This is the best veggie pesto pasta recipe! Full of flavour and loaded with roasted vegetables this easy to make pasta is a perfect light meal that the whole family will love.
Table of Contents
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 vegetarian pesto pasta makes great leftovers and is perfect for meal prep.
- You can either use store-bought or homemade pesto for this recipe.
- This recipe can easily be made gluten free, dairy free, vegan, plant based and vegetarian.
If you love pasta with pesto you will also love tuna pasta pesto.
Ingredients and substitutions:
- Pesto - you can use any type of pesto that you like for this recipe including store bought jar pesto or homemade pesto such as my arugula pesto recipe. Use a dairy free pesto recipe if you are dairy free, a vegan pesto if you are vegan or a vegetarian pesto if you are vegetarian.
- Pasta - you can use any type of pasta noodles that you like for this recipe including bowtie noodles, spiral noodles, penne noddles etc. To make it gluten-free be sure to use gluten-free noodles. To make this recipe paleo use grain free noodles.
- Fresh vegetables - the combination of cherry tomatoes, zucchini and 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.
How to make (step-by-step):
Step one:
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.
Step two:
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.
Step three:
Then transfer the cooked noodles and cooked vegetables to a large bowl.
Step four:
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.
- You can serve this pasta either warm or cold, whichever you prefer.
Variations and add ins:
- 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.
- To make this pesto pasta paleo: use grain free noodles.
How to store:
Store any leftover pasta salad in an airtight container in the fridge for up to 5 days.
I don't recommend trying to freeze this pasta. The noodles get too mushy when you reheat them.
Frequently asked questions:
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.
No it is not low carb or keto.
Other pesto recipes you will love:
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Recipe
Veggie Pesto Pasta
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
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
- Feel free to add different veggies to this pesto pasta.
- You can use any type of pesto that you like for this recipe.
- Store any leftovers in the fridge in an airtight container for up to 5 days.
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