Veggie Pesto Pasta

Overhead view on a bowl of dairy-free pesto pasta with vegetables.

5 from 1 vote

This delicious yet simple veggie pesto pasta is a great Italian-inspired meal to make in the spring or the summer. It is packed with healthy veggies, bursts with fresh and zesty flavors from the pesto and makes for a filling dish, too. You can make your own pesto sauce for this recipe or use store-bought pesto for an easy weeknight meal. Plus, this recipe is 100% vegan and dairy-free.

Cook Time30

Total Time30

Course: dinner, Lunch

Cuisine: American

Keyword: pasta, pesto

Servings:

Calories: 597kcal

Author: Jessica Laroche

Ingredients

16 oz short pasta of choice I used radiatori pasta
pesto (about 1 cup) I used this cashew pesto, or use your favorite store-bought pesto
1 orange or red bell pepper chopped
1 head of broccoli chopped in florets
2 small zucchini chopped
1 cup cherry tomatoes halved
1 cup corn fresh or frozen corn
15 oz chickpeas rinsed and drained

Instructions

Start by making the pesto if using homemade. This can be made ahead.
Preheat the oven to 425º and line a baking sheet with parchment paper.
Cook the pasta according to the packaging. Towards the end of boiling the pasta, set aside some pasta cooking water (about ¾-1 cup) to loosen up the sauce later. Then drain well and set aside.
If using fresh corn, then boil the cobs in plenty of water and remove the kernels with a sharp knife (I used 2 fresh cobs). If using frozen corn, then add the kernels to the boiling water with the pasta 2 minutes before you want to drain the noodles.
Transfer the broccoli florets, chopped zucchini and peppers on the prepared baking sheet. Spray some olive oil over and sprinkle some salt. Bake for 15 minutes. Then, add the halved cherry tomatoes and bake for another 10-15 minutes or until done to your liking.
In a large mixing bowl (or simply use the pot you use to cook the pasta in), add the drained noodles, roasted veggies, chickpeas, corn and the pesto sauce. Stir to combine and add enough pasta cooking water to reach desired consistency. Taste to adjust salt and add more lemon juice, if desired. Enjoy!

Video

Notes

Storage: This dish feels more fresh and saucy when just prepared, but it also makes for delicious leftovers. I like to use the extra for easy lunches the next day, you can eat them cold or briefly warm them up. Keep the leftovers in an airtight container in the fridge for up to 3-4 days.
This is a very versatile recipe: use any veggies that you like, such as cauliflower, carrots, peas, spinach, etc. Make sure to adjust the cooking time depending on which vegetable you are adding.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition