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Roasted Broccoli Pasta
Roasted Broccoli Pasta with pesto and Violife Greek White is the perfect combination for lunch or dinner. Homemade vegan recipe, ready in a few minutes.
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Cooking time10 minutes
Prep time10 minutes
DifficultyEasy
Servings2 portions
- 1 pack Violife Greek White, crumbled
- 1 broccoli, cut into florets
- 1-2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups fusilli pasta
- 2 tsp salt, for the pasta
For the Pesto
- 2 cups basil
- 4 garlic cloves, skins removed
- 2 tbsp lemon juice and zest
- 1/4 tsp salt
- 3-4 tbsp olive oil
For serving
- 50 g sun-dried tomatoes, sliced
- 30 g pumpkin seeds
- chilli flakes
- Heat oven to 180 °C.
- In a lined baking tray, place broccoli florets and drizzle with olive oil, salt, and pepper. Bake for 10 minutes.
- Meanwhile, boil pasta according to instructions in salted water. Drain and set aside.
- To make the pesto, add basil, garlic, lemon juice, lemon zest, and salt to a blender and mix to combine.
- To serve, top fusilli with pesto, broccoli florets, sun-dried tomatoes, and crumbled Violife Greek White. Sprinkle with pumpkin seeds and chili flakes.
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