A Healthy and Gluten-free Vegetable Pasta

This is a simple vegetarian pasta dish yet incredibly satisfying. It is made with broccoli and potatoes in a homemade pesto-like sauce. The whole family will love it, and it doesn't take much time to pull together. Let's make it!

Broccoli is probably one of my favorite vegetables to combine with pasta. It is nourishing, nutritious, and pairs well with almost every pasta sauce. Another favorite I like to pair with noodles is potatoes. It is so satisfying, and just like the broccoli adds a beautiful contrast in texture. For this dish, I make a simple garlicky and herb-infused pesto sauce that will lightly coat everything for a simple yet lovely dinner.

A FEW NOTES ON HOW TO MAKE THIS VEGETABLE PASTA

• I prefer potatoes al dente when combined with pasta. So, I cook the vegetables together in one pot, and they have the perfect consistency after 8 minutes, depending on the size of the potatoes. But that is a personal preference. So feel free to make them softer (see recipe).
• Choose potatoes, though, that hold their shape and don't become too mushy. The Yukon Gold potato is perfect for this recipe.
• I often use thin long capellini noodles. It looks lovely served in contrast with the chunks of vegetables, and it also tastes better here, in my opinion. The shape of the pasta is as important as the sauce. I think it always adds to the overall flavor of the dish. But feel free to experiment with what you have in your pantry.
• A commercial pasta works just fine and makes it also an easy dinner to prepare. Due to allergies in my family, I have tried out many different gluten-free pasta brands, and I always come back to Jovial. The ingredients are simple, and the texture of the noodles do not become gooey after cooking.
• The key to keeping these noodles from sticking is to gently separate them with a fork during the first few minutes of cooking and not to overboil them. Jovial noodles are cooked in 7 minutes—around the same time, the vegetables are ready.
• The amount of pesto sauce in this recipe is just right, adding only a light coating and does not overpower the taste of the vegetables. I love the pesto with a little bit of texture in it, so I don't blend it too long.
• If you can, choose a good Parmesan cheese. It does add to the quality of the pesto.

Enjoy this comforting dish!!

MORE PASTA OR POTATO DISHES YOU MIGHT LIKE

• A SWEET AND SPICY RED PASTA SAUCE WITH CREAMY CANNELLINI BEANS
• OVEN-BAKED POTATOES WITH JAMAICAN CURRY AND CARAWAY FRUITS
• ONE HEARTY VEGETABLE STEW RECIPE (VEGAN, GF)
• SWEET POTATOES AND SPICY CHORIZO STEW

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Yield: 4 Servings

A HEALTHY AND GLUTEN-FREE VEGETABLE PASTA

A delicious and satisfying vegetarian pasta dish with broccoli, potatoes, and a homemade pesto sauce!

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Ingredients

TO MAKE THE PESTO

• ½ cup fresh whole basil leaves
• ½ cup fresh Rosemary leaves (thicker leave stems removed)
• 2 cloves garlic
• ½ cup extra virgin olive oil
• ½ cup grated parmesan cheese
• 1 pinch salt
• 1 pinch pepper

TO MAKE THE PASTA DISH

• 12 ounces or 340 grams gluten-free capellini pasta (I prefer Jovial)
• 12 ounces or 325 grams broccoli, large florets separated
• 3 or 4 medium-sized Yukon Gold potatoes, peeled and quartered
• Salt
• Extra Parmesan cheese to serve

Instructions

MAKE PESTO

1. Place all the ingredients in an upright blender. Pulse until you receive a coarsely chopped green paste. Taste and add more salt if needed; set aside.

MAKE PASTA DISH

1. Place all vegetables in a large pot and cover with water. Let come to a boil on high heat. Immediately after that, fill another large pot with 3 quarts of water and bring to a rolling boil (to cook the capellini pasta). Add salt to taste.
2. When the water with the vegetables starts boiling, reduce the heat to medium-low and bring it back to a gentle simmer. Cook for a full 8 minutes. I prefer the potatoes al dente, but if you prefer them softer, remove the broccoli first with a slotted spoon. Cook the potatoes longer until you have the desired consistency (no longer than 15 minutes). Drain the vegetables when ready and place them into a large serving bowl. Cut the vegetables into smaller pieces and season with salt.
3. When the pasta water is boiling, add in the noodles. Cook for 7 minutes or until al dente. Separate pasta noodles gently with a fork regularly, especially in the beginning, to avoid them from sticking together. Pasta will be ready around the same time as the vegetables. Drain the pasta and immediately add to the serving bowl while still hot.
4. Stir in the reserved pesto and equally, coat the capellini pasta and vegetables. If preferred, sprinkle on top some Parmesan cheese before serving or offer additional Parmesan cheese at the table.

Notes

Prefer more pesto sauce? Double the ingredients or add in less pasta (about 8 to 12 ounces/250 to 300 grams).