What vegetables can I use in Veggie Pesto Pasta?

Pretty much any that you want! This is a great all year round recipe, so think of which vegetables are in season when you're making it. In the spring and summer try zucchini, cucumber, tomatoes, summer squash, peas, eggplant, carrots, spinach, or bell peppers. In the fall and winter try cauliflower, broccoli, brussels sprouts, winter squash, pumpkin, potatoes, or radishes.

What pastas go well with pesto?

While pesto is delicious on any type of pasta, I've found that my favorite pastas to pair with pesto are rotini and farfalle. Some other great options are trofie, linguine, bucatini, campanelle, and orecchiette.

Can I use store bought pesto?

Of course! I highly recommend the pumpkin seed pesto in this recipe since it is SO simple and easy to make, but if you're a store-bought only kind of person go for it. My favorite store-bought option is definitely Gotham Greens .

What nuts and seeds are best for pesto?

Pumpkin seeds are clearly my choice, but you can also make pesto with pretty much any kind of seed or nut. Traditional pesto is made with pine nuts, but you could also use walnuts, pecans, pistachios, sunflower seeds, etc.

Is pesto usually vegan?

Traditional pesto is made with parmesan cheese, so it is not considered vegan. You can easily make pesto without it though. In my opinion, this dairy free version is even more delicious! You won't even miss the parmesan.

What can I use instead of cheese in pesto?

I make up for the lack of cheese in this pesto recipe by using a flaky sea salt and lemon juice for that salty punch of cheese like flavor. You can always add some nutritional yeast as well if that isn't enough.

15 Minute Veggie Pesto Pasta (Vegan & Nut-Free)

Name: 15 Minute Veggie Pesto Pasta (Vegan & Nut-Free)
Total time: 15 min
Ingredients: 8-12 ounce rotini pasta (We love Tolerant!); 10 ounce pack grape tomatoes; 1/2 cup pumpkin seeds; 2 small cloves garlic; 2 cups fresh basil leaves + more for garnish; Juice of one lemon; 1/2 cup extra-virgin olive oil; 1/2 teaspoon flaky sea salt + more to taste

Description

A fresh and healthy Veggie Pesto Pasta that comes together in only 15 minutes! Made with rotini pasta, grape tomatoes, fresh basil, and the most delicious pumpkin seed pesto. This easy recipe is vegan, vegetarian, gluten-free, dairy-free, and nut-free. Easily add your favorite seasonal vegetables like zucchini, summer squash, or cucumbers into this recipe for a year round favorite!

Ingredients

Units Scale

8-12 ounce rotini pasta (We love Tolerant!)
10 ounce pack grape tomatoes
1/2 cup pumpkin seeds
2 small cloves garlic
2 cups fresh basil leaves + more for garnish
Juice of one lemon
1/2 cup extra-virgin olive oil
1/2 teaspoon flaky sea salt + more to taste

Instructions

Make pasta. Prepare pasta according to package directions.
Roast tomatoes. While pasta is cooking half grape tomatoes and place cut side down on baking sheet lined with parchment paper. Bake for 10 minutes.
Add ingredients to food processor. Add all of the ingredients to a food processor and pulse on high for at least 1 minute. Remove lid and scrape down the sides and give a little stir to the bottom of the processor before pulsing again for another minute or until pesto is combined and smooth.
Do a taste test. Before removing pesto from the food processor, do a taste test. If necessary, add more sea salt for flavor or add more lemon juice, or olive oil to reach your desired thickness.
Assemble. Drain your cooked pasta and cover with the pesto. Toss until fully coated. Garnish with the roasted tomatoes, extra basil leaves, and a pinch of sea salt.

Equipment

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Notes

To store. Store in fridge in an air tight container for up to 3 days.
Change up the veggies. Use whatever vegetables you have on hand or go with seasonal favorites. As few or many as your heart desires!
Change up the nuts/seeds. Pretty much any nut or seed will work in this vegan pesto. I definitely prefer pumpkin seeds, but pine nuts, cashews, walnuts, or sunflower seeds are all great options too.
Use sun-dried tomatoes. For an extra punch of rich and savory, try using oil packed sun dried tomatoes. I love doing this when I have them!
Add nutritional yeast. If you are still missing that cheesy flavor, try adding up to 1 tablespoon of nutritional yeast to the recipe below.
Add red pepper flakes. If you like an extra bit of heat, add some red pepper flakes to your pesto! I love doing this!

Keywords: veggie pesto pasta