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 mins
Cook Time12 minutes mins
Total Time27 minutes mins
Course: Main Course
Cuisine: Italian
Diet: Vegan, Vegetarian
Servings: 8
Calories: 316kcal
- 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
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!
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.
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