Pasta with Broccoli Pesto

Another of my Meatless Monday offerings. This dish is very easy and quick to make particularly with a food processor. The very short cooking time for the broccoli and the chopped parsley keeps it tasting fresh while the walnuts add texture. With a bit of organisation it can be ready to eat in the time it takes to cook the pasta. It can be easily adapted to include traditional Parmesan or some meat for non vegans.

 This version is vegan, 

This has vegan Parmesan added, if not for vegans you could use traditional Parmesan. If you are not concerned with keeping it vegan or vegetarian add some crispy bacon, prosciutto or chorizo.

This is what the broccoli looks like when finely chopped and added to the onion.

Add pasta

And remaining ingredients and a little of the pasta cooking water if necessary.

Pasta with Broccoli Pesto

Ingredients

Pasta approx 250 g or enough for four

1 large head of broccoli, washed and finely chopped in food processor

1/2 cup olive oil

1 onion finely diced

2 cloves garlic, crushed

1 cup chopped fresh parsley

1/2 cup finely chopped walnuts or more if desired.

A generous pinch of chilli flakes

2 tablespoons of nutritional yeast

1 teaspoon of salt or more to taste

1 teaspoon of freshly ground black pepper or more to taste

 Optional

1/2 cup grated parmesan or vegan parmesan

extra parmesan to serve

Method

Put a large pot of water on to boil and add salt. Cook spaghetti until al dente. Use time guide on packet.

Put a little oil in a pan, add onion and allow the onions to soften slightly but not colour. Add garlic and broccoli and cook for a minute or two.

 Add cooked pasta, and toss to coat the spaghetti, add a little of the cooking water if the sauce is too dry.

Add remaining ingredients and mix well. Check flavour, it may need a little more salt. If using parmesan add to the mixture

Serve with additional vegan parmesan / parmesan cheese.