Steps by steps lant-based Roasted Broccoli & Pasta Salad with Hemp Pesto

A dish that invites you into a world of hearty textures and lush flavors, all nestled within the embrace of healthful, vegan ingredients. This salad centers around the rustic charm of oven-roasted broccoli—its edges crisped to perfection, its florets tender and infused with a deep, savory essence.

Intermingled with the broccoli is al dente pasta, chosen for its ability to cradle and complement the robust ingredients it joins. The pasta’s neutral taste provides the ideal backdrop for the star of the dish: the hemp pesto. This innovative take on traditional pesto harnesses the nutritional prowess of hemp seeds, which lend a nutty complexity to the herbaceous blend of basil, garlic, and quality olive oil. The absence of cheese in this pesto not only adheres to vegan standards but also allows for a lighter version of the beloved sauce, letting the natural zest of its components shine through.

Together, these elements come together to form a symphony of flavors that marry the earthy undertones of roasted vegetables with the spirited piquancy of fresh greens and herbs. The resulting salad is both nourishing and satisfying—capable of standing alone as a main or accompanying a variety of dishes as a memorable side.

Whether you’re a dedicated vegan or simply seeking to incorporate more plant-based meals into your rotation, this Roasted Broccoli & Pasta Salad with Hemp Pesto promises to be a delightful addition to your culinary repertoire.

lant-based Roasted Broccoli & Pasta Salad with Hemp Pesto

lant-based Roasted Broccoli & Pasta Salad with Hemp Pesto

Roasted Broccoli & Pasta Salad with Hemp Pesto is a versatile and nutritious dish that combines the rich flavors and textures of roasted broccoli with the hearty quality of pasta. The dish gains its unique character from hemp pesto, which is a twist on traditional pesto made with hemp seeds instead of the usual pine nuts or other nuts.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Salad

Cuisine French

Servings 8 serving

Calories 224 kcal

Equipment

• 1 oven
• 1 small pot

Ingredients

  

For BROCCOLI

• 7 cup chopped broccoli 2 small heads of organic broccoli
• 1-2 tbsp olive oil
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• For PASTA
• 2 tsp salt
• 1 1/2 cups dry gluten-free pasta

For PESTO

• 2 cups packed basil
• 2 tbsp garlic about 4 cloves
• 1/4 cup hemp seeds or pine nuts
• 4 tbsp nutritional yeast
• 2 tbsp lemon juice
• Kosher salt to taste
• 4 tbsp clean water you can use olive oil if you want

FOR SERVING

• 2/3 cup sun-dried tomatoes pat dry with paper towel if in oil
• 1 sprinkle red pepper flake optional
• 1/2 cup macadamia nut cheese optional

Instructions

 

• Preheat the oven to 400oF and place a parchment paper in a baking dish, place the chopped broccoli in the baking dish, add oil, salt and paper and toss until well coated.
• Place in the oven and roast until golden brown, for about 15 minutes.
• While the broccoli is roasting, Pour water in a small pot, add 2btsp of salt and let it boil over medium-high heat. Add the pasta, stir and cook according to the directions on the pack. Remove from the heat, drain and set aside.
• Prepare the pesto by combining the basil, nutritional yeast, hemp seeds, garlic, lemon juice, and sea salt in a bowl of mini food processor or blender and process or blend until smooth and creamy.
• Scrape the side of the blender bowl and gradually add the water, little at a time until pesto get to your desire pourable level. If using oil, stream in the oil gradually as the machine is still running until very smooth and creamy.
• Taste and make adjustment suit your taste. Adding additional Nutritional yeast for cheesiness, more salt to taste, basil hemp or seeds to thicken, lemon juice for acidity or garlic for kick, Cover with a lid and set aside
• Remove the broccoli from the heat once it’s done cooking and let It cool slightly and then add to a large mixing bowl, add sun-tomatoes, drained pasta and also add the optional ingredients if using. Top with pesto and gently toss
• Serve immediately and enjoy. Store in an air tight container and keep in the fridge, use within 4 days.

Keyword broccoli, packed basil

Cooking Tips about lant-based Roasted Broccoli & Pasta Salad with Hemp Pesto

For roasting the broccoli, the key is achieving caramelization without burning. Preheat your oven to around 425°F (220°C), which is a sweet spot for roasting vegetables. Before roasting, toss the broccoli florets with olive oil, sea salt, and pepper, which not only seasons the vegetables but also helps prevent them from drying out. Spread them in a single layer on a baking sheet to ensure they roast evenly. You may also add other seasoning like garlic powder or smoked paprika for additional flavor. Roast until the edges are crispy and the stems are tender, which usually takes about 20-25 minutes.

While the broccoli is roasting, you can cook the pasta. Choosing whole grain pasta can add more fiber and nutrients to the dish. Make sure to cook the pasta al dente, following the package instructions because it will continue to absorb the dressing after it’s mixed, so overcooking it could make the salad mushy once assembled.

