Roasted Broccoli Pesto Pasta

Roasted Broccoli Pesto Pasta with fresh homemade pesto that is easy to make. This pasta dish is perfect for summertime. This is also very easy to make allergen-friendly.
Ingredients
Serves: 4-5 Time: 45 minutes
Roasted Broccoli Pesto Pasta
- 2 cups broccoli, chopped into florets
- 1/2 yellow onion, sliced
- 1 small bell pepper, sliced
- 1 box pasta of your choosing, gluten free or non
- Olive oil
- Salt to taste
- Black Pepper to taste
- 1/2 tsp Italian seasoning
- (Optional) 1/4 cup heavy cream or non-dairy milk
- 1/2 tsp red pepper flakes (optional)
- Parmesan (for garnish)
Pesto
- 2 cups fresh basil, stems removed
- 1/2 cup pine nuts or sliced almonds
- 2 garlic cloves, peeled and crushed
- 1/4 tsp salt
- 1/4 cup olive oil
- 2 Tbs lemon juice
- 1/4 cup parmesan (vegan or dairy)
Directions
- Make the pesto by mixing all of the ingredients in a food processor. Blend until smooth.
- Preheat the oven to 350ºF. Chop the broccoli, toss lightly in olive oil and season lightly with salt and black pepper. Place on a roasting tray and bake in the oven for 20-30 minutes or until lightly crisp.
- Cook the pasta according to its packaging.
- Sauté the chopped onion and pepper in olive oil on a large skillet on medium heat. Cook until tender, about 5-7 minutes. Season with a dash of salt and black pepper and Italian seasoning.
- Once the broccoli is roasted and the veggies are sautéed, add about 1/3 of your pesto to the pan. You may choose to make the pesto more sauce-y by adding the cream or non-dairy milk. Reduce heat to low. Add in the cooked pasta, stir until all of the ingredients are incorporated.
- Garnish with extra parmesan and red pepper flakes. Serve and enjoy!

Nutrition Information
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