Pesto Pasta with sweet potato & broccoli

At Wild Food Journey, we believe in celebrating the beauty of simple yet delicious dishes that bring joy to the table. Our latest creation, Pesto Pasta with Roasted Sweet Potato and Broccoli.

This flavorful pasta dish is a celebration of fresh flavors and nourishing ingredients. Tender pasta tossed with homemade basil pesto, roasted sweet potato cubes, and crispy broccoli florets—it’s a symphony of textures and tastes that will leave your taste buds singing.

What sets this dish apart is the homemade pesto, bursting with the vibrant flavors of fresh basil, garlic, and Parmesan cheese. Each bite is a burst of herbal goodness, perfectly complemented by the sweetness of the roasted sweet potato and the earthy crunch of hemp seeds.

But the beauty of this recipe lies not just in its taste, but also in its simplicity. With just a handful of ingredients and a few easy steps, you can create a gourmet meal that’s sure to impress family and friends.

Whether you’re looking for a quick weeknight dinner or a satisfying meal to share with loved ones, our Pesto Pasta with Roasted Sweet Potato and Broccoli is the perfect choice. It’s comfort food at its finest—wholesome, flavorful, and oh-so-satisfying.

This Pesto Pasta with Roasted Sweet Potato and Broccoli is not only delicious but also packed with nutrients. Sweet potatoes are rich in vitamins and fiber, while broccoli is loaded with antioxidants and vitamins. Combined with the homemade basil pesto, this dish is a wholesome and nutritious meal option.

So why wait? Gather your ingredients, preheat your oven, and let the aroma of roasted vegetables and homemade pesto fill your kitchen. With Wild Food Journey as your guide, every meal is an adventure waiting to be savored.

Feel free to customize this recipe to suit your taste preferences or dietary needs. You can use whole wheat or gluten-free pasta for a healthier option or swap the sweet potato for butternut squash or pumpkin. Additionally, you can add protein such as grilled chicken or chickpeas for an extra nutritional boost.

This dish is perfect for meal prep or make-ahead dinners. You can roast the sweet potato and broccoli ahead of time and store them in the refrigerator until ready to use. The homemade pesto can also be made in advance and kept in an airtight container in the fridge for up to a week.

Leftovers of this Pesto Pasta with Roasted Sweet Potato and Broccoli make a delicious next-day lunch. Simply store any remaining pasta in an airtight container in the refrigerator and reheat gently in the microwave or on the stovetop. The flavors will meld even further, making for an even more delicious meal.

While the recipe suggests topping the pasta with hemp seeds and grated Parmesan cheese, feel free to get creative with your garnishes. Fresh basil leaves, a drizzle of balsamic glaze, or a sprinkle of red pepper flakes can add extra flavor and visual appeal to the dish.

Pesto Pasta with sweet potato & broccoli

Recipe by wildfoodjourneyCourse: Dinner, Pasta, Vegetarian

Servings

4

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

300-400

kcal

Ingredients

• FOR THE PESTO

• 2 cups fresh basil leaves

• 1/3 cup pine nuts or walnuts

• 2 garlic cloves, peeled

• 1/2 cup parmesan cheese

• 1/2 cup extra virgin olive oil

• FOR THE PASTA

• 225g pasta of your choice

• 1 medium sweet potato, peeled and diced into small cubes

• 1 cup broccoli florets

• 2 tablespoons hemp seeds (optional)

• additional grated cheese for topping

• salt and pepper to taste

Directions

• Preheat your oven to 400°F (200°C).
  In a food processor, combine the basil leaves, pine nuts or walnuts, garlic, and grated Parmesan cheese. Pulse until the ingredients are finely chopped. With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
  Season with salt and pepper to taste. Set aside.
• 
  Place the diced sweet potato on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
• Roast the sweet potato in the preheated oven for 20-25 minutes, or until tender and golden brown.
• In the last 10 minutes of roasting the sweet potato, add the broccoli florets to the baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast together with the sweet potato until the broccoli is tender and slightly crispy around the edges.
• Meanwhile, cook the pasta according to the package instructions until al dente. Drain and set aside, reserving some pasta water.
• In a large mixing bowl, combine the cooked pasta, roasted sweet potato, and broccoli.
  Add the prepared pesto to the bowl and toss until everything is evenly coated, adding a splash of reserved pasta water if needed to loosen the sauce.
• Transfer the pesto pasta mixture to serving plates or bowls.
  Sprinkle hemp seeds and additional grated Parmesan cheese on top for extra flavor and texture.
  Serve immediately and enjoy your Pesto Pasta with Roasted Sweet Potato and Broccoli