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    Home » Recipes » Main Course

    The Best Veggie Pesto Pasta with Roasted Vegetables

    Modified: Apr 4, 2025 • Published: Jul 25, 2022 by Dr. Erin Carter • This post may contain affiliate links • Leave a Comment

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    a bowl of veggie pesto pasta topped with fresh basil
    a bowl of veggie pesto pasta topped with fresh basil
    a bowl of veggie pesto pasta topped with fresh basil

    This is the best veggie pesto pasta recipe! Full of flavour and loaded with roasted vegetables this pasta is so easy to make and is the perfect light, refreshing meal.

    A bowl of veggie pesto pasta topped with fresh basil leaves.

    Pasta recipes like dairy free sun-dried tomato pasta are some of my favourite meals which is why I can't wait for you to try the easy pasta recipe I am sharing with you today!

    Table of Contents
    • Why you will love this recipe:
    • Ingredients and substitutions:
    • Recipe variations and add ins: 
    • How to make veggie pesto pasta:
    • Top Tips:
    • Veggie pesto pasta FAQs:
    • Other veggie recipes you will love:
    • Recipe

    Why you will love this recipe:

    • This is the best veggie pesto pasta! It has the most refreshing flavour and is a great pasta salad to serve during warm spring or summer months. 
    • This recipe is so quick and easy to make and is ready in under 30 minutes!
    • It's the perfect dish for picnics, tailgates or barbecues. 
    • This veggie pesto pasta recipe is healthy and can easily be made gluten free, dairy free, paleo, vegan, plant based and vegetarian. 

    If you love pasta with pesto you will also love tuna pasta pesto.

    Ingredients and substitutions:

    For the full ingredient list and exact measurements refer to the recipe card later in this post.

    Jump to the Recipe Card.
    Bowls with different ingredients in them including pasta noodles, chopped zucchini, cherry tomatoes and pesto.
    • Pesto - you can use any type of pesto that you like for this veggie pesto pasta recipe including store bought pesto or homemade pesto such as my arugula pesto recipe, parsley pesto or dairy free walnut pesto.  
    • Pasta - you can use any type of pasta noodles that you like.
    • Fresh vegetables - the combination of cherry tomatoes, zucchini and sweet bell peppers blends perfectly to give this pesto such a beautiful color and so much flavour. Feel free to change up the vegetables in this pasta dish to give it the flavour you prefer. 
    • Avocado oil - this is used to cook the vegetables. You can use another fat or oil of your choice including olive oil or coconut oil.

    Recipe variations and add ins: 

    • To make this pesto pasta paleo: use grain free noodles.
    • Change up the flavour by using grilled vegetables or different vegetables such as squash, broccoli or cauliflower.
    • To make this pesto pasta gluten-free: use gluten-free pasta noodles.
    • To make this recipe dairy free: use a dairy free pesto.
    • You can use any type of pasta noodles that you prefer including bowtie noodles, penne noodles, macaroni noodles, spiral noodles and more.
    • Turn this into chicken pesto pasta with veggies by adding some cooked chicken or grilled chicken to this dish.
    • To make this recipe vegan: use a vegan pesto sauce. 

    How to make veggie pesto pasta:

    A metal colander with cooked spiral noodles in it.
    1. Step 1: First, cook the pasta noodles according to the package instructions until they are al dente. Once they are cooked, drain them and set them aside.
    Chopped zucchini and bell peppers cooking in a pan on a stovetop.
    1. Step 2: While the noodles are cooking, place a saucepan on the stove on low heat and add the avocado oil. Once the pot is heated, add the chopped zucchini and bell peppers. Cook for 6-8 minutes, stirring frequently until the vegetables have the texture you prefer.
    A bowl filled with cooked pasta noodles and cooked chopped bell peppers.
    1. Step 3: Then transfer the cooked noodles and cooked vegetables to a large bowl.
    A bowl with chopped vegetables in it and cooked pasta topped with pesto sauce.
    1. Step 4: Now add the baby tomatoes and pesto and toss until the noodles and vegetables are evenly coated in the pesto. Then serve and enjoy!

    Top Tips:

    • I recommend cooking the noodles until they are al dente. If you cook them too long you will get mushy noodles that won't hold together as well when you add the remaining ingredients. 
    • To make this pasta higher in protein use chickpea or lentil pasta.
    • You can serve this pasta either warm or cold, whichever you prefer. It tastes great both ways!
    A bowl of pesto pasta topped with vegetables and fresh basil.

    Veggie pesto pasta FAQs:

    Do you heat pesto for pasta?

    Pesto pasta can be served either warm or cold. If you want a warm pesto pasta you will need to heat the pesto ahead of time but if you want a cold pesto pasta salad you can leave the pesto cold or unheated.  

    Is this recipe keto?

    No it is not low carb or keto.

    Can I freeze this dish?

    I don't recommend trying to freeze this pasta. The noodles get too mushy when you reheat them.

    How should I store this pasta salad?

    Store any leftover pasta salad in an airtight container in the fridge for up to 5 days. 

    Other veggie recipes you will love:

    • A bowl filled with cauliflower fried rice filled with chopped vegetables including bell peppers, carrots and broccoli.
      The Best Gluten Free Cauliflower Fried Rice (paleo & Whole30)
    • A bowl of creamy zucchini soup topped with fresh cilantro and raw cashews.
      Creamy Vegan Zucchini Soup (dairy-free, paleo, Whole30)
    • A bowl of pasta with cauliflower Alfredo sauce on it.
      Cauliflower Alfredo Sauce with Cashews (dairy-free & vegan)
    • A bowl of paleo curried butternut squash soup garnished with flowers and fresh parsley.
      Healthy Curried Butternut Squash Soup (vegan & paleo)

    Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

    Recipe

    Veggie Pesto Pasta

    This is the best veggie pasta pesto! Full of vegetables with the delicious flavour of pesto this is the perfect easy meal or side dish.
    5 from 5 votes
    Print Pin Rate
    Course: Dinner, Main Course, Pasta, Side Dish, Vegetables
    Cuisine: American, Italian
    Diet: Diabetic, Gluten Free, Low Lactose, Vegan, Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 4
    Calories: 377kcal
    Author: Dr. Erin Carter

    Equipment

    • Pot or saucepan
    • Skillet or pan

    Ingredients

    • 8 oz pasta
    • 1 cup pesto
    • 3 tablespoon avocado oil (or olive oil)
    • 1 zucchini, chopped
    • 2 bell peppers, chopped
    • 1 cup baby tomatoes

    Instructions

    • Cook the noodles according to the package instructions until they are al dente. Once they are cooked, drain them and set them aside.
    • While the noodles are cooking, place a saucepan on the stove on low heat and add the avocado oil. Once the pot is heated, add the chopped zucchini and bell peppers. Cook for 6-8 minutes, stirring frequently until the vegetables have the texture you prefer.
    • Transfer the cooked noodles and cooked vegetables to a large bowl.
    • Add the baby tomatoes and pesto and toss until the noodles and vegetables are evenly coated in the pesto. Then serve and enjoy!

    Notes

    1. Nutritional values are an estimate and will vary depending on the exact ingredients used. 
    2. You can use any type of pesto that you like for this recipe. 
    3. Store any leftovers in the fridge in an airtight container for up to 5 days. 

    Nutrition

    Calories: 377kcal | Carbohydrates: 15g | Protein: 5g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 5mg | Sodium: 857mg | Potassium: 510mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3767IU | Vitamin C: 94mg | Calcium: 123mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

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    A photo of Dr. Erin Carter wearing a floral dress in her kitchen.

    Hi everyone!

    My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialties in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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