• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Ascension Kitchen
  • About
    • Philosophy
    • About Lauren
    • Media & Events
    • Contact
    • Terms + Conditions
  • Naturopathy Consults
  • Blog
    • Plant-Based Recipes
      • Healthy Dessert Recipes
      • Mains
      • Snacks + Sides
      • Drinks
      • Kitchen Staples
      • Breakfasts
      • Salads
      • Healthy Dressings + Condiments
      • Ayurvedic Recipes
    • Natural Health
      • Natural Remedies
      • Plant-Based Nutrition
      • Functional Foods
    • Natural Living
      • Natural beauty
      • Natural cleaning recipes
      • Essential Oils
  • Shop
  • Subscribe
    • Facebook
    • Instagram
menu icon
go to homepage
search icon
Homepage link
  • Blog
  • Plant-Based Recipes
  • Natural Health
  • Natural Living
  • Naturopathy Consults
  • Shop
  • About
  • Contact
  • Subscribe
×
Home » Plant-Based Recipes » Protein-rich Broccoli Pasta with Fresh Pesto

Protein-rich Broccoli Pasta with Fresh Pesto

Published: Jun 17, 2019 · Modified: Nov 29, 2019 by Lauren Glucina • Naturopath, Nutritionist

2.0K shares
  • Facebook126
Jump to Recipe Print Recipe

A nutritious, Broccoli Pasta with fresh pesto, made with protein-rich legume penne. The dairy free pesto is a real treat - made with fresh basil, nutritional yeast, hemp oil and cashews. On the table in 30 minutes.

A family sized bowl of broccoli pasta on a serving board

Originally posted July 2017, updated June 2019.

Herby, lemony Broccoli pasta with a homemade basil pesto and toasted seeds - speedy mid-week meals don't get any better!

Quick has been the name of the game Chez Glucina this week. I feel a little like the master juggler, lots of balls up in the air – time with clients, self-study, recipe development, giving LIVELY™ Desserts some loving, prepping for my demo’s this weekend at the Food Show (will I see you there?!), and a little a side of housework. 

I can’t complain because firstly, I LOVE what I do, but secondly, my poor man is doing it tough in terms of long hours at the moment.

He has single handedly set up (and runs) our LIVELY™ Desserts production facility, so is up at the first peep of dawn and home after I’ve already got a good episode or so of Ozark under my belt.

Overhead shot of a large bowl of broccoli pasta tossed with fresh pesto, with lemon wedges on top

When he gets home, he is ravenous. His eyes gloss straight past me and scan the kitchen bench, looking for his plate of food.

Last week, he thought he was getting soup from me one evening, because he seemed a little sniffly. I changed my mind and made this Broccoli Pasta. When he came in the door, his eyes literally lit up.

He ate two meal's worth straight out of the big serving bowl. Inhaled. Feeding frenzy. Gone in sixty seconds. Licked clean. I tell you, it’s quite a spectacle to watch from the safety of the couch.

Anyway, let’s talk about the nutritional benefits of our lovely green bowl of speedy comfort food shall we?

Bowl of fresh basil pesto to use in the broccoli pasta recipe

Homemade Basil Pesto

Transform your broccoli pasta with this epic pesto sauce! This homemade pesto is a fabulous basic to have on hand, and I will post it as an individual recipe for easy searching at some point in time.

Classic basil is my all time favourite, though you can go crazy with whatever herbs or greens you desire.

Nutritional yeast is the dairy free answer to parmesan, and a blend of cashews with pine nuts give it a nice amount of creaminess.

To mix it up, I chose hemp over olive oil, which I love because it has the perfect balance of your three essential fatty acids (3, 6 and 9).

Protein-rich Gluten Free Pasta

My newest culinary addiction is without a doubt the ever expanding range of legume pastas that have hit the shelf.

Enter legume penne! Seriously, you would easily mistake this for a regular wheat based pasta, it truly is that good, perhaps just a little bit chewier if you're eating it cold.

