A fresh and delicious pesto pasta with veggies that’s filling and incredibly flavourful. Fresh lemony basil pesto, roasted vegetables, and perfectly cooked ‘al dente’ pasta make the perfect combination.
Pasta is a dish that is incredibly comforting. This pesto veggie pasta is NO exception.
This dish is summery in nature with freshly roasted vegetables and a delicious dairy-free (and nut-free) homemade pesto.
It tastes great warm or cold, so enjoy it as a main course, or bring it to a pot-luck or BBQ.
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Ingredients + Substitutions
Here’s everything you’ll need for this delicious pesto pasta with veggies.
- Pasta: I went with rigatoni this time, but other varieties work too. Give it a try with fusilli, penne, shells, or gluten-free pasta if needed.
- Zucchini: Also known as summer squash. Choose one that is firm and dark green.
- Bell peppers: Use any colour you like. I like this one colourful and opted for one yellow and one red.
- Tomatoes: I’m using a variety pack of grape tomatoes. But you may go for grape or cherry tomatoes in whatever colour you find.
- Basil: Use fresh basil leaves, never dried for pesto sauce.
- Lemon: To add a slightly citrusy and fresh flavour to the pesto.
- Garlic: Fresh is best, do not use garlic powder when making fresh pesto.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Bring a large pot of generously salted water to a boil and cook the pasta according to package instructions for ‘al dente’. Drain it, return it to the pot, and set it aside.
Arrange the vegetables on a baking tray and roast them until golden brown. Set them aside.
Meanwhile, add all the pesto ingredients to a food processor to make the pesto. Set it aside.
Combine the pesto, roasted vegetables and cooked pasta.
Mix well and serve it with fresh basil, vegan parmesan cheese, red pepper flakes, and/or a drizzle of extra virgin olive oil. (Note that the oil will increase the calories and fat, so avoid it if you’re on a low-fat diet.)
Variations
This simple pesto pasta with veggies dish can be easily customized to your taste (or what you have on hand).
- Spicy: Add 1-2 jalapenos or other spicy pepper to the roasting pan to add some heat to the dish. Or add a pinch of cayenne pepper to your food processor and pulse with your pesto to spice it up.
- Veggies: Add more vegetables or switch them up for what you have on hand, and/or the season. Some options include:
- Roasted asparagus, onion, broccoli, or cauliflower florets.
- Steamed peas, corn, or green beans.
- Pasta: Try different varieties, like wheat, lentil pasta, chickpea pasta, brown rice pasta, or another type of noodle you enjoy.
- Protein: To amp up the protein, add some walnuts or pine nuts to the pesto, or toss in a can of chickpeas or lentils to the mix.
- For the pesto: Try our simple lemon basil pesto, or use store-bought to make it faster. You might also try using arugula or spinach instead of basil. Or try our pea pesto or lentil pesto.
Or, check out our other pesto recipes for even more variety.
Equipment
I use this Cuisinart food processor but you may also use a blender to make the pesto sauce. If you have both options available, I prefer a food processor bowl for the ease of transferring the ingredients.
Storage
Leftovers of your veggie pesto pasta will keep in the fridge for 3-4 days. Reheat them on the stovetop.
I don’t recommend freezing as it alters the texture, and gets very soft upon thawing.
Expert Tips
- Salt your cooking water. Make sure to add enough salt to your pot of water for the best texture and flavour. Here’s a handy guide to help you salt your water perfectly each time.
- Cook to ‘al dente’ texture. Do not overcook! Al dente means that the pasta is still firm once cooked, giving optimal texture in every bite. To ensure it does not overcook, start taste testing a few minutes before the package says it will be ready. It should be tender, but still firm.
More delicious vegan pasta recipes
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
For the pasta
- 1 zucchini quartered and thickly sliced
- 1 pint grape tomatoes
- 1 red pepper thickly diced
- 1 yellow pepper thickly diced
- ½ pound rigatoni or your choice
For the pesto
- 2 cups fresh basil leaves packed
- 3 cloves garlic peeled
- 2 tablespoons lemon juice approx. half a large lemon
- ¼ cup reserved pasta water
- salt + pepper to taste
For garnish/serving
- vegan parmesan cheese
- fresh basil
- red pepper flakes
Instructions
- Preheat your oven to 425℉/218℃ convection roast and line a large baking sheet with parchment paper.
- Arrange the chopped vegetables on your tray and roast them for 15 minutes, or until the edges are golden brown.
- Meanwhile, bring a large pot of generously salted water to a boil, and cook your pasta according to package directions for 'al dente' pasta. Drain it, (BUT RESERVE ¼-1/2 cup of the water) return it to the pot, and set it aside.
- Meanwhile, make the pesto. Add the basil, garlic, and lemon juice to your food processor and process until finely chopped. Then with the processor running, slowly add ¼ cup (or more if needed) of the reserved starchy water to reach your desired consistency. Taste for salt and pepper and adjust as needed.
- Add the pesto and the roasted veggies to the pot of drained pasta, mix well, and serve.
Notes
- Salt your cooking water. Make sure to add enough salt to your pot of water for the best texture and flavour. Here’s a handy guide to help you salt your water perfectly each time.
- Cook to ‘al dente’ texture. Do not overcook! Al dente means that the pasta is still firm once cooked, giving optimal texture in every bite. To ensure it does not overcook, start taste testing a few minutes before the package says it will be ready. It should be tender, but still firm.
Nutrition
FAQ
The sky’s the limit! Try broccoli, mushrooms, peas, spinach, tomatoes, arugula, asparagus, green beans, cauliflower, peppers, onions, carrots, and more. You can roast, steam, or grill your veggies.
There’s no need to heat pesto. Just add it to warm pasta and the pasta will heat the pesto for you. Overheating pesto will cause it to get very dark and taste less fresh.
Apoorva Uppala says
Everything is good but how do you season the veggies for roasting ? That’s not written anywhere and I’m confused
Rosa says
I didn’t add anything to the veggies. I found the flavour from the pesto to be enough for the dish. That said, feel free to sprinkle some salt and pepper if you prefer. 🙂
Linda says
I made it following the recipe and it was delicious! Easy and tasty. Thank you so much.
Rosa says
You’re welcome, Linda! Thrilled you enjoyed it.
Barbara says
Easy and delicious! Used some pesto stored in freezer. Grilled veggies and added onion. Used fusilli. Served along with a green salad and baguette. 4 hearty servings.
Rosa says
So glad you enjoyed it Barbara!