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Orecchiette with Pumpkin Seed Pesto and Tenderstem Broccoli

Serves: 2

Ready in: 15 to 30 mins

Vegan Friendly

This fresh, vibrant and delicious Italian-inspired pasta dish is both comforting and hearty. It’s ideal for al fresco dinners, entertaining, picnics or even as a packed lunch! This recipe was developed by food influencer, Happy Skin Kitchen.

Orecchiette with Pumpkin Seed Pesto and Tenderstem Broccoli Recipe: Veggie


25g pumpkin seeds
1 large handful of basil leaves
2 tbsp nutritional yeast
freshly squeezed juice of 1 lemon
1-2 cloves garlic
a pinch of salt
3-4 tbsp extra virgin olive oil

For the pasta:

2 tbsp extra virgin olive oil
1 courgette, cut into thick slices
200g Tenderstem broccoli
250g dried orecchiette pasta
a sprinkle of chilli flakes (optional)


  • Start by making the pesto: simply place all of the pesto ingredients into a food processor, and blitz for a couple of minutes, until you have a smooth mixture. Add a splash of water if required to loosen the pesto. Set to one side.
  • Grill the courgette slices in a griddle pan, cooking on each side for 1-2 minutes. In a separate pan, add a tablespoon of olive oil and once hot, add in the Tenderstem broccoli. Sprinkle with a pinch of salt, put the lid on, and cook for about five minutes.
  • Meanwhile, cook the pasta according to the packet instructions.
  • Once the pasta is cooked, drain it and mix it straight away with the pesto. Add the grilled courgette and broccoli, then mix everything together. Serve with a drizzle of extra virgin olive and a sprinkle of chilli flakes.
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