Ingredients
Scale
- 8 ounces spaghetti
- 2 cups broccoli florets
- 3 tablespoons extra virgin olive oil, divided
- 1/2 teaspoon sea salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup hemp seeds
- 1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Begin by heating your oven to 425°F (220°C).
- In a mixing bowl, combine the broccoli florets with 1 tablespoon of olive oil, 1/4 teaspoon of sea salt, and black pepper. Arrange the florets on a baking sheet in a single layer to ensure even roasting.
- Roast the broccoli in the oven for about 15-20 minutes, turning once halfway through, until it is beautifully charred and tender.
- While the broccoli is roasting, bring a large pot of salted water to a boil and cook the spaghetti according to the package directions until it reaches al dente. Before draining, set aside 1/2 cup of the pasta cooking water.
- In a food processor, add the charred broccoli, hemp seeds, Parmesan cheese, garlic, lemon juice, and the remaining 2 tablespoons of olive oil. Blend until the mixture is creamy and smooth, adjusting the consistency with the reserved pasta water as necessary.
- In a large mixing bowl, combine the drained spaghetti with the vibrant hemp seed pesto, tossing thoroughly to ensure every strand is coated. If you like a bit of heat, sprinkle in the red pepper flakes.
- Serve the pasta warm, garnished with additional Parmesan cheese and a drizzle of olive oil for an extra touch of flavor.
Notes
- For a plant-based alternative, simply replace the Parmesan with nutritional yeast.
- Enhance the dish by adding halved cherry tomatoes or fresh spinach to the pasta before mixing in the pesto for added color and nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Roasting and Blending
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 5mg