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+ servings
5 from 1 vote

Vegan Pesto Pasta with Veggies

by: claire cary

This easy vegan pesto pasta with veggies is a healthy dinner recipe that is ready in under 30 minutes. It's full of flavor, packed with vegetables and even kid friendly!
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Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
4

Ingredients

Pasta

  • 12 ounces pasta of choice I used gluten free
  • 1 bunch asparagus
  • 1 cup peas
  • 1 tablespoon olive oil

Sauce

  • 2 cups fresh basil
  • 2 cups arugula
  • ½ cup olive oil
  • 1 cup pine nuts
  • 2-3 large cloves garlic
  • 1-2 tablespoons lemon juice
  • cup cashew parmesan click for recipe
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • Bring a large pot of salted water to a boil. Cook pasta according to package instructions.
  • Meanwhile, add the 1 tablespoon of olive oil to a skillet and add in the chopped asparagus. Saute for about 5-7 minutes or until fork tender. Stir in the peas and let cook until defrosted. Set aside.
  • Add all pesto ingredients to a food processor or blender and process until completely smooth. Taste and adjust flavor as desired.
  • When the pasta is done cooking, add in the sauce and toss to combine.
  • Toss in the veggies and mix well.
  • Serve with more parmesan and fresh chopped basil. Enjoy!

Notes

I do not recommend making it oil free as olive oil is a key ingredients for the overall flavor and texture of the sauce. You can sub half of the oil for water or vegetable broth if you prefer, but I do not recommend leaving it out or subbing entirely.
I love using pine nuts as the base of pesto sauce because they have a subtly nutty flavor, but you can really use any kind of nut here. Almonds, cashews etc. are all delicious.
Serving: 1bowl / Calories: 527kcal / Carbohydrates: 64g / Protein: 18g / Fat: 30g / Saturated Fat: 6g / Fiber: 13g / Sugar: 6g

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