Roasted Broccoli Pesto Pasta- Vegan and Gluten-Free Recipe | Yummly

Roasted Broccoli Pesto Pasta- vegan and gluten-free

HEATHER CHRISTO(7)
Davis: "Quick, easy, and delicious!" Read More
10Ingredients
30Minutes
720Calories
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Ingredients

US|METRIC
  • 1 pound gluten free pasta
  • 12 ounces broccoli
  • 6 cloves garlic
  • 2 tablespoons olive oil
  • kosher salt
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons olive oil
  • 8 ounces broccoli (I used broccolini)
  • kosher salt
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    NutritionView More

    720Calories
    Sodium19% DV450mg
    Fat45% DV29g
    Protein37% DV19g
    Carbs32% DV96g
    Fiber32% DV8g
    Calories720Calories from Fat260
    % DAILY VALUE
    Total Fat29g45%
    Saturated Fat4g20%
    Trans Fat
    Cholesterol
    Sodium450mg19%
    Potassium730mg21%
    Protein19g37%
    Calories from Fat260
    % DAILY VALUE
    Total Carbohydrate96g32%
    Dietary Fiber8g32%
    Sugars6g12%
    Vitamin A20%
    Vitamin C210%
    Calcium10%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(7)

    Davis 5 hours ago
    Quick, easy, and delicious!
    Sahm 3 months ago
    You HAVE to be in the right mood to eat this. I tried it warm and I’ve tried it cold. I think it taste better cold.
    Joshua G. 4 months ago
    Absolutely loved this dish. It didn't have an excessive vinegar flavor or too much oil - which was a pleasant surprise. I fiddled around with the recipe and steps for making it and my family adores it and all want to keep it for using more often.
    Kevin Shute 5 months ago
    So simple and so good! Everyone around our table agreed. We used bow tie, which held the pesto very well.
    smita saxena 5 months ago
    It turned out great! I had to add some more olive oil to the sauce I also added more veggies to the pasta and not just broccoli A little seasoning at the end gave it more flavor My teenagers loved it Will definitely make it again Thank you for the recipe
    Sinowitz 5 months ago
    It was really good, but needs a lot more olive oil and some kind of binding agent to make it more of a sauce that sticks to the pasta, otherwise it’s really just broccoli. I added more oil and lots of Parmesan which made a big difference!
    Ruby C 6 months ago
    turned out okay, but either i used too much broccoli or didnt roast it enough cause the pesto came out too chunky and it wouldnt go smoooth despite many attempts in the food processor probably wouldnt make it again, tastes pretty much like a mediocre vegan meal

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