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Arugula Pesto Pasta Bowl with Broccoli (Gluten Free + Vegan)

Dairy Free· Gluten Free· Savory Dishes· Vegan

6/15
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This Arugula Pesto Pasta Bowl with Broccoli is one of my favorite quick and easy go-to meals! It’s filling, nutritious, and simple to make in just 30 minutes. You’re going to want to put the homemade dairy-free arugula pesto on everything!

This Arugula Pesto Pasta Bowl with Broccoli is one of my favorite quick and easy go-to meals! It's filling, nutritious, and simple to make in just 30 minutes. You're going to want to put the homemade dairy-free arugula pesto on everything!

If you follow me on Instagram and watch my stories, I’ll bet that this meal looks pretty familiar to you. For good reason – I eat it on the regular. It’s definitely one of my favorite meals because I can simply not get enough of broccoli or pesto.

Not kidding when I say I eat roasted broccoli at least 3 times a week. I’ll usually roast 2 heads of broccoli in some avocado oil and spices, and it usually all ends up getting devoured before the night is over. I’m a broccoli fiend 😍

This Arugula Pesto Pasta Bowl with Broccoli is one of my favorite quick and easy go-to meals! It's filling, nutritious, and simple to make in just 30 minutes. You're going to want to put the homemade dairy-free arugula pesto on everything!

So, this past week, I shared a super similar version of this meal on my stories, as usual, and someone responded and asked where the recipe was on my site. This usually happens whenever I share this meal, and I always respond with “I keep forgetting to photograph it – it’s coming soon!”

THIS time though, I went to the store, made sure I had all the goodies I needed to make it again, and whipped it up the next morning so I could finally take some photos and share the recipe with you guys. And here it is! So now you guys can all make it too :)

This Arugula Pesto Pasta Bowl with Broccoli is one of my favorite quick and easy go-to meals! It's filling, nutritious, and simple to make in just 30 minutes. You're going to want to put the homemade dairy-free arugula pesto on everything!

This time, I made my own pesto out of arugula and basil. However, I usually just use whatever pesto I have on hand, whether that’s homemade, from the farmer’s market, or the vegan kale cashew pesto from Trader Joe’s. This is a meal about CONVENIENCE. Even if you’re making the pesto from scratch though, you can do it while the pasta boils and the broccoli roasts so it’s still so quick and easy.

For the pasta, I used my go-to: Banza! It’s made from chickpeas and so delicious – you can usually find it at Sprouts or Whole Foods. However, any pasta you prefer will do, gluten-free or not. Just depends on your dietary needs and preferences :)

This Arugula Pesto Pasta Bowl with Broccoli is one of my favorite quick and easy go-to meals! It's filling, nutritious, and simple to make in just 30 minutes. You're going to want to put the homemade dairy-free arugula pesto on everything!

The broccoli is roasted the way I always do and described above: a drizzle of avocado oil and some spices. This time I kept it simple with salt, pepper, and garlic powder.

Once your pasta is cooked and your broccoli is roasted, everything gets tossed together with some fresh arugula and you’re ready to eat! It’s seriously simple, full of nutrients (especially if you garnish with some hemp seeds and sprouts, which I like to do) and absolutely delicious. I hope you love it as much as I do! :)

This Arugula Pesto Pasta Bowl with Broccoli is one of my favorite quick and easy go-to meals! It's filling, nutritious, and simple to make in just 30 minutes. You're going to want to put the homemade dairy-free arugula pesto on everything!

This Arugula Pesto Pasta Bowl with Broccoli is one of my favorite quick and easy go-to meals! It's filling, nutritious, and simple to make in just 30 minutes. You're going to want to put the homemade dairy-free arugula pesto on everything!
5 from 1 vote
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Arugula Pesto Pasta Bowl with Broccoli

This Arugula Pesto Pasta Bowl with Broccoli is one of my favorite quick and easy go-to meals! It's filling, nutritious, and simple to make in just 30 minutes. You're going to want to put the homemade dairy-free arugula pesto on everything!
Course Main Course, Side Dish
Cuisine American, Italian
Keyword arugula, broccoli, lemon, pasta, pesto
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 546 kcal
Author Rachel

Ingredients

For the pesto

  • ½ cup raw pecans
  • 2 cups fresh basil leaves stems removed
  • 1 cup fresh arugula
  • 2 small garlic cloves
  • Zest & juice from 1-2 lemons depending on size/taste preferences
  • 2 tablespoon nutritional yeast
  • Salt & pepper to taste
  • ¼ cup extra virgin olive oil

For the roasted broccoli

  • 2 heads of broccoli cut off the stem and cut into small pieces
  • 2 tablespoons avocado oil
  • Salt pepper + garlic powder, to taste