I've used several brands with similar ingredients - look for one made with any or all of the following: red lentils, chickpeas, peas, beans. The more lentils and beans, and the less gluten free grains, the better.

I love legume pasta because not only is it naturally gluten free, it also packs a pretty impressive protein punch (depending on the brand, approximately 12g per serve). They also provide a good amount of dietary fibre.

All ingredients for making broccoli pasta laid out on a wooden board

Packed with vegetables

Onions, leek, a whole head of broccoli and ample fresh basil are folded throughout, providing extra nutritional benefits.

Leeks are a great source of prebiotic fibre, providing you avoid over-cooking and caramelising them.

Prebiotic fibre provides a food source for the good bacteria (i.e., probiotics) that live in the colon.

Broccoli, a cruciferous vegetable, is rich in cancer protective compounds, it is a source of folate, vitamin K (required for healthy bones), vitamin C and fibre.

How to Make Broccoli Pasta

There are a few elements that need to come together here, though they're simple enough - and you will be done in under 30 minutes - yay!

The first thing I like to do is dry-toast a large handful of seeds - sunflower and sesame work beautifully in this recipe. Because I use toasted seeds to jazz up our salads on the regular, I actually have a large jar on hand in the pantry.

Regardless - if you're making from scratch - it just takes a minute to do this, then set them aside and clean the pan out.

The next cab off the rank is our basil pesto - an incredibly simple recipe - you simply combine all ingredients in a food processor and pulse to combine.

There are some fabulous new vegan pestos on the market now, so if you're short on time - just buy a container.

Now we want to get the broccoli underway - wash and dry a large head, then cut into very small florets. Arrange them over a baking tray, drizzle with olive oil, and bake at 180˚C (356˚F) for ten mins or so until slightly crispy (you could cook these in a pan - but I LOVE my broccoli this way - fresh and crisp - not soggy!).

Images showing how to make broccoli pasta step by step

While the pasta is cooking as per the package instructions, finely slice an onion and the white portion of one leek. Cook in a saucepan with a glug of olive oil until soft and wilted down.

This while process (cooking the broccoli, the leeks, the pasta simultaneously) will only take about ten minutes - super fast.

When the pasta is soft - drain and add it back to the pot, then add all other ingredients and toss well to combine.

Broccoli Pasta in the making - combing the cooked legume pasta with the pesto and greens

Doesn't that look delicious!

Serve with a few lemon wedges and fresh basil leaves to decorate.

If you're feeling fancy - you may like a sprinkle of this divine Brazil Nut Parmesan - this is another recipe I keep made up in a glass jar - it's a total kitchen staple around here - yum yum!

That's it guys - enjoy!

Serving bowl filled with broccoli pasta and fresh basil leaves

More Healthy Dinner Ideas

  • Kumara Salad with Orange Tahini Dressing (Kumara is New Zealand sweet potato)
  • Tofu Satay with Life Force Salad
  • Quick Vegan Pho
  • Creamy Mushroom Pasta

Freshly made broccoli pasta in a bowl to serve a family

If you make and enjoy this recipe, please leave a rating below. And better yet – leave me a comment to tell me how you got on, or just say hi – I LOVE hearing from you. Follow me on Instagram, Facebook or Pinterest to see more of my everyday recipes and wellness tips.

If you’d like to chat with me about essential oils, or book in a class, you can do that here. If you’re after a Naturopathic consult, read more here.

