Vegan Pesto Pasta
Vegan Pesto Pasta! The perfect pasta for summer. Homemade vegan pesto tossed with roasted Farmer's Market vegetables and rigatoni. A must-make!
Equipment
- Baking Pan
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
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.
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.
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.
Assemble
- Toss the pasta with prepared pesto and roasted vegetables. If needed, add in a tablespoon or two of pasta water to help combine.
Nutrition
Serving: 1servingCalories: 589kcalCarbohydrates: 76gProtein: 19gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gSodium: 167mgPotassium: 921mgFiber: 7gSugar: 8gVitamin A: 2012IUVitamin C: 69mgCalcium: 61mgIron: 3mg