with Roasted Broccoli & Basil Pesto
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- 6 oz fettuccine
- 6 oz broccoli florets, chopped into bite-size pieces
- ¼ cup panko breadcrumbs
- 1 onion, peeled and diced
- 4 garlic cloves, peeled and minced
- 14 oz crushed tomatoes
- 1 tsp Italian seasoning blend
- ½ tsp red chile flakes
- 2 tbsp vegan basil pesto
- 2 tbsp vegan parmesan
- 1 tbsp + 2 tsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition
Preheat the oven to 425°F. Bring a large pot of salted water to a boil. Add fettuccine to the boiling water and cook until al dente, 10 to 12 minutes. Drain pasta and return to the pot, off heat.
Add chopped broccoli florets, 1 tsp olive oil, and a pinch of salt and pepper to a baking sheet, and toss. Roast until browned and crisp in places, 10 to 12 minutes. (4-serving meal: use 2 tsp olive oil)
Heat a medium saucepan over medium heat. Add panko breadcrumbs, 2 tsp olive oil, and ¼ tsp salt, and stir frequently until breadcrumbs are golden brown, 2 to 4 minutes. Transfer toasted breadcrumbs to a small bowl. (4-serving meal: use 4 tsp olive oil, ½ tsp salt) TIP: We will use this saucepan again in the next step.
Return the medium saucepan to medium-high heat with 2 tsp olive oil. Once hot, add onion, garlic, and a pinch of salt and pepper. Cook until onion is softened, 3 to 5 minutes. Add crushed tomatoes, Italian seasoning blend, ¼ tsp red chile flakes, and ½ tsp salt. Cook the arrabbiata sauce until it begins to simmer, 3 to 5 minutes. (4-serving meal: use 4 tsp olive oil, ½ tsp red chile flakes, 1 tsp salt) TIP: If you’re sensitive to spice, add less of the red chile flakes.
Add arrabbiata sauce to the pot with the fettuccine, and stir. Divide the fettuccine arrabiata between large bowls, ladling any remaining arrabbiata sauce over the pasta. Serve with roasted broccoli and top with toasted panko breadcrumbs, basil pesto, and parmesan. Dig in!