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Overhead of pesto veggie pasta in pot.
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5 from 6 votes

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!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Main Course
Cuisine: Italian
Diet: Vegan, Vegetarian
Servings: 8
Calories: 316kcal
Author: Alison Corey

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
  • 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