For the hemp pesto, blend together fresh basil leaves, garlic, lemon juice, hemp seeds, nutritional yeast (for a cheesy flavor without the dairy), salt, pepper, and olive oil. Hemp seeds are a great alternative to the pine nuts traditionally used in pesto, being a nutritious option rich in omega-3 fatty acids. When blending, start with less oil and add more as needed to reach the desired consistency. Taste the pesto and adjust the seasoning as preferred, bearing in mind that the flavor will mellow slightly when combined with the pasta and broccoli.

Combine the roasted broccoli, pasta, and hemp pesto while the pasta is still warm, as it helps to absorb the flavors more effectively. You can add more veggies like cherry tomatoes, olives, or arugula for extra color and texture. For a protein boost, consider adding chickpeas or white beans. The salad can be served warm, at room temperature, or chilled, making it versatile for various preferences or occasions.

Lastly, if you’re unable to find fresh basil or hemp seeds, consider using spinach, kale, or parsley for the greens, and walnuts, almonds, or sunflower seeds as an alternative to hemp in the pesto.

Serving suggestions about lant-based Roasted Broccoli & Pasta Salad with Hemp Pesto

• Temperature: Serve the salad slightly warm or at room temperature to ensure that the flavors are pronounced and the textures of the roasted broccoli and pasta are at their best.
• Accompaniments: Consider adding additional vegetables such as sun-dried tomatoes or artichoke hearts for added complexity and a Mediterranean flair. Chickpeas or white beans can also be integrated for extra protein.
• Garnishes: Garnish with toasted pine nuts or additional hemp seeds, and a sprinkle of nutritional yeast or vegan parmesan for a cheesy flavor without dairy.
• Dressing: A squeeze of fresh lemon juice over the top of the salad before serving can brighten the flavors and add a refreshing zing.
• Bread: Serve with a side of crusty bread or garlic toast to complement the robust flavors of the dish.
• Herbs: Fresh herbs such as parsley or basil leaves can be sprinkled on top just before serving to add a pop of color and a fresh taste.
• Variations: For those desiring a gluten-free option, choose gluten-free pasta or substitute with a grain like quinoa or farro.

Top 5 FAQs about Plant-based Roasted Broccoli & Pasta Salad with Hemp Pesto

• What are the nutritional benefits of Plant-based Roasted Broccoli & Pasta Salad with Hemp Pesto? The dish is rich in nutrients as it combines the dietary fiber and vitamins from broccoli, the energy-providing complex carbohydrates from pasta, and the healthy fats and complete protein profile from hemp seeds. Roasting broccoli enhances its taste and can make some nutrients more bioavailable. The dish is also likely high in antioxidants and can be a good source of plant-based iron, calcium, and other minerals.
• How can you make the Hemp Pesto for the salad? Hemp pesto can be made by blending hemp seeds together with fresh basil, garlic, nutritional yeast (for a cheesy flavor without dairy), and high-quality oil such as extra virgin olive oil. For added zest, lemon juice, salt, and pepper can be included. Adjusting the quantities of each ingredient can create a pesto consistency and flavor that suits personal preferences.
• What type of pasta works best for this dish? A short pasta variety tends to work best for pasta salads to ensure ease of eating and an even distribution of flavors. Choices like penne, rotini, or farfalle are common as they also hold onto the pesto well. Whole grain or legume-based pastas can add extra fiber and protein, augmenting the health value of the dish.
• Is this dish suitable for meal prep and how long does it last? This salad is excellent for meal prepping since it can be refrigerated and typically lasts for up to 5 days when stored in an airtight container. The flavors can also intensify over time, making it more delicious as it sits. However, the texture of the pasta may change, and so it’s best consumed within a few days for optimal quality.
• How can this recipe be altered for gluten sensitivities or allergies? For individuals with gluten sensitivities or celiac disease, the pasta can be substituted with gluten-free varieties made from rice, quinoa, or other gluten-free grains. When selecting the ingredients for the pesto, and any additional garnishes, it is critical to verify that they do not contain gluten or have been cross-contaminated.

The dish under discussion, Plant-based Roasted Broccoli & Pasta Salad with Hemp Pesto, brings together several elements that warrant examination for a comprehensive conclusion: health implications, possible environmental benefits, and gastronomic appeal.

Starting with a health analysis, roasted broccoli is a nutritious component of the dish, as it is high in fiber, vitamins C and K, and contains bioactive compounds that may have health benefits. Pasta, while its health implications can vary depending on the individual’s dietary needs and the type of pasta chosen (e.g., whole grain versus refined), is generally a good source of carbohydrates, which are the body’s primary energy source. The plant-based nature of the dish suggests it could be suitable for those adhering to vegan or vegetarian diets, and potentially beneficial for those looking to reduce their intake of animal products for health reasons.