Broccoli Pesto and Sundried Tomato Pasta

October 1, 2014
Vetta, pasta, high-fibre, quick and easy dinner recipes

Serves 4

Cooking Time 15 min


400g Vetta Smart High Fibre Corkscrew Pasta

1 tbsp extra virgin olive oil

2 cloves garlic, crushed

200g broccoli (approx. 1 head), roughly chopped

½ cup chicken stock

1 cup basil leaves, plus extra leaves to garnish

1 cup spinach leaves

½ cup low fat grated parmesan, plus extra to serve

1 tbsp extra virgin olive oil

½ cup sundried tomatoes, chopped

1/3 cup raw, toasted cashew nuts

Zest of one lemon


  1. Cook pasta according to packet direction in a large pan of salted, boiling water.
  2. Meanwhile, heat oil in a small saucepan on medium heat. Cook garlic for 1 minute, add broccoli and stock and simmer for 3-4 minutes, or until just tender. Drain, reserving the stock and set aside.
  3. Drain pasta and reserve 1/3 cup cooking liquid.
  4. Place broccoli, reserved stock, basil, cashew nuts, spinach and parmesan in a food processor. Process until finely chopped. Season to taste. Add oil, cooking liquid and process until smooth.
  5. Return pasta to the pan and stir through the processed ingredients and sundried tomatoes. Serve garnished with lemon zest.

Want More?

Have our best reads delivered straight to your inbox every week by subscribing to our newsletter.



You Said