made a day ahead and stored in the fridge. Just cover it with a thin layer of olive oil to prevent browning.
→ Is this dish vegan-friendly?
To make it vegan, simply omit the Parmesan cheese or substitute it with a vegan alternative.
→ What other ingredients can I add to the pasta?
You can add sun-dried tomatoes, grilled chicken, or even goat cheese for extra flavor.
Roasted Broccoli Pesto Pasta
I absolutely love this Roasted Broccoli Pesto Pasta recipe! The combination of roasted broccoli with a vibrant pesto sauce brings a delightful twist to a classic dish. It’s not only quick to prepare, taking just about 30 minutes, but also offers a satisfying texture and rich flavor. I appreciate how the natural sweetness of the roasted broccoli balances the garlicky notes of the pesto. This dish is perfect for a busy weeknight or when you need a comforting meal that won’t keep you in the kitchen for too long.
Created by: Rosie Mitchell
Recipe Type: Healthy & Light
Skill Level: Beginner
Final Quantity: 4 servings
What You'll Need
Pasta
- 400g pasta of your choice
- Salt for boiling water
Roasted Broccoli Pesto
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup walnuts or pine nuts
- Salt and pepper to taste
- Juice of 1 lemon
How-To Steps
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the broccoli florets with olive oil, salt, and pepper. Spread them evenly on the prepared baking sheet and roast for 15 minutes until tender and slightly browned.
While the broccoli roasts, cook the pasta in salted boiling water according to package instructions. Reserve about 1/2 cup of the pasta water, then drain the pasta.
In a blender, combine the roasted broccoli, garlic, basil, Parmesan cheese, nuts, lemon juice, and a pinch of salt and pepper. Blend until smooth, adding a little pasta water if needed to loosen the pesto.
Toss the cooked pasta with the pesto until well-coated. Adjust seasoning if necessary and serve warm, garnished with more Parmesan cheese and fresh basil if desired.
Extra Tips
- For extra flavor, feel free to add red pepper flakes to your pesto for a little kick. You can also experiment with different nuts or greens in the pesto for a unique twist.
Nutritional Breakdown (Per Serving)
- Calories: 480 kcal
- Total Fat: 20g
- Saturated Fat: 3g
- Cholesterol: 10mg
- Sodium: 320mg
- Total Carbohydrates: 60g
- Dietary Fiber: 6g
- Sugars: 4g
- Protein: 13g