Wholemeal pasta with vegan pesto and broccoli

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.

• 350 g egg-free wholemeal pasta
• ½ cup basil leaves
• 1½ cups spinach
• 2 tbsp sunflower seeds
• 2 tbsp pecans or almonds
• 4 garlic cloves, divided
• 1 tbsp nutritional yeast
• Zest of ½ lemon and 1 tsp juice
• 1 tbsp plus 2 tsp olive oil, divided
• 1–3 tbsp water for the pesto
• 1 cup cherry tomatoes
• 1 head broccoli
• ½ tsp chilli flakes, optional
• Salt and pepper to taste

Step-by-step method

1. Heat the oven to 210 °C. Halve tomatoes and cut broccoli into small florets.
2. Toss vegetables with two teaspoons of oil, lemon juice, two chopped garlic cloves, chilli and salt. Spread on a tray and roast for 18–22 minutes.
3. Process basil, spinach, seeds, nuts, remaining garlic, nutritional yeast, lemon zest and a little salt.
4. Add one tablespoon of oil and water gradually until the pesto is creamy but not runny.
5. Cook wholemeal pasta according to the packet. Drain, saving some cooking water, and toss with pesto; loosen with the water if needed.
6. Fold the roasted vegetables into the pasta, adjust pepper and serve immediately.