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Courtney Johnson . Apr 3 . 3 years ago Share Post

Vegetable Pasta with Pesto

@cokocooks

Vegetable Pasta with Pesto
An easy meal, a healthy meal, and a fresh home cooked meal. Those are all things I want when I’m cooking and those are all things this meal has! The homemade vegetable pasta with pesto comes together in under 30 minutes. It is satisfying, filling, colourful, and makes for great left overs.
Ingredients for Vegetable Pasta with pesto

Ingredients

The pesto is my favorite part of this dish because it is so easy yet so fresh and blends all the flavors together. The best part is how simple it is to make. A food processor or blender is all you need to combine everything and it is done. Pinto beans add a creamy thick texture without needing additional oil to get a smooth pesto. There is A LOT of basil to make up this pesto, but the basil is what gives it such a fresh flavor. The tang comes from a little lemon juice to balance out the salty. Nutritional yeast gives it that salty cheesiness most pestos have, but with added nutrition. I used the pasta water to thin out the pesto because it has the amazing starch and saltiness left from the cooked pasta. I used banza pasta in this dish because it cooks so fast, adds some great protein to the meal, and taste pretty much identical to regular pasta. All that is left are the vegetables. I used cherry tomatoes to get that amazing burst of tanginess with each bite. The arugula adds a little peppery bite, but any green will work. Red peppers are one of my favorite vegetables to add a slightly sweet crispness. I prefer them roasted if you have time, but this step is absolutely not necessary. To finish it all off I add some mozzarella on top of each bowl to get that melty creaminess that pairs so well with the pesto. This healthy vegetable pasta with pesto is one of my favorite pasta dishes. It is the perfect week night meal to make since it only takes a quick 30 minutes to throw together. This meal taste so decadent thanks to the variety of different flavors and textures. You can also use whatever vegetables you have in the fridge. Broccoli, cauliflower, asparagus, green beans, or really any other vegetable will work in this dish. Another option is to add some chicken if you want additional protein or texture.
Bowl of vegetable pasta with pesto
I love how simple it is yet feels like a fancier meal. This recipe is so well balanced with plenty of vegetables, protein, and fiber. The pasta also makes great leftovers for lunch the following day. It not only taste good, but looks beautiful with the blend of colors.  If you enjoy pasta dishes, especially healthy ones, be sure to give this meal a try. I would love to know what you all think in the comments below!

Plate of veggie pasta with pesto

Bite of Vegetable Pasta with pesto

Vegetable Pasta with Pesto
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Vegetable Pasta with Pesto

Prep Time 20 minutes
Cook Time 7 minutes
Total Time 30 minutes
Servings 4
Calories 387kcal

Ingredients

  • 1 box Banza pasta, chickpea pasta, or other favorite pasta any shape
  • 1 pint cherry tomatoes
  • 1 red pepper
  • 1-2 large handfuls arugula or spinach
  • 1 can pinto beans drained and rinsed
  • 1 juice of lemon
  • 1 tbsp chopped garlic
  • 1/2 cup nutritional yeast
  • 4 oz fresh basil
  • salt and pepper to taste
  • dairy free parmesan or mozzerella for topping

Instructions

  • Roast red pepper if desired in a 400 degree oven for about 30 minutes or until it starts to brown
  • Boil pasta according to box instructions but undercook it slightly because it will continue cooking after drained. Usually 7- 8 minutes. Save at least a cup of pasta water for pesto and then drain and add pasta to a large bowl
  • Put all the pesto ingredients in a food processor and blend till smooth. Slowly add in water from pasta until pesto is a creamy consistency
  • Chop up tomatoes and red peppers and add to the bowl with pasta.
  • Stir in the pesto with the pasta. I like a lot of pesto to make sure pasta is coated. Then add in the arugula
  • Top with cheese if desired and then ready to serve!

Notes

This recipe makes quite a bit of pesto and if you don't want to use all of it you can place it in an airtight container and in the freezer for later use.

Nutrition

Serving: 1g | Calories: 387kcal | Carbohydrates: 61g | Protein: 31g | Fat: 4g | Fiber: 17g | Iron: 38mg

ENJOY!!

* Follow me on instagram @_cokocooks or feel free to ask questions or leave any comments!
Ingredients in a different colour are products I use for my cooking/baking and recommend. Some are affiliate links and I do earn from qualifying purchases at no cost to you. Thank you for supporting cokocooks
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