Vegan Pesto Pasta

Melanie Lorick
by Melanie Lorick
4 servings
25 min

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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Ingredients
  • 8-oz. gluten-free pasta (we use chickpea)
  • 1 zucchini, sliced
  • 1/3 cup sundried tomatoes (packed in oil, or dry)
  • 1/4 cup vegan pesto (we use the Wicked brand black olive pesto sauce)
  • 3 cloves of garlic, minced
  • 1 tbsp extra virgin olive oil
  • pinch of kosher salt
Instructions
Cook pasta according to directions.
While bringing the water to a boil and cooking the noodles, sauté garlic, olive oil, and zucchini in a skillet or a second pot. Cook until the zucchini starts to soften and become translucent.
After draining the cooked pasta noodles, return to their pot. Stir in the sautéed vegetables, pesto, sundried tomatoes, and salt until thoroughly combined.
Serve warm, or keep in airtight container for up to a week.
Tips
  • If you use dry sundried tomatoes, chances are they are Julienne-cut. I like to cut those in half, to make the tomatoes bite-sized.
Melanie Lorick
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