Nutrition Facts
2 servings
2
Recipe for Pasta Salad with Roasted Broccoli and Plant-Based Cheese
On the occasion of cheese day, a flavorful plant-based recipe is offered: pasta salad with roasted broccoli and cheese alternative.
Pasta
1 Broccoli
2 Olive oil
¼ Salt
¼ Pepper
2 Salt (for cooking pasta)
Pesto
240 Basil
4 cloves Garlic
2 Lemon juice and zest
¼ Salt
3 Olive oil
Presentation
50 Dried tomatoes, chopped
30 Pumpkin seeds
Pepper flakes or powder
Directions
1
Preheat the oven to 180°C.
2
On a baking sheet lined with parchment paper, place the broccoli pieces and drizzle with olive oil, add a bit of pepper and a pinch of salt. Bake in the oven for about 10 minutes.
3
Meanwhile, cook the pasta in boiling salted water according to the instructions. Drain and set aside.
4
For the pesto, add the garlic, lemon juice with zest, salt, and basil into a blender to mix all the ingredients well.
5
To finish, fill the fusilli with pesto, pieces of broccoli, sun-dried tomatoes, and our famous white block in pieces. Top with pumpkin seeds and chili flakes.
Ingredients
Pasta
1 Broccoli
2 Olive oil
¼ Salt
¼ Pepper
2 Salt (for cooking pasta)
Pesto
240 Basil
4 cloves Garlic
2 Lemon juice and zest
¼ Salt
3 Olive oil
Presentation
50 Dried tomatoes, chopped
30 Pumpkin seeds
Pepper flakes or powder
Directions
Directions
1
Preheat the oven to 180°C.
2
On a baking sheet lined with parchment paper, place the broccoli pieces and drizzle with olive oil, add a bit of pepper and a pinch of salt. Bake in the oven for about 10 minutes.
3
Meanwhile, cook the pasta in boiling salted water according to the instructions. Drain and set aside.
4
For the pesto, add the garlic, lemon juice with zest, salt, and basil into a blender to mix all the ingredients well.
5
To finish, fill the fusilli with pesto, pieces of broccoli, sun-dried tomatoes, and our famous white block in pieces. Top with pumpkin seeds and chili flakes.
Notes
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