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20 minute Vegan Broccoli Lemon Pesto Pasta

Wholesome, fresh, and quick to make delicious chunky pesto pasta. This weeknight dinner recipe is ready in 20 minutes and so satisfying. It doesn’t require much prepping or cleaning afterward and it tastes so good. Try it for yourself and let me know if it’s gonna be added to your weekly rotation 👌🏻

🍽 Serves 4

🕘 20 minutes


  • 1 ½ cups of broccoli florets (1 small-medium broccoli)

  • ½ cup sunflower seeds

  • A small handful of roughly chopped parsley

  • 1 Tbsp nutritional yeast

  • 1 Tbsp balsamic vinegar

  • Zest and juice from 1 lemon

  • 1 clove of garlic, roughly chopped

  • 1/3 cup of hemp oil /extra virgin olive oil

  • 1 tsp salt

  • 400g Rigatoni pasta/ Penne pasta


  • 250g of cherry tomatoes

  • Lemon zest

  • Chopped parsley

  • Cracked pepper


  1. Wash and blanch the broccoli for 2 minutes.

  2. Dry roast sunflower seeds. Remove from the pan and set aside to cool.

  3. Remove blanched broccoli from the water and place it in ice-cold water to stop the cooking process.

  4. Cook the pasta in the same water.

  5. In the meantime, prepare the pesto: in a food processor, place broccoli, parsley, roasted sunflower seeds, nutritional yeast, balsamic vinegar, lemon zest, lemon juice, garlic clove, hemp oil, and salt. Process until you reach your desired texture, I like to leave it quite chunky.

  6. Drain the pasta (don’t rinse it) and incorporate pesto.

  7. Serve immediately topped with a few halved cherry tomatoes, more lemon zest, parsley, and cracked pepper.

  8. Enjoy! 💚

Notes: If using store-bought lemons, make sure to wash and brush them before zesting.


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