Weeknight Meals: Healthy Pesto Pasta Recipe

Healthy Pesto Pasta Recipe

By Alexis Wolfer

You get home from a long day and want to eat healthfully, but you’re just. so. tired.

And hungry.

The last thing you want to do is spend 45 minutes cooking a healthy dinner.

And if don’t have something healthy in your belly in under 20 minutes, well, you’re going to be wrist-deep in a jar of almond butter. (Just me?!)

On those days, this Healthy Pesto Pasta Recipe is my go to recipe.

It’s healthy, filling, warm, gluten-free, vegan, and DELICIOUS. Plus, it’s packed with fiber so you won’t wake up starving.

Better yet, it’s easy to keep these ingredients on hand so you always have access to this Healthy Pesto Pasta Recipe when you’re in a bind.

And on those nights when you’re up for a bit more cooking time? Serve this as a side dish instead!

Healthy Pesto Pasta Recipe

1 8-ounce box Ancient Harvest Gluten Free Quinoa Pasta
1-pound Organic Frozen Broccoli
2 Tbsp Olive Oil
1/4 cup Basiltops Vegan Hemp Seed Pesto (more, if desired)
Himalayan Pink Sea Salt, to taste
3 Tbsp toasted pine nuts, optional
2 Avocados, optional

Prepare the pasta according to package instructions. (Quinoa pasta tends to go from al dente to mush pretty quickly so make sure you’re testing regularly!)

At the same time, boil the frozen broccoli until hot.


If you’re adding the pine nuts, dry toast them on the stove top or under the boiler until fragrant.

Drain both the pasta and the broccoli and immediately toss together with the olive oil to prevent sticking.

Mix in the pesto, salt, and pine nuts, if desired.

Serve each portion with 1/2 an avocado, sliced, if desired.

The will keep well in your fridge, so even if I’m just making this for myself, I still often prepare the whole box of pasta and bag of broccoli. You can even scramble leftovers with eggs the next morning for one of my favorite “cook it once, eat it twice” meals!