For the pasta

  • 1 box gluten free pasta I used Banza rotini
  • 1 big handful of arugula about 1 to 1½ cups
  • Garnish: Hemp seeds, vegan parmesan, and sprouts

Instructions

  1. Preheat oven to 400ºF. Line a large baking sheet with parchment paper or foil (optional, for easy cleanup). Place the chopped broccoli on the baking sheet and drizzle with avocado oil. Sprinkle on your spices and use your hands to toss to combine, making sure all of the broccoli is lightly coated in spices and oil. Roast for about 20 minutes, or until lightly browned.
  2. Meanwhile, bring 6 cups of salted water to a boil in a large pot. Add the pasta and cook according to package directions. If you’re using Banza or another lentil/chickpea pasta, make sure to rinse in warm water when it’s done cooking and return to the empty pot.
  3. While the broccoli roasts and the pasta cooks, prepare the pesto. Combine all of the ingredients in a food processor or high-powered blender (I used my Vitamix). Pulse on low speed until the ingredients come together. Make sure to scrape down the sides if you’re using a food processor. If you’re using a blender, keep the motor on low and use a tamper/scrape down the sides to make sure your pesto doesn’t become too smooth and pureed. You want the ingredients broken up into little bits, but not completely smooth. Taste, and adjust salt, pepper, and lemon to taste. If you want it thinner, you can add more olive oil or switch to filtered water - I ended up adding about ¼ cup of water to get it to my desired consistency.
  4. Once everything is finished, add the broccoli and pesto to the pasta, along with a big handful of fresh arugula. Stir together over very low heat to warm everything up and help wilt the arugula. Once the arugula is wilted, you’re ready to serve.
  5. Add to bowls and garnish with hemp seeds, sprouts, and vegan parmesan cheese. Enjoy!
  6. Store any leftovers in an airtight container in the fridge for up to 3-4 days.

Recipe Notes

The nutritional info assumes you'll use all the pesto, but you might have a little leftover, like I did. You can save any leftovers in an airtight jar or container in the fridge!

Nutrition Facts
Arugula Pesto Pasta Bowl with Broccoli
Amount Per Serving
Calories 546 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 3g19%
Sodium 102mg4%
Potassium 1140mg33%
Carbohydrates 52g17%
Fiber 16g67%
Sugar 8g9%
Protein 24g48%
Vitamin A 2645IU53%
Vitamin C 274.6mg333%
Calcium 184mg18%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.
This Arugula Pesto Pasta Bowl with Broccoli is one of my favorite quick and easy go-to meals! It's filling, nutritious, and simple to make in just 30 minutes. You're going to want to put the homemade dairy-free arugula pesto on everything!

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Comments

  1. Brittany Audra @ Audra's Appetite says

    June 15, 2018 at 9:07 pm

    I have fresh basil and arugula in my garden now!! Can’t wait to make that pesto :)

    Reply
    • Rachel says

      June 17, 2018 at 9:24 am

      Amazing!! Hope you love it Brittany :)

      Reply
  2. joi says

    June 21, 2018 at 6:37 pm

    Hey Rachel,

    This looks so delicious and I totally recognize it from your stories! I love everything you’ve mentioned here and I’m a fellow Banza fan! Will be giving this a try very soon.

    Xo,
    joi

    ps. Check out my blog sometime! https://Joi-Knows-How.com

    Reply
    • Rachel says

      June 22, 2018 at 7:19 am

      Thanks so much for the love Joi!!

      Reply
  3. Victoria says

    June 28, 2018 at 11:19 pm

    It was delicious! Thanks for the recipe. My family LOVED it. :)

    Reply
    • Rachel says

      June 29, 2018 at 3:24 pm

      So happy to hear you guys enjoyed it!!! :)

      Reply
  4. Karina says

    April 4, 2019 at 2:19 pm

    HI! this looks so delicous, I’m excited to try it :)
    I was wondering if there was another nut I could Sub in for pecans that wouldn’t affect the flavor too much?

    Reply
    • Rachel says

      April 4, 2019 at 3:00 pm

      Hi Karina, pine nuts or almonds would be a great sub here! You could even use hemp seeds to keep it nut free.

      Reply
  5. Nancy says

    April 24, 2019 at 7:11 am

    5 stars
    Delicious !!! Thanks you very much

    Reply
    • Rachel says

      April 24, 2019 at 12:06 pm

      So glad you’re enjoying it, Nancy!!

      Reply

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Welcome to Bakerita! I’m Rachel, a baker and recipe developer with a passion for nut butters & creating easy, mouth-watering desserts and baked goods! I hope you find a recipe you love.
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