Pesto Veggie Pasta
Pesto Veggie Pasta is a simple and flavorful 30-minute meal that's packed with vegetables! Amp up the protein with chickpea pasta, and you've got a gluten-free meal for the whole family!
Servings: 8
Calories: 316kcal
Ingredients
- 16 oz penne pasta chickpea past for gluten-free
- 1 zucchini
- 1 red pepper
- 1 yellow squash
- ½ cup cherry tomatoes cut in half lenghtwise
- ¼ teaspoon salt
- ¼ teaspoon pepper
- olive oil cooking spray
Cashew Pesto Sauce
- 1 cup fresh basil leaves
- 1 cup arugula
- ⅓ cup raw cashews
- ¼ cup extra virgin olive oil
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Prep the Pasta: Prepare the pasta according to package directions.
- Prepare the Vegetables: While the pasta is cooking, chop the zucchini, yellow squash, red pepper, and cherry tomatoes.
- Cook the Vegetables: Spray a sauté pan with cooking spray. Add the red pepper, zucchini, and yellow squash. Sprinkle with salt and pepper. Sauté for about 5 minutes over medium heat or until vegetables soften.
- Prepare the Pesto Sauce: In a food processor, add the arugula, basil, cashews, olive oil, garlic, salt and pepper. Process until smooth and creamy. Stop a few times to scrape the sides, and the process again until all ingredients are fully incorporated.
- Toss It All Together: Drain the pasta, and place it back in the pot. Add the pesto sauce and toss to coat. Add in the sautéd vegetables, and toss again until evenly combined.
- Add the Cherry Tomatoes: Cut the cherry tomatoes in half lengthwise. Add to the pasta. Serve warm and enjoy!
Video
Notes
Tips for Making Pesto Veggie Pasta
- For a creamier sauce, reserve ⅓ cup of the pasta water, and add to the pasta and pesto sauce to help the sauce evenly coat the pasta.
- Use chickpea, lentil, or brown rice gluten-free pasta.
- Sprinkle with nutritional yeast to get an umami flavor similar to parmesan cheese.
- If you don't have cashews you can substitute them for walnuts or pine nuts.
- For a roasted flavor, line a baking sheet with parchment paper, and add the chopped vegetables. Spray with cooking spray, sprinkle with salt and pepper, and roast in the oven for 15 minutes at 400 F.
- Transfer to a an airtight container. Store in the refrigerator for up to 5 days. Enjoy cold as form of pasta salad, or reheat to your desired temperature.
Nutrition
Calories: 316kcal | Carbohydrates: 47g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 227mg | Potassium: 363mg | Fiber: 3g | Sugar: 4g | Vitamin A: 828IU | Vitamin C: 31mg | Calcium: 34mg | Iron: 2mg