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Vegan Pesto Pasta with colorful roasted vegetables on a plate.

Vegan Pesto Pasta with Roasted Vegetables

A nourishing, oil-free pasta dish featuring vibrant roasted vegetables and a creamy, homemade aquafaba pesto. Perfect for weeknight dinners or meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 16 oz dry pasta (fusilli, penne, or bow tie) Choose whole-grain for extra fiber if desired.
  • 1 cup oil-free vegan pesto See notes for homemade pesto recipe.
  • 15 oz can of chickpeas, drained and rinsed Reserved aquafaba should be used for the pesto.
Vegetables
  • 1 medium zucchini, chopped Into bite-sized pieces.
  • 1 medium summer squash, chopped Into bite-sized pieces.
  • 1 medium red onion, sliced Into wedges or thick crescent slices.
  • 2 cups cherry or date tomatoes, halved
  • 4 cloves garlic, minced For roasting and pesto; split between the two.
Seasoning
  • 1 tbsp garlic powder For seasoning the roast.
  • 1 tsp fine sea salt Or to taste.
  • Fresh cracked black pepper To taste.

Method
 

Preheat and Prep
  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment or a silicone mat.
Drain and Rinse Chickpeas
  1. Open the can of chickpeas, drain, and rinse under cold running water until clear.
Chop Vegetables and Mince Garlic
  1. Chop zucchini and summer squash into roughly 1-inch pieces. Slice red onion into thick wedges, and halve the cherry tomatoes. Mince two garlic cloves for roasting.
Season and Roast Vegetables
  1. Spread zucchini, summer squash, onion, tomatoes, and chickpeas on the baking sheet. Sprinkle with garlic powder, sea salt, and black pepper. Roast for 20-25 minutes, shaking the pan halfway through.
Cook the Pasta
  1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions.
Prepare Oil-Free Pesto
  1. In a blender or food processor, combine basil leaves, garlic, nuts, nutritional yeast, reserved aquafaba, lemon juice, and salt. Blend until creamy, adjusting texture as needed.
Combine and Mix
  1. In a large bowl, combine roasted vegetables, drained pasta, chickpeas, and pesto. Toss to mix thoroughly and adjust seasoning.
Serve
  1. Serve immediately or store in the refrigerator for up to 3-4 days. Warm through before serving if chilled.

Notes

For added flavors, consider adding lemon zest, baby spinach, toasted nuts or seeds, red pepper flakes, or nutritional yeast when serving. You can also make the pesto and roast the vegetables ahead of time to make assembly easier.