In honor of Pride Month, I am continuing to show my allyship through different colored pasta. This week is is the final week with green represented by my Roasted Broccoli Pasta. 

Again, I know that this does not help end discrimination, but I want to show allyship in the best way I know. 

This pasta only has a few ingredients - broccoli, spices, pesto, and pasta. Instead of making my own pesto, I used Trader Joe's Vegan Pesto. It is definitely my favorite vegan pesto that I've found in stores. I also used Banza Pasta for extra protein and because I love chickpeas, but any 4 serving box will work. Then I Roasted Broccoli by baking the broccoli for about 40 minutes while coated in hot sauce, olive oil, and salt and pepper. The hot sauce adds a nice heat which I enjoy. I've actually been making roasted broccoli almost once a week for the past few weeks because I've been craving it. 

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Roasted Broccoli Pasta

Yield: 3 servings

Prep time: 5 minutes

Total time: 50  minutes

Ingredients

Broccoli | 1 head

Olive Oil | 1 tbsp

Hot Sauce | 1 tbsp

Salt and Pepper | to taste

Banza Pasta | 1 box

Vegan Pesto | for serving

Directions

1. Preheat oven to 400.

2. Cut broccoli into even sized florets and coat with oil, hot sauce, and salt and pepper. 

3. Place coated broccoli onto a parchment paper sheet and bake for 30-40 minutes until blackening. 

4. Cook pasta noodles according to directions. 

5. Top pasta noodles with pesto and broccoli. 

6. Enjoy!

Nutrition Facts

Per serving:

Calories: 460 | Fat: 23 g | Saturated Fat: 3 g | Cholesterol: 0 mg | Sodium: 352 mg | Total Carbs: 53 g | Dietary Fiber: 14 g | Sugars: 8 g | Protein: 23 g