Broccoli pasta salad with hemp pesto

Simple and sophisticated pasta salad with roasted broccoli and basil and hemp pesto. Rich in important micronutrients, aromatic and filling.

Prep Time 15

Cook Time 35

Total Time 50

Servings Servings

Calories 332kcal

Preheat the oven to 200 °C and prepare a baking tray with baking paper or a baking mat.
Wash the broccoli and cut into florets. Place the florets in a bowl, add the oil and salt and mix with your hands. Spread on the baking tray and place in the oven. Roast for 10-15 minutes until the broccoli is nicely browned but not too dark.
Note: If you don't like the broccoli so crunchy, you can steam it for 5 minutes before roasting.
2 Piece medium sized broccoli, 1 tbspn Oil, 1 strong pinch of salt
For the pasta Bring the water to the boil, add the salt and pasta and cook until al dente according to the packet instructions.
½ tbspn Salt, 200 g gluten-free pasta of your choice
For the pesto Prepare a blender. Roughly chop the tomatoes and peel the garlic. Place the olive oil, basil, basil sprouts (optional), garlic cloves, sun-dried tomatoes, hemp seeds, lemon juice, nutritional yeast flakes and salt in the blender and blend to a fine pesto. Season to taste and add to the warm pasta. Add the roasted broccoli and mix everything together.
2 tbspn Dried tomatoes, 3 Piece Garlic cloves, 60 ml Olive oil, 35 g Basil, 2 Hand Basil sprouts (handful), 3 tbspn hulled hemp seeds, 1 tbspn Lemon juice, 2 tbspn Nutritional yeast flakes, ¼ tbspn Salt
Plate up, garnish with the desired toppings and serve.
fresh basil, Dried tomatoes