Whole wheat pasta with broccoli pesto is a vibrant and nutritious meal perfect for a quick weeknight dinner. This recipe offers a delicious way to enjoy Healthy Broccoli Recipes, transforming simple ingredients into a flavorful dish.
Key Ingredients & Substitutions
- Whole Wheat Pasta: Any shape works well; feel free to use gluten-free pasta if preferred.
- Broccoli: Fresh florets are best. Frozen broccoli can be used but may need a slightly longer cook time.
- Nutritional Yeast: Adds a cheesy flavor without dairy; use a small amount of grated hard cheese if you prefer.
- Nuts/Seeds: Walnuts, cashews, or sunflower seeds add richness and texture. Pine nuts are a classic pesto ingredient.
- Lemon Juice: Essential for brightness and acidity.
Ingredients
- 12 ounces whole wheat pasta
- 3 cups broccoli florets (from about 1 large head)
- 1/2 cup walnuts or cashews
- 1/4 cup nutritional yeast
- 2 cloves garlic, peeled
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil, plus more for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Pinch of red pepper flakes (optional)
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 4
- Tools Needed: Large pot, food processor or blender
Step-by-Step Instructions
1. Cook the Pasta and Broccoli
Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package directions. During the last 3-4 minutes of cooking, add the broccoli florets to the boiling water with the pasta.
2. Prepare the Pesto Ingredients
While the pasta and broccoli cook, gather your pesto ingredients. In a food processor, combine the walnuts (or cashews), nutritional yeast, garlic, and lemon juice.
3. Blend the Pesto
Drain the cooked pasta and broccoli, reserving about 1/2 cup of the pasta water. Add the drained broccoli to the food processor with the other pesto ingredients. Pulse until a coarse paste forms, then slowly drizzle in the olive oil until smooth.
4. Combine and Serve
Return the pasta to the pot. Add the broccoli pesto and stir well to coat. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until you reach your desired consistency. Taste and adjust seasonings if needed. Serve immediately, perhaps with a drizzle of extra olive oil and red pepper flakes.
Variation Ideas
- Add spinach or kale to the pesto for extra greens.
- Stir in sun-dried tomatoes or roasted red peppers for a different flavor profile.
- Top with grilled chicken or chickpeas for added protein.
- Experiment with different nuts like almonds or pistachios in your pesto.
Storage Instructions
Store any leftover whole wheat pasta with broccoli pesto in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop or in the microwave, adding a splash of water or olive oil if needed to loosen the sauce.
Frequently Asked Questions (FAQ)
Can I make the pesto ahead of time?
Yes, you can prepare the broccoli pesto up to 3 days in advance and store it in an airtight container in the refrigerator.
Is this recipe gluten-free?
If you use gluten-free pasta, this recipe will be gluten-free. All other ingredients are naturally gluten-free.
What if I don’t have a food processor?
You can use a blender, but you might need to add a bit more liquid to help it blend smoothly. You can also finely chop the ingredients by hand, though it will take more effort.
Can I use frozen broccoli for this recipe?
Yes, frozen broccoli florets work well. Add them to the pasta during the last 4-5 minutes of cooking.
How can I make this recipe spicier?
Increase the amount of red pepper flakes in the pesto, or serve with extra red pepper flakes on the side.
Is this recipe suitable for meal prepping?
Absolutely! This dish reheats well and is a great option for healthy meal prepping throughout the week.
