Vegan Pesto Pasta With Charred Broccoli & Roasted Cherry Tomatoes

Step 1

Add basil, spinach, sunflower seeds, pecans, garlic, salt, nutritional yeast, lemon zest to a food processor. Process until a coarse mixture. Add oil and a tbsp or so water. and process again. Add more water if needed to make a homogeneous mixture.

Step 2

Cook the pasta according to instructions on the package. Drain and Mix the pesto with the pasta.

Step 3

Grease a large baking dish. Slice the cherry tomatoes and place in the dish. Sprinkle some salt.

Step 4

Add broccoli to a bowl. Drizzle oil and lemon over the broccoli. Cover and shake to coat. Add the garlic, pepper flakes, salt, shake again and spread in the baking dish which has the cherry tomatoes.

Step 5

Bake at 410 degrees F (210 C) for 18 to 22 minutes. then broil for a min. Add the roasted broccoli and tomatoes to the pesto pasta and serve. Garnish with black pepper, vegan parm (optional).