This veggie pesto pasta is loaded with fresh vegetables and tossed in a nutty, zesty pesto. Make my walnut pesto or use store bought pesto, both will work! On the table in 30 minutes, this is the perfect midweek meal.
This veggie pesto pasta recipe gets its intense, complex flavor from the combination of earthy walnuts, fresh basil, zesty lemon and creamy roasted veggies. It's one of those dishes that's truly more than the sum of it's parts.
Pesto is the perfect topping for pasta. While traditional pesto is made with pine nuts, you can make your own pesto with any nut. Walnuts are one of my favorite nuts to use. They have a deep meaty flavor that's much more robust and earthy than pine nuts. If you're looking for a nut free pesto recipe, be sure to check out my popular pesto with sunflower seeds.
Reasons You'll Love This Recipe
✅Veggie pesto pasta is a flexible dish. Clean out your fridge, and substitute whatever veggies you have on hand.
✅It's vegan and dairy free.
✅You can easily make this recipe gluten free by using a gluten free pasta.
✅It's family friendly - kids love this pasta recipe.
✅It's packed with fiber.
Ingredients
- Pasta: I used fusilli, but really any pasta will work in this recipe. If you want a gluten free dish, simply use your favorite gluten free pasta.
- Olive Oil: Because this is a simple dish that relies on the quality of the ingredients, I suggest using a quality extra virgin olive oil. It really will make a difference to the overall flavor.
- Zucchini: Fresh zucchini should be firm and free of any cuts and nicks.
- Walnuts: We'll be making a walnut pesto (if you choose to make your own pesto.) Walnuts have a rich, meaty taste that works perfectly with roasted veggies.
- Garlic: Garlic adds a distinct bite to a pasta dish that would otherwise be fairly mellow. You can adjust the quantity based on your preference for the flavor of garlic.
- Cherry Tomatoes: I love Sun Gold cherry tomatoes for their ultra sweet taste. Any cherry tomatoes will work, but try to use the best quality tomatoes you can find.
- Lemon: The combination of lemon zest and lemon juice really brightens up the walnut pesto. If you choose to use store bought pesto, add a squeeze of lemon to the finished dish.
- Basil: There's just nothing like the flavor of fresh basil. The cinnamon, floral flavor is what veggie pesto pasta is all about.
- Nutritional Yeast: Nutritional yeast is a great substitute for Parmesan cheese. It has a unique nutty flavor without adding any fat.
- Broccoli: Try to leave space between the veggies on your baking tray. Roasted broccoli is best when the edges crisp up a bit. If the veggies are too packed onto the tray the veggies will steam each other, and you'll lose that lovely crispy texture.
How To Make Veggie Pesto Pasta
- Preheat your oven to 400° F (200° C). Line a baking sheet with parchment paper.
- In a large bowl, toss your veggies with the olive oil and minced garlic. Season with salt and pepper.
- Spread your veggies evenly out over the baking tray and roast for 20 minutes, tuning once at the halfway point.
- If you'll be making my walnut pesto, place the walnuts in a dry skillet over medium heat. There is no need to add oil. Dry fry them around for 3-4 minutes. Be sure to keep a close on them as nuts can burn very quickly!
- While your veggies are roasting, make the pesto by blending the walnuts, basil, nutritional yeast, lemon juice and zest, and garlic in a food processor or blender. Pour the olive oil in and blend until smooth and creamy. Set aside.
- Boil your pasta according to the instructions on the packet. Drain, reserving ¼ cup of the cooking water.
- Transfer the pasta to a serving a bowl and mix in the pesto, reserved cooking liquid and roasted veggies. Garnish with vegan Parmesan if desired.
Did You Make This Recipe?
If so, I'd love to see it. Tag me on Instagram @thisdailydish. Or, leave me a comment below. It makes my day, and your feedback helps other readers!
Frequently Asked Questions
Roasted vegetables are the perfect addition to pesto pasta. My recipe calls for broccoli, tomatoes and zucchini for a fresh, summery flavor. You could also use roasted red peppers, eggplants, mushrooms or red onions.
Absolutely! There are no non-vegan ingredients in pesto.
Leftovers should be stored in an airtight container. They should stay fresh for up to three days.
Craving More Easy Vegan Recipes?
Cajun Coconut Milk Pasta Sauce
Creamy Paprika Pasta - Dairy Free
Spicy Miso Pasta With Fennel and Carrots
Recipe
Veggie Pesto Pasta
Ingredients
For The Pesto
- 2 cups basil fresh
- ½ cup walnuts toasted
- 2 garlic cloves grated or minced
- 1 tablespoon nutritional yeast or vegan Parmesan
- ½ lemon zest and juice
- ½ cup extra virgin olive oil
For The Veggie Pasta
- 8 ounces fusilli pasta
- 1 medium zucchini trimmed and chopped
- 1 cup cherry tomatoes left whole
- ½ head of broccoli trimmed and cut into florets
- 1 garlic clove minced
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400° F (200° C). Line a baking sheet with parchment paper.
- In a large bowl, toss the veggies with the olive oil and minced garlic. Season with salt and pepper.
- Spread the veggies evenly out over the baking tray and roast for 20 minutes, tuning once at the halfway point.
- Place the walnuts in a dry skillet over medium heat. There is no need to add oil. Dry fry them around for 3-4 minutes. Be sure to keep a close on them as nuts can burn very quickly!
- While the veggies are roasting, make the pesto by blending the walnuts, basil, nutritional yeast, lemon juice and zest, and garlic in a food processor or blender. Pour the olive oil in and blend until smooth and creamy. Set aside.
- Boil the pasta according to the instructions on the packet. Drain, reserving ½ cup of the cooking water.
- Transfer the pasta to a serving a bowl and mix in the pesto, reserved cooking liquid and roasted veggies. Garnish with vegan Parmesan if desired.
Notes
- Leftovers should be stored in an airtight container. They should stay fresh for up to three days.
- To make this recipe gluten free, simply use your favorite gluten free pasta.
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