Vegetable Pasta Pesto

Veggie Pasta Pesto is a simple Italian-inspired meal of roasted chickpeas, tomatoes, broccoli, and yellow squash tossed with creamy pasta topped with pesto.

There are some nights when it just serves up a comforting Italian-inspired pasta dinner. This recipe is made for such an occasion.

With creamy pesto sauce (I use oat milk instead of milk-based cream), protein-rich chickpeas, and lots of fiber-rich veggies, this pasta dinner is balanced, nutritious, and satisfying.

Leftovers are great for lunch the next day (you can even eat them at room temperature, so there’s no need to reheat them). The smaller portions also make a hearty vegetarian side dish.

Veggie Pasta Pesto in a cream dish with wooden serving spoons.

Table of Contents

Ingredients

These are the basic ingredients you will need to make Veggie Pasta Pesto at home.

Chickpeas (one 15.5-ounce can)
Cherry tomatoes
Broccoli
yellow pumpkin
Grapeseed oil (or cooking oil of choice)
Pasta (here I use bells)
Oat milk (or plain milk or cream of choice)
Pesto (homemade or store bought)
fresh basil for garnish (optional)

Green pesto sauce in a jar with a wooden spoon.

Instructions

Prepare the Vegetables and Chickpeas

The first step is to roast the chickpeas and the vegetables that you will serve with the pesto pasta.

Start by preheating the oven to 450ºF and prepare a baking sheet (I like to line it with parchment paper or a silicone baking mat for easy cleanup).

Spread the chickpeas, broccoli, tomatoes, and yellow squash on the baking sheet. Drizzle a little oil on top (I like grapeseed oil because it’s neutral in flavor and stands up to high heat) and sprinkle with salt and pepper. Use your hands to mix everything together.

Then, transfer the baking sheet to the oven and bake for about 30 minutes, or until the vegetables are tender and starting to brown.

Roasted vegetables and chickpeas in a pan.

cook the pasta

While the vegetables are in the oven, cook the pasta.

Bring a large pot of water to boil. Add the dried pasta and cook until al dente (tender but still has a firm bite). I use campanelle pasta, but any type will do for this recipe. You will only need to adjust the cooking time of the pasta according to the instructions on the package.

Once cooked, drain the pasta and reserve.

In the same pot that you used to cook the pasta, mix the pesto and oat milk over medium heat. Continue stirring until the sauce is heated through. Then put out the fire.

Finally, add the cooked pasta back to the pot and stir until evenly covered with the sauce.

How to serve pasta pesto with vegetables

To serve, transfer the pasta to a plate and top with the cooked vegetables and chickpeas.

Garnish with basil leaves if you like. You can leave it as is or gently stir to mix.

Horizontal image of pesto pasta on a plate.

Advance and storage information

If you are making this recipe ahead of time, cook the pasta for a couple of minutes less than the time listed. This prevents the pasta from becoming too soft when reheated.

Add an additional 1-2 tablespoons of milk if the pasta is too dry after reheating.

Store leftovers in an airtight container in the fridge for up to 5 days or freeze up to 3 months.

Close-up of pesto pasta with broccoli, pumpkin, tomatoes and chickpeas.

ingredient substitutions

Substitute garbanzo beans for the white cannellini beans.
Use whatever cooking oil you like instead of grapeseed oil.
Instead of oat milk, use whole milk, half and half, or cashew milk.
If you don’t like/don’t have one of the vegetables, you can replace it with more of the others. (For example, if you don’t like the broccoli, add more yellow squash.)
Substitute yellow squash for green zucchini if desired.

Recipes to Serve with Vegetarian Pasta Pesto

Plate of Veggie Pasta Pesto with a linen napkin.

Veggie Pasta Pesto FAQ

Is this Veggie Pasta Pesto vegan and dairy free?

You can make this recipe vegan and dairy-free by using vegan pesto sauce. If you’re making your own pesto, substitute nutritional yeast for the Parmesan cheese.

Can Veggie Pasta Pesto be made Gluten Free?

Substitute your favorite gluten-free pasta, like chickpea pasta, for regular pasta. Use whole milk or a dairy-free nut milk alternative, such as cashew milk, instead of oat milk. Double-check that all packaged ingredients, such as store-bought pesto, are gluten-free.

Can you freeze leftovers?

Yes, you can freeze this Veggie Pasta Pesto in a freezer-safe bag for up to three months.

📖 Recipe

A simple Italian-inspired meal of roasted chickpeas, tomatoes, broccoli, and yellow squash with creamy pesto pasta.

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Course: dinner, lunch, side dish

Kitchen: Italian-inspired, pasta, vegetarian

Preparation time: 10 minutes

Time to cook: 30 minutes

Total time: 40 minutes

Servings: 4 people

Calories: 601kcal

Author: Stephanie McKercher, RDN

Instructions

Prepare the vegetables:

Preheat oven to 450 degrees Fahrenheit and prepare a baking sheet.
Spread the chickpeas, broccoli, tomatoes, and yellow squash on the baking sheet. Drizzle with oil and sprinkle with salt and pepper. Mix until blended.
Transfer the baking sheet to the oven and bake for 30 minutes, or until tender and beginning to brown.

Prepare the pasta:

While the vegetables are in the oven, bring water to a boil in a large pasta pot. Add pasta (and salt if desired) and cook for 9 minutes, or until al dente. (Follow the cooking time on the package instructions if using another type of pasta.) Drain the pasta and reserve.
In the same pot you used to cook the pasta, stir the pesto and milk over medium heat until heated through. Put out the fire.
Add the cooked pasta back to the pot and stir until evenly covered with the sauce.
Transfer to a serving plate and top with the cooked vegetables and chickpeas. Garnish with basil leaves and toss gently to blend if desired.

grades

Going forward: If you’re making this recipe ahead of time, cook the pasta for 2 minutes less than the time listed so it doesn’t get mushy when reheated. Add an additional 1-2 tablespoons of milk if the pasta is dry after reheating.

Storage: Store leftovers in an airtight container in the fridge for up to 5 days or freeze up to 3 months.

Vegan option: Use a vegan/dairy-free pesto sauce to make this vegan recipe. (Substitute Parmesan cheese for the nutritional yeast if you’re making your own.)

Gluten-free option: Use chickpea pasta or another gluten-free pasta. Substitute whole milk or gluten-free cashew milk or soy milk for the oat milk. Make sure store-bought pesto is gluten-free.

Serves 4 as an entree or 8 as a side. Nutrition facts are for one entrée serving (one quarter of the recipe).