Vegan Pesto Pasta with Broccoli and Sun-Dried Tomatoes

Ingredients

• 12 oz pasta
• 2 cups fresh basil leaves
• 1 cup pine nuts
• 3 cloves garlic
• 1 cup olive oil
• 2 cups broccoli florets
• 1 cup sun-dried tomatoes
• 1 cup nutritional yeast
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons lemon juice
• 1 cup water

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add 12 oz of pasta and cook according to package instructions until al dente, usually about 8-10 minutes.

2. 2

   While the pasta cooks, prepare the pesto. In a food processor, combine 2 cups of fresh basil leaves, 1 cup of pine nuts, 3 cloves of garlic, 1 cup of olive oil, 1 cup of nutritional yeast, 1 teaspoon of salt, and 1 teaspoon of black pepper.

3. 3

   Blend the ingredients until smooth, scraping down the sides as needed. If the pesto is too thick, add a bit of water (up to 1 cup) to reach your desired consistency.

4. 4

   In the last 3 minutes of the pasta cooking time, add 2 cups of broccoli florets to the pot. Drain the pasta and broccoli together, reserving 1/2 cup of the pasta cooking water.

5. 5

   In a large mixing bowl, combine the drained pasta and broccoli with the homemade pesto. Add in 1 cup of chopped sun-dried tomatoes and 2 tablespoons of lemon juice.

6. 6

   Toss everything together until well coated. If the pasta seems dry, add some reserved pasta water a little at a time until you reach your desired consistency.

7. 7

   Serve immediately, garnished with additional pine nuts and fresh basil if desired.