Vegan Pesto Pasta
I'm excited to share this vegan pesto pasta recipe - a meal that has become a staple in our house practically every week. Easy to make and packed with robust flavor, I believe you'll find this to be a new favorite. Made with chickpea pasta, vegan pesto, sundried tomatoes, zucchini, and a few aromatics/spices, the freshness of the pasta is what really steals the show. Of course, you are welcome to customize the ingredients to put your own stamp on the dish. Here are a few ideas:
- Substitute zucchini with yellow squash - or add as a second vegetable
- Toss in bits of asparagus
- Use a tomato-based sauce in place of pesto (be prepared to add a larger quantity)
- If you don't follow a vegan diet, you are welcome to use a traditional pesto, that includes dairy.
We've successfully used sundried tomatoes packed in oil, or dry (they will rehydrate once added to the rest of the ingredients).
This recipe makes enough for 4 people, but we have been known to use this as a one-pot meal with no sides and go back for "seconds." (That's ok, right?)
Looking for more vegan recipes? Join me over at the Inspired Epicurean blog for much more.
Cheers!
Vegan Pesto Pasta
Recipe details
- 4 servings
- Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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