Simple Vegan Pesto Pasta in 20 Minutes

Instructions:

1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions.
2. During the last 3 minutes of boiling, drop the broccoli florets directly into the pasta water to blanch them.
3. Reserve 1/2 cup (120ml) of the starchy pasta water before draining the pasta and broccoli.
4. In a food processor, pulse the toasted nuts and garlic until they form a coarse meal.
5. Add the basil, nutritional yeast, lemon juice, salt, and pepper to the processor.
6. While the motor is running on low, slowly drizzle in the 1/2 cup of olive oil until the mixture transforms into a smooth emulsion.
7. Heat 1 tbsp of olive oil in a skillet over medium heat and quickly sear the cherry tomatoes until the skins just begin to blister.
8. Toss in the drained pasta and broccoli, then fold in the vegan pesto.
9. Slowly pour in the reserved pasta water, stirring constantly until the sauce is velvety and coats the pasta.