📖Recipe

Broccoli Pasta with homemade basil pesto - a quick gluten free, vegan dinner. #broccolirecipe #veganpasta #glutenfreepasta #easydinner #familydinner #pesto #AscensionKitchen

Protein-Rich Broccoli Pasta with Fresh Pesto

Naturopath Lauren Glucina
Broccoli Pasta, packed with greens, made with gluten free legume pasta, and a homemade basil pesto.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Main
Cuisine Plant-based
Servings 4
Calories 572 kcal

Ingredients
  

PESTO:

  • 2 cups fresh basil tightly packed
  • 4 tablespoons nutritional yeast
  • 2 tablespoons cashews
  • 2 tablespoons pine nuts
  • 1 clove garlic peeled and minced
  • juice of ½ a lemon
  • ¼ teaspoon coarse sea salt
  • ample black pepper freshly ground
  • 5 tablespoons hemp or olive oil both are equally as nice

PASTA:

  • 1/4 cup sunflower seeds
  • 2 tablespoons sesame seeds
  • 250 grams legume pasta I used the San Remo 'Pulse Pasta'
  • 1 broccoli
  • onion white
  • 1 leek white part only
  • 1-2 tablespoons olive oil

Instructions
 

PESTO:

  • Wash the basil leaves and let dry or use a salad spinner (genius inventions those!). Place all ingredients in a food processor and blitz till almost smooth. Transfer to a large pasta bowl. Note: this recipe will yield about 1 cup pesto.

PASTA:

  • Dry-toast the seeds in a pan for a minute or two until golden, then set aside and wipe the pan clean.
  • Prep vegetables: wash and dry broccoli, remove stalk, and cut the florets into very small pieces. Finely slice the white part of the leek. Peel and slice the onion.
  • Put the pasta on to cook as per packet instructions.
  • Arrange broccoli florets on a baking tray, drizzle with olive oil, and bake for ten minutes or until just crisp, at 180˚C (356˚F).
  • Meanwhile, heat oil in fry pan, medium heat. Cook onion and leek till softened.
  • Once pasta has cooked (about 10 minutes) drain and rinse very quickly under cold water. Add back to the pot, add all other ingredients and toss to combine.
  • Serve with lemon wedges and fresh basil leaves!

Notes

  • You might like to toast a larger quantity of seeds in advance, and store them in a glass jar in the pantry. Super handy to sprinkle over salads to dress them up!
  • The pesto is another component of the recipe you can either make in advance or purchase if you are super short on time - there are some lovely vegan brands on the market now
  • The type of pasta matters - I've found the best gluten free brands are made with little or no grains, and a whole lot of legume
  • When you re-heat leftovers, sprinkle a little water over the pasta to re-hydrate, it will be a bit dryer than regular pasta
  • Sun-dried tomatoes a nice addition for variety
  • A sprinkle of my Raw Brazil Nut Parmesan (again - I have large batches of this made in advance) is just delicious
  • Nutritional info is an estimate only

Nutrition

Calories: 572kcalCarbohydrates: 62gProtein: 23gFat: 29gSaturated Fat: 4gSodium: 154mgFiber: 13gSugar: 9gCalcium: 170mgIron: 6.3mg
Keyword Broccoli Pasta
Tried this recipe?Let us know how it was!
Nutrition Facts
Protein-Rich Broccoli Pasta with Fresh Pesto
Amount Per Serving
Calories 572 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 4g25%
Sodium 154mg7%
Carbohydrates 62g21%
Fiber 13g54%
Sugar 9g10%
Protein 23g46%
Calcium 170mg17%
Iron 6.3mg35%
* Percent Daily Values are based on a 2000 calorie diet.

 

Broccoli Pasta with homemade basil pesto - a quick gluten free, vegan dinner. #broccolirecipe #veganpasta #glutenfreepasta #easydinner #familydinner #pesto #AscensionKitchen

Broccoli Pasta with homemade basil pesto - a quick gluten free, vegan dinner. #broccolirecipe #veganpasta #glutenfreepasta #easydinner #familydinner #pesto #AscensionKitchen

Vegan Broccoli Pesto Pasta – packed with protein, using chickpea fusilli. #broccolipestopasta #broccolipestopastavegan #legumepastarecipe #chickpeapastarecipe #broccolipestopastarecipes #veganpesto #veganpestorecipe #dairyfreepesto #AscensionKitchen // Pin to your own inspiration board! //

Related

Zippy Chocolate Apricot Oat Cookies
Zippy Chocolate Apricot Oat Cookies
Delicious hot feijoa crumble in a ceramic dish
Easy apple and feijoa crumble
Minerals and Mineral Rich Herbal Infusions

About the Author

I’m Lauren, practising Naturopath, Medical Herbalist, Nutritionist, and essential oils educator in Auckland, New Zealand. I’m incredibly passionate about food as medicine, and helping connect people with the healing power of Nature.

