Broccoli and Cauliflower Pesto Pasta


  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 2 tbsp olive oil
  • 2 cloves of garlic, sliced
  • 1 cup sundried tomatoes, chopped
  • 6 tbsp traditional basil pesto OR sundried tomato pesto
  • 2 tsp oregano
  • salt and pepper to taste
  • Grated parmesan to serve
  • Pasta or zoodles (as specified in your program)


  • 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.