This vibrant pesto pasta with vegetables is a quick and wholesome meal that comes together in under 30 minutes.
Packed with plant-based protein from chickpea pasta, heart-healthy fats from olive oil, and fiber-rich veggies, it’s a satisfying dish that nourishes as much as it delights.
With its fresh basil pesto and colorful sautéed vegetables, this recipe is perfect for weeknights, meal prep, or whenever you crave a light yet filling pasta dinner.
Pesto Pasta with Vegetables
Equipment
- 1 small food processor
- 1 Large Pot – for boiling pasta
- 1 Large skillet
- 1 Wooden Spoon
- 1 colander
- 1 measuring set (cups, spoons)
Ingredients
For the Pesto:
- 21 g ¾ oz fresh basil leaves
- 1 small garlic clove
- 14 g 1 Tbsp almond flour
- ¼ tsp fine sea salt
- 1 tsp 5 ml fresh lemon juice
- 1 tsp lemon zest
- 45 ml 3 Tbsp extra virgin olive oil
For the Pasta:
- 170 g 6 oz gluten-free chickpea penne pasta (or any pasta of choice)
- 30 ml 2 Tbsp extra virgin olive oil
- 2 small zucchini sliced into half-moons
- 226 g ½ pint cherry tomatoes, halved if large
- ¼ tsp fine sea salt
- ⅛ tsp freshly ground black pepper
Instructions
- Prepare the Basil Pesto: Place the fresh basil leaves, garlic clove, almond flour, sea salt, lemon juice, and lemon zest into a small food processor. Pulse several times to begin breaking down the ingredients, then gradually drizzle in the olive oil while continuing to blend. Process until you achieve a smooth, slightly thick pesto with a creamy consistency. Taste and adjust seasoning if needed. Transfer the pesto to a small bowl, cover, and set aside. (Tip: If making ahead, refrigerate in an airtight container to preserve the fresh color and flavor.)
- Cook the Pasta to Al Dente: Fill a large pot with water and add a generous pinch of salt to enhance the pasta’s flavor. Bring it to a rolling boil over high heat. Once boiling, add the chickpea penne (or your preferred pasta) and cook according to the package instructions, usually 7–10 minutes, until just al dente. Before draining, carefully reserve about ¼ cup of the starchy cooking water — this will help bind the sauce later. Drain the pasta using a colander and set aside.
- Sauté the Zucchini: While the pasta cooks, place a large skillet over medium heat. Add 1 tablespoon of olive oil and allow it to warm for a few seconds. Add the zucchini half-moons along with half of the salt. Cook for 2–3 minutes, stirring occasionally, until the zucchini begins to turn lightly golden on the edges but still retains a slight bite. Avoid overcooking, as you want them tender yet firm.
- Add the Tomatoes and Seasonings: Push the zucchini slightly to the side of the skillet and add the remaining olive oil. Toss in the cherry tomatoes, the rest of the salt, and freshly ground black pepper.Cook for another 2–3 minutes, stirring occasionally, until the tomatoes start to blister and release their juices. If your skillet feels crowded, sauté the zucchini and tomatoes in separate batches to avoid steaming the vegetables. This ensures a richer flavor and better texture.
- Combine Pasta and Vegetables: Remove the skillet from the heat to preserve the vibrant green color of the pesto. Add the drained pasta directly into the skillet with the zucchini and tomatoes. Spoon in about half of the pesto to start, gently tossing everything together until the pasta is evenly coated. If the mixture feels too thick, add 1–2 tablespoons of the reserved cooking water to loosen the sauce. If you prefer a stronger pesto flavor, add more pesto one spoonful at a time until it reaches your desired taste and texture.
- Adjust and Serve: Once the pasta is fully coated and glossy, taste for seasoning and adjust with extra salt, pepper, or lemon juice if needed. Serve immediately while warm, either in individual bowls or family-style on a platter. For added flair, garnish with extra basil leaves, a sprinkle of almond flour, or grated dairy-free cheese if desired.
Notes
- You can use store-bought pesto if you’re short on time; opt for dairy-free or classic versions.
- Any pasta variety works here—try whole wheat, lentil pasta, or traditional semolina.
- Feel free to switch up the veggies with broccolini, spinach, asparagus, or snap peas.
- Add extra flavor with olives, capers, or crushed red pepper flakes.
- Garnish with grated Parmesan or vegan cheese for a creamy finish.
- The pesto tastes best fresh, but can be made a day ahead.
- Reserve a splash of pasta water—it helps the sauce cling to the pasta beautifully.
- Don’t overcook zucchini or tomatoes; keeping them slightly firm adds texture.
- For added protein, toss in grilled chicken, shrimp, or crispy tofu.
- This dish is naturally gluten-free and vegan when made as written.
Chef’s Secrets for Perfect Pasta
The key to making this recipe truly shine is balancing texture and flavor at every step.
Cooking the pasta to al dente ensures it doesn’t turn mushy when tossed with the vegetables.
Always reserve a little cooking water; the starch helps emulsify the sauce, creating a silky coating on each piece of pasta.
When sautéing vegetables, avoid crowding the pan—this prevents steaming and encourages a light golden sear that brings out natural sweetness.
Lastly, stir in the pesto off the heat; keeping it away from direct flame preserves its fresh, vibrant green color and bold basil aroma.
Serving Suggestions for Every Occasion
This dish is incredibly versatile and pairs well with a variety of sides.
For a light summer meal, serve it with a crisp green salad and a slice of rustic sourdough bread.
For a heartier dinner, complement it with roasted vegetables or a simple protein like grilled chicken, salmon, or marinated tofu.
If you’re entertaining, garnish with extra basil leaves, toasted pine nuts, or a drizzle of high-quality olive oil for a gourmet presentation.
It also works beautifully as part of a meal-prep rotation, packed into containers for quick, satisfying lunches during the week.
Storage Tips to Keep It Fresh
Store leftovers in an airtight container in the refrigerator for 3–4 days.
The pasta may absorb some of the pesto as it sits, so when reheating, add a splash of water or olive oil to restore the creamy texture.
For best flavor, reheat gently over low heat on the stove or in the microwave in short bursts, stirring occasionally.
While freezing is not recommended for pesto-based dishes (as the basil tends to discolor and lose its fresh flavor), you can freeze the pesto separately in small portions for up to 2 months, then defrost and toss with freshly cooked pasta and vegetables.
Frequently Asked Questions
1. Can I use a different pasta?
Absolutely! While chickpea pasta provides extra protein and fiber, you can swap it for whole wheat, lentil, quinoa, or traditional pasta. Just adjust cooking times according to the package directions.
2. What can I use instead of almond flour in the pesto?
If you don’t have almond flour, ground cashews, pine nuts, or even sunflower seeds make excellent alternatives. Each will slightly alter the flavor but still deliver a rich, nutty base.
3. How do I keep the pesto green?
To maintain a vibrant color, add the pesto off the heat and store it in an airtight container with a thin layer of olive oil on top. This prevents oxidation and keeps it looking fresh.
4. Can I add protein to make it a complete meal?
Yes! Grilled chicken, sautéed shrimp, or baked tofu pair beautifully with this pasta. Simply cook your protein separately and toss it in at the end with the pasta and pesto.
5. Is this recipe meal-prep friendly?
Definitely. It stores well for several days and reheats nicely. If you plan on meal-prepping, keep the pesto in a separate container and stir it into the pasta just before eating for maximum flavor.
