This Vegan Pesto Pasta is the perfect summer dish made with roasted veggies and nut-free pesto. This delicious plant-forward recipe comes together within 30 minutes and is incredibly satisfying for the warmer months.
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This pesto pasta is made with a nut-free pesto. It takes less than 5 minutes to whip up and adds so much freshness and flavor to this pasta recipe.
I used cauliflower, broccoli, roasted peppers, onion, and zucchini in this recipe but the beauty of this pasta dish is that it's completely customizable!
If you dislike a vegetable that I included, leave it out. Try adding asparagus, green peas, or mushrooms!
Ingredients
This vegan pesto pasta recipe is particularly perfect during the summer months when fresh basil is abundant!
It's made with simple ingredients and is a great way to sneak in loads of veggies.
Roasted Vegetables: I used cauliflower, broccoli, roasted red peppers, onion, and zucchini. But the beauty of this recipe is that you can use whatever vegetables you have on hand. Mushrooms, butternut squash, peas, and asparagus would be tasty.
Seasonings: Toss the veggies in olive oil and seasonings of choice. I always toss them in smoked paprika, garlic, onion, salt, and black pepper.
Pesto: Homemade vegan pesto sauce can be thrown together in under 5 minutes and is absolutely delicious and flavorful. I use and recommend this Nut-Free Vegan Pesto made with sunflower seeds, lemon juice, garlic, basil, and spinach!
Pasta: Shorter kinds of pasta like rigatoni, shells, or penne work best but you can use your favorite pasta shape.
Helpful Equipment
When preparing homemade pesto, having a food processor or blender is quite helpful.
Personally, I find the Ninja food processor to be highly effective and would confidently recommend it.
To attain the best results, it is ideal to slowly incorporate the olive oil after the other ingredients have been pulsed together. A food processor equipped with an opening is the preferred choice to achieve this.
How to Make This Recipe
This flavorful and fresh vegan pesto pasta dish is dairy-free and nut-free! Serve alongside toasted bread or a salad.
The full recipe is detailed in the recipe card below.
Step 1: Preheat the oven to 425F and prepare a large baking sheet by lining it with parchment paper. Place chopped cauliflower, broccoli, onion, red bell pepper, broccoli, and zucchini on the baking sheet. Drizzle olive oil over the vegetables and sprinkle the seasonings on top. Give everything a good toss to evenly coat. Bake for 20-25 minutes, remembering to toss the vegetables halfway through the cooking time.
Step 2: While vegetables are roasting, make the nut-free vegan pesto by adding the pesto ingredients into a food processor and processing until smooth.
NOTE: If using the tomatoes, add them to a separate baking tray. You can add them off to the side of the baking tray with the veggies but they will release some water which might affect the browning of the other veggies.
Step 3: Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, according to package instructions. Drain but reserve ¼ cup of pasta water. Return the drained pasta to the pot.
Step 4: Add the roasted vegetables.
Step 5: Add the pesto to the cooked pasta. Stir well to combine.
Step 6: Add a splash of the reserved pasta water if the consistency appears dry. Taste and adjust the seasoning with more salt and pepper if necessary.
Step 7: Serve with freshly chopped basil leaves and crushed red pepper flakes for extra flavor.
Substitutions & Additions
Feel free to change things up depending on what you have on hand or go wild with your favorite vegetables! This creamy pesto pasta is completely customizable.
Gluten-Free: If you're gluten-free, use certified gluten-free pasta. I like the brand Jovial which is brown rice pasta. But also enjoy chickpea pasta or lentil pasta.
Add a boost of protein: I often times toss in white beans, or chickpeas, or switch out the pasta with lentil pasta when I want to add more plant-based protein.
Veggies: Mushrooms, butternut squash, peas, and asparagus would be great.
Sunflower Seeds: The pesto recipe is made up of sunflower seeds but you can use cashews, pine nuts, almonds, hemp seeds, or pumpkin seeds.
Serving Ideas
Serve this vegetable pesto pasta by itself or pair it with a side dish!
- Garlic Bread: Serve some freshly baked garlic bread or garlic knots on the side. This is the perfect side dish!
- Caprese Salad: Pairs well with a Caprese salad with sliced tomatoes, vegan mozzarella cheese, and basil leaves. Drizzle it with balsamic glaze and a sprinkle of salt and olive oil.
