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Recipe for Pasta Salad with Roasted Broccoli and Plant-Based Cheese

Yields2 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

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.

Nutrition Facts

0 servings

Serving size

2

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