What should I know about Broccoli Pesto Pasta?

Name: Broccoli Pesto Pasta
Prep time: 10 min
Yield: 5
Ingredients: 500g / 18oz Dried pasta; 1 head Broccoli; 40g / 1.4oz Baby spinach; 1 bunch Basil; 10g / 0.35oz Nutritional yeast; 60ml / 2.03fl oz Olive oil; 60ml / 2.03fl oz Water; 1 peeled Garlic clove; 1 tbsp optional Lemon juice; to taste Salt; to taste freshly ground Black pepper

Broccoli Pesto Pasta

Blood Sugar: 25Servings: 5Preparation Time: 10minMeal Category: Lunch

Micronutrients:FolateMagnesiumCalcium

Macronutrients per 100g

Energy

274kcal

Sugar

Fat

Fiber

Sat fat

Protein

Carbs

43g

Sodium

224mg

Ingredients

500g / 18oz Dried pasta
1 head Broccoli
40g / 1.4oz Baby spinach
1 bunch Basil
10g / 0.35oz Nutritional yeast
60ml / 2.03fl oz Olive oil
60ml / 2.03fl oz Water
1 peeled Garlic clove
1 tbsp optional Lemon juice
to taste Salt
to taste freshly ground Black pepper

Preparation

Cook 500g / 18oz dried pasta as per packet instructions, then drain.
In a high-speed blender, combine 1 head Broccoli, 40g / 1.4oz Baby spinach, 1 bunch Basil, 10g / 0.35oz Nutritional yeast, 60ml / 2.03fl oz Olive oil, 60ml / 2.03fl oz Water, 1 peeled Garlic clove, and optional 1 tbsp Lemon juice. Blend until smooth.
Season with Salt and freshly ground Black pepper to taste.
Combine the pesto with the drained pasta in the pot. Stir well and serve.

Micronutrients % of RDI

Iron

1% of RDI

Magnesium

41% of RDI

Vitamin C

21% of RDI

Omega 3

1% of RDI

Vitamin A

33% of RDI

Calcium

37% of RDI

Folate

58% of RDI

Good to know

Store any leftover pesto in the fridge in an airtight container for up to 3 days. Optional toppings include basil leaves, hemp seeds, nutritional yeast, and vegan Italian-style hard cheese.

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