Orecchietta with Walnut Pesto and Roasted Broccoli

This is can be made in 15 minutes easily, and if you have a good stocked store cupboard and keep essentials like lemons and garlic, you may only need to buy basil and broccoli. Any shape pasta will here but a like Orecchiette.

15 minutes



500g Orecchiette or any shape you like.

400g tender stem broccoli


2 100g bunches of fresh basil leaves removed

Juice 1 lemon

2 large garlic cloves

3 tbsp. walnuts plus extra to finish

2 tbsp. nutritional yeast

Sat and pepper

2 tbsp. olive oil

2 tbsp. water to loosen

Vegan parmesan to serve


  1. Pre heat the oven to 180°c.
  2. Put a large pan of water on to boil and add 1 tbsp. salt.
  3. Chop the broccoli into 2 inch pieces, I usually chop the stalks but leave the heads intact, place on a lined baking tray, drizzle with a little olive oil, and sprinkle with sea salt. Place in the hot oven.
  4. Add your pasta to the boiling water and give it a quick stir, cook following the packets instructions, for al dente. Usually between 8-10 minutes depending on which shape you went for.
  5. In a food processor or high speed blender add all the ingredients for the pesto except the water, blitz or pulse until you have the desired consistence, you don’t want a puree so don’t overdo it, add some water to loosen if needs be. Remove and set aside.
  6. When your pasta is ready drain and stir through the pesto.
  7. Remove the broccoli from the oven and add to pasta and give it another quick stir.
  8. Serve with extra roughly chopped walnuts and Vegan parmesan.

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