This pesto veggie pasta dish 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.
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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
💚Pesto veggie 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
- Step 1: Preheat Your Oven
- Preheat your oven to 400° F (200° C). Line a baking sheet with parchment paper.
- Step 2: Toss Veggies In Olive Oil
- In a large bowl, toss your veggies with the olive oil and minced garlic. Season with salt and pepper.
- Step 3: Roast Your Veggies
- Spread your veggies evenly out over the baking tray and roast for 20 minutes, tuning once at the halfway point.
- Step 4: Dry Fry Your Walnuts
- 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!
- Step 5: Make The Pesto
- 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.
- Step 6: Boil Your Pasta
- Boil your pasta according to the instructions on the packet. Drain, reserving ¼ cup of the cooking water.
- Step 7: Serve Your Veggie Pesto Pasta
- 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!
💡Variations
This recipe is so easy to switch up. Use different pastas like penne, spaghetti, or shells. Add roasted veggies like cauliflower, peppers, or butternut squash. Use pine nut or cashew based pestos, or top with extras like plant-based cheese or grilled tofu. So many options for tasty veggie pesto pasta! Here's a few more creative ideas:
- Sun-dried Tomato Pesto - Use sun-dried tomatoes instead of regular tomatoes. Add basil and garlic.
- Artichoke Pesto - Substitute artichokes for the broccoli. Keep other veggies the same.
- Asparagus Pesto - Replace broccoli with roasted asparagus spears.
- Spinach Pesto - Use spinach instead of basil in pesto. Keep other ingredients the same.
- Pumpkinseed Pesto - Swap out walnuts for roasted pumpkinseeds in the pesto. Add cilantro too.
🍽️Recipes To Serve With Veggie Pasta Pesto
- Garlic Knots - Warm garlic knots would complement the pesto flavors perfectly.
- Kale Salad - Massaged kale with lemon dressing and toasted pine nuts has enough texture not to get lost with the pasta. Try my Chick-fil-A Kale Salad Recipe.
- Mushroom Bruschetta - Mushroom Bruschetta With Balsamic & Thyme would be a wonderful side dish to serve with veggie pasta pesto.
- For a hit of protein, serve blackened tofu steaks alongside this recipe.
❄️Storage Instructions
Refrigerator
Let the pasta cool to room temperature before storing. Transfer to an airtight container. The pesto pasta can be stored in the refrigerator for 3-5 days.
You can also store the pesto sauce itself separately from the pasta. This lets you use it as needed later on. To store the leftover pesto, transfer it to an airtight container like a mason jar. Smooth out the top and pour a thin layer of olive oil over it before sealing. Leftover pesto sauce will last 4-6 days refrigerated.
Freezer
Prepare the pesto pasta completely according to the recipe. Allow it to cool to room temperature. Transfer individual servings into freezer-safe zip top bags or containers, squeezing out excess air. Flat packages freeze faster and are easier to thaw and reheat later. The pesto pasta should retain optimal quality frozen for 2-3 months.
To freeze the unused leftover pesto separately, spoon it into ice cube trays covered with plastic wrap or parchment paper. Once frozen solid, transfer the pesto cubes to a labeled freezer bag.
When ready to eat, thaw the frozen pasta in the refrigerator overnight. For a quicker method, run the bag or container under cool water to loosen, then transfer to a saucepan on the stove or microwave to heat through.
- Add 2-3 tablespoons of veggie broth or water when reheating if the pasta seems dry. Stir frequently for even heating.
- The thawed pesto cubes can be tossed directly into hot cooked pasta for quick pesto meals later on.
🙋Frequently Asked Questions
Any short shape like farfalle, penne or fusilli works well to hold the pesto sauce. Whole wheat or gluten-free pasta can also be substituted.
Absolutely! There are no non-vegan ingredients in pesto.
Seed Pesto - Use raw pumpkin or sunflower seeds instead of walnuts. Follow same method of toasting seeds first before blending into pesto.
Edamame Pesto - Use shelled edamame beans. The beans provide creaminess usually given by nuts.
Broccoli Pesto - Use roughly chopped roasted broccoli florets in place of nuts.
Pea Pesto - Use fresh or frozen peas blended up into the pesto. Very bright green color!
Spinach Pesto - Replace basil with spinach leaves. Omit nuts. Spinach gives enough body.
Cauliflower Pesto - Roasted cauliflower can stand in for walnuts. Adds body and texture.
Craving More Easy Vegan Recipes?
Cajun Coconut Milk Pasta Sauce
Creamy Paprika Pasta - Dairy Free
Spicy Miso Pasta With Fennel and Carrots
📖 Recipe
Pesto Veggie 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
❄️Storage Instructions
Refrigerator
Let the pasta cool to room temperature before storing. Transfer to an airtight container. The pesto pasta can be stored in the refrigerator for 3-5 days. You can also store the pesto sauce itself separately from the pasta. This lets you use it as needed later on. To store the leftover pesto, transfer it to an airtight container like a mason jar. Smooth out the top and pour a thin layer of olive oil over it before sealing. Leftover pesto sauce will last 4-6 days refrigerated.Freezer
Prepare the pesto pasta completely according to the recipe. Allow it to cool to room temperature. Transfer individual servings into freezer-safe zip top bags or containers, squeezing out excess air. Flat packages freeze faster and are easier to thaw and reheat later. The pesto pasta should retain optimal quality frozen for 2-3 months. To freeze the unused leftover pesto separately, spoon it into ice cube trays covered with plastic wrap or parchment paper. Once frozen solid, transfer the pesto cubes to a labeled freezer bag. When ready to eat, thaw the frozen pasta in the refrigerator overnight. For a quicker method, run the bag or container under cool water to loosen, then transfer to a saucepan on the stove or microwave to heat through.- Add 2-3 tablespoons of veggie broth or water when reheating if the pasta seems dry. Stir frequently for even heating.
- The thawed pesto cubes can be tossed directly into hot cooked pasta for quick pesto meals later on.
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