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vegan pesto pasta

Vegan Pesto Pasta

  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: dinner, pasta, healthy
  • Method: stove top, oven
  • Cuisine: American, Italian
  • Diet: Vegan

Description

Vegan Pesto Pasta! The perfect pasta for summer. Homemade vegan pesto tossed with roasted Farmer’s Market vegetables and rigatoni. A must-make!


  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: dinner, pasta, healthy
  • Method: stove top, oven
  • Cuisine: American, Italian
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: dinner, pasta, healthy
  • Method: stove top, oven
  • Cuisine: American, Italian
  • Diet: Vegan
Scale

Ingredients

Roasted Vegetables

  • 1 medium zucchini, sliced into half moons
  • 8 ounces mushrooms, sliced
  • 1 bell pepper, chopped
  • 10 ounces cherry tomatoes, sliced
  • 1 tablespoon olive oil
  • salt/pepper

Vegan Pesto

  • 2 cups packed fresh basil
  • 1/4 cup pine nuts
  • 2 large cloves garlic, peeled and chopped 
  • 2 tablespoons lemon juice
  • 3 tablespoons nutritional yeast
  • 1/4 teaspoon salt 
  • 1/4 cup extra-virgin olive oil

12 ounces dried rigatoni

 

Instructions

  1. Make the roasted vegetables. Preheat the oven to 400F. Toss the vegetables (zucchini, mushrooms, bell pepper and tomatoes) with olive oil and a generous pinch of salt and pepper. Spread into a baking sheet and roast until tender, about 20-25 minutes.
  2. Make the vegan pesto. Place the basil, pine nuts, garlic, lemon juice, nutritional yeast and salt into the base of a food processor. Pulse until mostly chopped, then with the motor running, drizzle in the olive oil until a chunky pesto forms. Season to taste, adding more salt as desired.
  3. Make the pasta. Heat a large pot of salted water to a boil. Add the rigatoni and cook until al dente, according to package directions. Drain, reserving 1/4 cup pasta water.
  4. Assemble! Toss the pasta with prepared pesto and roasted vegetables. If needed, add in a tablespoon or two of pasta water to help combine.

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