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–+ servings
Pesto veggie pasta in a white bowl.

Pesto Veggie Pasta

Keri Bevan
This pesto veggie 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.
5 from 30 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course dinner
Cuisine American, Italian
Servings 4 servings
Calories 588 kcal

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

Gluten Free: To make a gluten-free version of this recipe, simply swap your favorite brand of gluten free pasta for the pasta suggested in the recipe card. If you are using store bought pesto, check to make sure it contains no gluten.

❄️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.
  1. Add 2-3 tablespoons of veggie broth or water when reheating if the pasta seems dry. Stir frequently for even heating.
  2. The thawed pesto cubes can be tossed directly into hot cooked pasta for quick pesto meals later on.

Nutrition

Calories: 588kcalCarbohydrates: 54gProtein: 12gFat: 39gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 21gSodium: 66mgPotassium: 615mgFiber: 6gSugar: 4gVitamin A: 1393IUVitamin C: 95mgCalcium: 91mgIron: 3mg
Keyword pesto veggie pasta
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