Vegan recipes

Recipe: Penne with broccoli and pesto

Another Wednesday, another vegan pasta recipe! This time with roasted tomatoes, broccoli, grilled kale and pesto. I had a delicious pasta dish at a restaurant in Rotterdam a few weeks ago, which inspired this recipe. Also, I wanted to do something with grilled kale. So here it is. Scroll down for the recipe!

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Recipe: Penne with broccoli and pesto
Vegan pasta recipe with broccoli and pesto
Course Main Dish
Cuisine Italian, Vegan
Cook Time 45 mins
Servings
people
Ingredients
Course Main Dish
Cuisine Italian, Vegan
Cook Time 45 mins
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 220 degrees Celsius
  2. Add the tomatoes to an oven dish with the onions, garlic, basil, some olive oil, thyme, salt and pepper. Put the dish in the oven for 20-30 minutes until the vegetables are soft.
  3. Cook the penne al dente, drain and transfer to a large bowl.
  4. Put a large wok or skillet on the stove (medium-low heat) with some olive oil and lightly roast the almonds for a few minutes until light brown. Set aside.
  5. Add some new oil to the wok (medium-high heat) and add the broccoli florets. Wok the florets for about 15-20 minutes until tender
  6. Put a large grill pan on the stove (medium-high heat) and add some oil and the kale (in batches if your grill pan isn't big enough). Season with some salt & pepper and grill the kale until lightly charred (about 10 minutes).
  7. Add the oven-roasted tomatoes, onion, garlic, broccoli and kale to the bowl with pasta and stir well.
  8. Stir the pesto through the pasta.
  9. Add almonds and olives.
  10. Serve immediately with nutritional yeast to taste and some extra salt & pepper. Enjoy!
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