- Grilled Tofu: Add a boost of plant-based protein by grilling tofu. Would be extra delicious if marinated in a lemon and herb marinade.
- Caesar Salad: Serve with a vegan Caesar salad with crispy romaine lettuce, vegan Parmesan cheese, croutons, and a Caesar dressing.
- Bruschetta: Bruschetta is a wonderful side dish option! Diced tomatoes, garlic, basil, and olive oil on toasted baguette slices.
Tips & Tricks
Don't overcrowd the veggies! If your baking sheet isn't large enough, you might need to divide the vegetables between two sheets to maintain an even layer which will ensure the veggies cook evenly and get golden brown and crisp.
Let's talk about salt. Not all salts are equal and cannot be substituted 1:1. If you opt for table salt instead of kosher salt, you will want to cut the amount called for in the recipe by at least half.
Use a short noodle. Rigatoni, penne, and shells are my personal favorites when making this veggie pesto pasta. But almost any kind of pasta will work. I typically avoid longer noodles when paired with chopped vegetables.
Need a shortcut? You can use store-bought pesto and sautéed vegetables to save time. But homemade pesto just takes a few minutes to whip up and is worth it!
Storage
Storage: Leftover vegan pesto pasta can be stored in the refrigerator for 3-5 days in an airtight container. The pesto sauce may turn a bit brown but rest assured that it remains perfectly edible and enjoyable if stored properly.
Freezing: Transfer leftovers into a freezer-safe container and store in the freezer for 2-3 months. When you're ready to reheat, take the container out of the freezer and allow it to defrost in the refrigerator for 24 hours. Once defrosted, you can warm it up either in the microwave or on the stovetop over medium heat in a pan.
Frequently Asked Questions
Traditional pesto typically contains Parmesan cheese which makes it non-vegan. However, it's easy to swap out the cheese with nutritional yeast and make it vegan.
You don't need pine nuts to make homemade pesto. You can use sunflower seeds, walnuts, cashews, or almonds.
Pesto turns brown when stored because it is exposed to air but this can be prevented by adding some extra olive oil over the top or placing plastic wrap directly on the top of the pesto. Homemade pesto should be used within 3-5 days and is recommended that you store leftover pesto and pasta separately.
While it is generally unlikely, there are some accidental vegan options available. Trader Joe's sells a vegan pesto, although it's important to note that it is not suitable for those with nut allergies as it contains cashews.
More Pasta Recipes You'll Love
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Recipe
Vegan Pesto Pasta with Veggies
Ingredients
Roasted Vegetables:
- 3 cups Cauliflower Florets cut into small florets
- 1 small Broccoli Crown cut into small florets
- ½ Medium Onion cut into 1'' pieces
- 1 Small Red Bell Pepper cut into 1'' pieces
- 1 Small Zucchini halved & sliced
- 1 cup Cherry Tomatoes optional
- 1 tablespoon Extra-Virgin Olive Oil
- 1 teaspoon Smoked Paprika
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- Pinch of Red Pepper Flakes
Pesto Pasta:
- 12 oz Rigatoni
- 1 Batch Nut-Free Vegan Pesto
- 1-2 tablespoons Fresh Basil garnish
Instructions
- Preheat the oven to 425F and prepare a large baking sheet by lining it with parchment paper.
- Place chopped cauliflower, broccoli, onion, red bell pepper, broccoli, and zucchini on the baking sheet. If using the tomatoes, add them to a separate baking tray. You can add them off to the side of the baking tray with the veggies but they will release some water which might effect the browning of the other veggies.
- Drizzle olive oil over the vegetables and sprinkle the seasonings on top. Give everything a good toss to evenly coat. If your baking sheet isn't large enough, you might need to divide the vegetables between two sheets to maintain a single, even layer.
- Bake for 20-25 minutes, remembering to toss the vegetables halfway through the cooking time.
- While vegetables are roasting, make the nut-free vegan pesto.
- Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, according to package directions. Drain but reserve ¼ cup of pasta water. Return the drained pasta to the pot.
- Add the roasted vegetables and pesto to the pasta. Stir well to combine. Add a splash of the reserved pasta water if the consistency appears dry. Taste and adjust the seasoning with more salt and pepper if necessary.
- Serve the dish with freshly chopped basil leaves and crushed red pepper flakes.
Notes
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