Pesto and pasta is like the Romeo and Juliet of dinner foods.
Since I could remember, I loved this combo. First off, pesto is great with anything, but with pasta, it’s on a whole other level. When I was younger, my favorite meal that my mom made me was spaghetti with pesto, butter, parmesan cheese, and get ready for this… five (yes, exactly five) dino chicken nuggets chopped up and mixed in. Oh man, I could eat sixteen bowls of this and still want more- I. Was. Obsessed.
Oh man, if we’re being honest and we took out the dino chicken nuggets, I’d probably still be obsessed. Maybe that’ll be my next recipe 😉
I used to hate broccoli in all forms- steamed, raw, roasted, sautéed- you name it, I hated it. Truth me told, I hated all vegetables until the age of thirteen, but that’s besides the point. I thought I could never like something that looked like a tree, bur now look at me! I know the idea of pasta with roasted broccoli sounds strange, and when I saw my dad eat this years ago I thought the same thing, but trust me- it’s a winner.
How did I get the inspiration for this recipe? It goes back to a thought I had while getting through morning cardio three weeks ago. See, when I do my cardio, I tend to hit a point of “okay, so what do I want for breakfast today?” where I start to think of recipes and meal ideas. I had a realization that I hadn’t had pasta in weeks, and I knew that needed to change. However, you can’t really cook fresh pasta while tackling the dreadmill, so it would have to wait. Once I found time to try out this recipe after weeks of quick meals, I knew what needed to be done.
Chickpea’s have been all the rage as of late, and that trend has come to pasta with Banza chickpea pasta. Banza chickpea pasta is a high protein, high fiber, and all around delicious pasta. It packs 25 grams of protein per 2 oz cooked noodles, as well as 13 g of soluble fiber. Aka, it not only tastes exactly like normal pasta, but also provides a butt load of nutritional benefits. Oh, what I would give to have endless supplies of this recipe.
As we all know, I’m a big fan of healthy fats, so how could I not add some into this recipe? I used my homemade pesto recipe, which is coming soon, but honestly- any pesto will do. Since my homemade pesto happens to be sundried tomato flavored, your dish may taste a bit differently depending on what type you use. However, I kid you not when I say that there isn’t a pesto that DOESN’T taste good in this meal. Maybe it’s the blend of it with the coconut oil from the veggies, or the over all combo of pasta and pesto, but every flavor I’ve tried works out perfectly. I cannot wait for you guys to try this!
- 1 box EatBanza, cooked (or 8 oz cooked pasta of choice)
- ¼ cup pesto of choice
- ¼ cup nutritional yeast*
- 1 large head broccoli, chopped
- 1 bell pepper, chopped
- 1 tbsp coconut oil, melted
- 1 tsp dried parsley
- 1 tsp garlic powder
- ½ tsp sea salt
- ½ tsp black pepper
- FOR THE VEGETABLES
- 1.) Pre-heat your oven to 450 degrees F.
- 2.) In a bowl, mix your chopped broccoli and bell pepper, melted coconut oil, dried parsley, sea salt, garlic powder, and black pepper. Mix everything together well and line on a baking sheet. Once the oven is ready, stick in the pre-heated oven for 20-25 minutes, checking every five minutes to make sure they have not over cooked.
- 3.) Once done, pour into a bowl and serve with the pasta.
- FOR THE PASTA
- 1.) Cook your pasta according to the package directions.
- 2.) Once done, drain the water out and mix with the ¼ cup pesto + ¼ cup nutritional yeast. Add in any extra seasonings and add ins if you'd like.
- 3.) Combine the vegetables with the pasta and enjoy! I served mine over a bed of spinach for some extra nutrients and greens, but it's up to you.
Now this, this is a dinner fit for a kind 😉
What’s your favorite childhood meal memory?
*NOTE*- I’m lucky enough to have worked with Banza on this post, and truly love all their products. All opinions are my own and I stand by everything I’ve said.
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