Broccoli and Cauliflower Pesto Pasta


  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 2 tbsp olive oil
  • 2 garlic cloves
  • 1 cup sun-dried tomatoes
  • 6 tbsp traditional basil pesto
  • OR 6 tbsp sun-dried tomato pesto
  • 2 tsp oregano
  • salt
  • pepper
  • grated parmesan
  • pasta (as specified in your program)
  • OR zoodles (as specified in your program)


  • Prep Ingredients: Slice garlic cloves and chop sun-dried tomatoes.
  • Boil Broccoli and cauliflower in a large pot until they are soft to touch.
  • Use a skimmer to draw out cauliflower and broccoli florets from the water and briefly set aside (do not throw the water away! This will come in handy later when you're cooking your pasta)
  • In a sauce pan combine oil, garlic, oregano and a pinch of salt and pepper and allow to cook until garlic begins to brown.
  • In the meantime, cook pasta or zoodles in the same water you used previously.
  • Add broccoli and cauliflower to the saucepan. Using a hand masher, breakup the larger chunks until you have a chunky pesto like sauce.
  • Add sundried tomatoes and pasta/zoodles to the saucepan and combine well.
  • Serve immediately with a tbsp of traditional or sundried tomato pesto and grated Parmesan

Vegan adaptation: Use vegan pesto and remove the cheese altogether. You can now commonly find vegan pesto alternatives at your local supermarkets. You can also add nutritional yeast or vegan cheese for extra nutrients.