BNatMed, AdDip NutMed, BCS, Certified FitGenes Practitioner.

Reader Interactions

5 from 6 votes (6 ratings without comment)

Ask me anything Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

ABOUT

I'm Lauren Glucina, a New Zealand based Naturopath, Medical Herbalist and Nutritionist. My main goal is to empower you to connect with the healing power of Nature. I've been sharing plant-based recipes, natural remedies and health articles here since 2012.

If you're here, you're not here by mistake. You're ready to put your physical, emotional and spiritual health first. Welcome!

BNatMed, AdDip NutMed, BCS.

READ MORE

  • Facebook
  • Instagram

Search

Features

Graphic displaying logos of websites, publications and shows Lauren has been featured on

POPULAR POSTS

Chocolate Caramel Slice

BEST chocolate caramel slice (vegan)

Close up of zucchini and corn fritters with cream and dill on top

Vegan Zucchini and Corn Fritters

Close up of a herbal facial steam for dry skin

Herbal Facial Steam with Essential Oils for Dry & Oily Skin

3 essential oils for kids sleep

Essential Oils for Kid's Sleep Support

No-bake Snickers Cake on a white cake stand by the kitchen window

Raw Snickers Cake with Vegan Caramel

Ashwagandha Sleep Tonic

Ashwagandha Sleep Tonic

Two bowls of hot Tuscan soup on a marble counter.

Lemon White Bean Kale Soup

Two bowls of kitchari surrounded by fresh herbs and dried spices

How to make kitchari – an Ayurvedic healing meal

LATEST POSTS

  • Fall crockpot potpourri
    Fall crockpot potpourri
  • How to make dandelion tea (from flower, leaf and root)
    How to make dandelion tea (from flower, leaf and root)
  • How to make mugwort tea for lucid dreaming
    How to make mugwort tea for lucid dreaming
  • Amazing kawakawa – all about this versatile native plant!
    Amazing kawakawa – all about this versatile native plant!
  • BEST chocolate caramel slice (vegan)
    BEST chocolate caramel slice (vegan)
  • Easy feijoa loaf recipe
    Easy feijoa loaf recipe
  • Summer cherry tomato confit
    Summer cherry tomato confit
  • Heavenly spiced feijoa chutney
    Heavenly spiced feijoa chutney
  • Easy Moroccan matbucha salad recipe
    Easy Moroccan matbucha salad recipe
  • Hazelnut granola
    Hazelnut granola

CATEGORIES

  • Ayurvedic Recipes
  • Breakfasts
  • Drinks
  • Essential Oils
  • Featured
  • Ferments
  • Functional Foods
  • Healthy Baking
  • Healthy Dessert Recipes
  • Healthy Dressings + Condiments
  • Kitchen Staples
  • Mains
  • Natural beauty
  • Natural cleaning recipes
  • Natural Health
  • Natural Living
  • Natural Remedies
  • Plant-Based Nutrition
  • Plant-Based Recipes
  • Salads
  • Snacks + Sides
  • Uncategorized
  • Workshops

Footer


PRIVACY POLICY | CONTACT
© LAUREN GLUCINA 2012 - 2021, ALL RIGHTS RESERVED.
  • Facebook
  • Instagram

Copyright © 2025 Ascension Kitchen on the Foodie Pro Theme

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT
2.0K shares
  • 126

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.