Broccoli Pesto Pasta 

9 ingredients 20 minutes 2 servings 


1 1/2 cups Brown Rice Fusilli (uncooked)

1/2 cup Basil Leaves

2 1/4 tsps Pine Nuts

1 1/2 tbsps Extra Virgin Olive Oil (divided)

1/4 tsp Sea Salt (divided, to taste)

2 tbsps Nutritional Yeast (plus more for garnish)

1 tbsp Water

1 3/4 cups Broccoli (chopped into florets)

1/2 Red Bell Pepper (medium, sliced) 


  1. Cook the brown rice fusilli according to the directions on the package. Drain and rinse
  2. with cold water until completely cooled.
  3. Meanwhile, add the basil, pine nuts, 2/3 of the oil, and half the salt in a food processor. Blend until smooth, then stir in the nutritional yeast and water until your desired consistency is reached.
  4. In a skillet, heat the remaining 1/3 of the oil over medium-high heat. Cook the broccoli and bell pepper until tender, about five to eight minutes.
  5. Add the pasta and pesto to the skillet and stir until well combined. Divide into bowls, garnish with more nutritional yeast (optional) and enjoy! 

Notes Leftovers

Refrigerate in an airtight container for up to four days.

Serving Size

One serving equals approximately 2 1/2 cups.


Use sunflower seeds instead of pine nuts.

More Flavor

Add garlic and toast the pine nuts.

Additional Toppings

Add red pepper flakes, lemon juice, black pepper, or chopped parsley.