Broccoli Tahini Pesto Pasta
 
 
Creamy and gorgeously green broccoli tahini pesto pasta - easy to make and packs a great protein punch that will keep you full and energized throughout the day.
Yield: 4 servings
Ingredients
  • 1 head broccoli
  • fine sea salt
  • 16 oz tortellini
  • 1 cup (20 g) packed fresh basil leaves
  • ¼ cup (70 g) tahini
  • ¼ cup parmesan cheese OR 3 tbsp nutritional yeast
  • 2 tbsp fresh lemon juice
  • 2 tbsp water
  • 1 garlic clove, coarsely chopped
  • freshly ground black pepper, to taste
  • red pepper flakes, to taste
Instructions
  1. Trim the broccoli, removing the toughest parts of the stems. Chop the florets and the remaining stems into 1-inch pieces. There should be about 12 oz (340 g) of broccoli.
  2. Bring a large pot of water to a boil. Add the broccoli and boil until tender, about 5-6 minutes. Scoop out the broccoli with a spider strainer and place into a bowl to cool slightly.
  3. Add more water to the pot, if necessary, and return to a boil. Season with salt and then add the tortellini, cooking according to package directions, reserving ½ cup of the cooking water.
  4. Meanwhile, transfer 1.5 cups (115 g) of the cooked broccoli to a high-powered blender or food processor. Add the basil, tahini, parmesan cheese or nutritional yeast, lemon juice, water, garlic, and ½ tsp salt to the blender. Process until smooth. Season to taste with salt and black pepper.
  5. Drain the pasta and then return to the pot along with the pesto and remaining cooked broccoli. Toss to combine, adding pasta water if necessary to loosen the sauce. Season to taste with salt and black pepper. Serve with a sprinkle of red pepper flakes or extra parmesan cheese as desired.
Notes
Recipe adapted slightly from The Vegan Week
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2023/04/broccoli-tahini-pesto-pasta.html