Broccoli Pesto Pasta
Blood Sugar: HighServings: 5Preparation Time: 10minMeal Category: Lunch
Micronutrients:Vitamin CFolateMagnesium
Macronutrients per 100g
Energy
274kcal
Sugar
2g
Fat
7g
Fiber
3g
Sat fat
1g
Protein
8g
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
- 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
1. Cook 500g / 18oz dried pasta as per packet instructions, then drain.
2. 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.
3. Season with Salt and freshly ground Black pepper to taste.
4. Combine the pesto with the drained pasta in the pot. Stir well and serve.
2. 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.
3. Season with Salt and freshly ground Black pepper to taste.
4. Combine the pesto with the drained pasta in the pot. Stir well and serve.
Micronutrients % of RDI
Iron
23% of RDI
Magnesium
58% of RDI
Vitamin C
16% of RDI
Omega 3
0% of RDI
Vitamin A
0% of RDI
Calcium
7% of RDI
Folate
54% 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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