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.
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:
- 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.
- 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:
- 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.
- 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.
- Step 3: Then transfer the cooked noodles and cooked vegetables to a large bowl.
- 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!
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:
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.
Print
Pin
Rate
Servings: 4
Calories: 377kcal
Equipment
- Pot or saucepan
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.
- 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.
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!
Leave a Reply