For a dish that’s as colorful as it is delicious, look no further than Vegan Italian Pasta Primavera with Roasted Vegetables and Pesto. This classic recipe features al dente pasta tossed with a medley of roasted vegetables, coated in a vibrant, dairy-free pesto sauce. Perfect for weeknight dinners or special occasions, this recipe celebrates the best of fresh, seasonal produce while keeping it simple and satisfying.
Let’s bring the flavors of Italy to your table with this easy-to-make, plant-based pasta dish!
Why Choose Vegan Pasta Primavera?
1. Packed with Fresh, Seasonal Vegetables
- Roasted zucchini, bell peppers, cherry tomatoes, and asparagus make this dish a nutrient-dense powerhouse.
- It’s versatile and allows you to use whatever vegetables you have on hand.
2. Rich, Flavorful Pesto
A dairy-free pesto made with fresh basil, pine nuts, garlic, and olive oil adds a fragrant, nutty richness to the pasta.
3. Quick and Easy
Ready in under 40 minutes, this recipe is ideal for busy weeknights or when you’re craving a light yet comforting meal.
4. Customizable for All Diets
Keep it gluten-free by using your favorite gluten-free pasta or add protein with chickpeas or vegan chicken strips.
Ingredients
For 4 servings, you’ll need:
Pasta:
- 12 oz pasta (spaghetti, penne, or fusilli work best; gluten-free if needed)
Roasted Vegetables:
- 1 zucchini, sliced into half-moons
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 cup cherry tomatoes
- 1 bunch asparagus, trimmed and cut into thirds
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
Vegan Pesto:
- 2 cups fresh basil leaves
- ¼ cup pine nuts (or walnuts for a budget-friendly option)
- 2 garlic cloves
- ¼ cup nutritional yeast
- ¼ cup olive oil
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
Ingredient Breakdown
1. Pasta
Choose your favorite pasta shape. Penne and fusilli hold the sauce well, while spaghetti creates a classic Italian feel.
Pro Tip: Cook the pasta until just al dente to prevent it from becoming mushy when tossed with the pesto and vegetables.
2. Vegetables
A rainbow of roasted vegetables adds sweetness, texture, and vibrant color.
Customize: Use broccoli, mushrooms, or snap peas if you prefer. This recipe is all about flexibility.
3. Vegan Pesto
This plant-based pesto delivers all the flavors of the classic version, with nutritional yeast providing a cheesy, umami kick.
Substitute: Use kale, spinach, or arugula instead of basil for a unique twist.
Instructions
Step 1: Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- Arrange the zucchini, bell peppers, cherry tomatoes, and asparagus on a large baking sheet.
- Drizzle with olive oil, sprinkle with Italian seasoning, salt, and black pepper, and toss to coat evenly.
- Roast for 20-25 minutes, tossing halfway through, until the vegetables are tender and slightly caramelized.
Step 2: Cook the Pasta
- While the vegetables are roasting, bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
Step 3: Make the Vegan Pesto
- In a food processor, combine the basil leaves, pine nuts, garlic, nutritional yeast, olive oil, lemon juice, salt, and pepper.
- Blend until smooth, scraping down the sides as needed. If the pesto is too thick, add a tablespoon of water or reserved pasta water at a time to reach your desired consistency.
Step 4: Toss the Pasta
- In a large bowl, combine the cooked pasta, roasted vegetables, and pesto.
- Toss until everything is evenly coated, adding a splash of reserved pasta water if needed to loosen the sauce.
Step 5: Serve
- Divide the pasta into bowls or plates.
- Garnish with fresh basil leaves, a sprinkle of nutritional yeast, and crushed pine nuts for extra flavor. Serve warm.
Picture Gallery
Tips and Variations
1. Make It Gluten-Free
Swap regular pasta with your favorite gluten-free variety, such as chickpea, lentil, or rice-based pasta.
2. Add Protein
- Toss in cooked chickpeas, grilled tempeh, or vegan sausage for a heartier meal.
- Sprinkle hemp seeds or toasted sunflower seeds on top for added protein and crunch.
3. Switch Up the Pesto
Try a sun-dried tomato pesto or a creamy avocado pesto for a delicious variation.
4. Prep Ahead
- Make the pesto up to 3 days in advance and store it in the fridge in an airtight container.
- Roast the vegetables ahead of time and reheat gently before tossing with the pasta.
5. Storage Tips
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, adding a splash of water to loosen the sauce if needed.
Nutritional Information (Per Serving)
- Calories: 450
- Protein: 12g
- Carbohydrates: 55g
- Fat: 18g
- Fiber: 7g
- Vitamin C: 90% of the Daily Value (DV)
- Iron: 15% of the DV
Health Highlight: This dish is rich in antioxidants from the vegetables, heart-healthy fats from olive oil and pine nuts, and plant-based protein from nutritional yeast and pasta.
Conclusion
Vegan Italian Pasta Primavera with Roasted Vegetables and Pesto is the perfect combination of vibrant, fresh flavors and comforting textures. The roasted vegetables bring out natural sweetness, while the pesto ties it all together with a rich and herby finish. Whether you’re serving it for dinner, meal prepping, or impressing guests, this pasta is sure to delight.
Have you tried this recipe? Share your favorite vegetable combinations or twists in the comments below! Don’t forget to pin or share this recipe with your fellow pasta lovers.
FAQs
1. Can I make this oil-free?
Yes! Use vegetable broth or water instead of olive oil for roasting the vegetables and making the pesto.
2. What’s the best substitute for pine nuts?
Walnuts, sunflower seeds, or almonds are great budget-friendly alternatives to pine nuts.
3. Can I use store-bought pesto?
Absolutely! Look for vegan pesto options in your grocery store to save time.
4. What other vegetables can I use?
Broccoli, mushrooms, eggplant, or snap peas work beautifully in this dish.
5. How do I prevent the pasta from sticking together?
Toss the drained pasta with a drizzle of olive oil or a small spoonful of pesto immediately after cooking.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.