Vegetarian Pesto Pasta with Veggies
If you’re craving a flavorful, comforting dinner that also helps you use up the veggies in your fridge, this vegetarian pesto pasta checks every box. It’s deliciously creamy and packed with a rainbow of nourishing roasted vegetables. All tossed in a vibrant, basil-spinach pesto sauce, which you can make in your blender in minutes. Vegan option included!
With a can of protein-packed chickpeas, this veggie pesto pasta is plant-forward, filling, and surprisingly simple to prepare. It’s one of those weeknight meals that feels fresh enough for summer but also cozy enough for any time of year. Use jarred pesto sauce for convenience, or whip up a batch of my homemade walnut pesto in just a few minutes.
This dish is ideal for intuitive eaters who want to nourish themselves with something satisfying, flexible, and full of flavor. Whether you serve it warm for dinner or chilled for lunch the next day, it’s a recipe that fits into your real-life rhythms.
Looking for more satisfying, plant-forward meals? Try my 20-Minute Green Pasta with Spinach Sauce or this Easy Red Lentil Curry with Sweet Potatoes next.
Ingredients
These are the basic ingredients you'll need to make Veggie Pasta Pesto at home.
- Chickpeas (one 15.5-ounce can)
- Cherry tomatoes
- Broccoli
- Yellow squash
- Grapeseed oil (or cooking oil of choice)
- Pasta (I use campanelle here)
- Oat milk (or plain milk or cream of choice)
- Pesto (homemade or store-bought)
- Fresh basil for garnish (optional)
Instructions
Prepare the Vegetables and Chickpeas
The first step is roasting the chickpeas and vegetables that you'll 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 some oil on top (I like grapeseed oil because it has a neutral 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 just starting to turn brown.
Cook the Pasta
While the vegetables are in the oven, cook the pasta.
Bring a large pot of water to a boil. Add the dry pasta and cook until it's al dente (tender but still has a firm bite). I use campanelle pasta, but any type works for this recipe. You'll just need to adjust the cooking time for the pasta according to the instructions on the package.
Once cooked, drain the pasta and set it aside.
Using the same pot that you used to cook the pasta, mix together the pesto and oat milk over medium heat. Continue stirring until the sauce is warmed through. Then turn off the heat.
Finally, add the cooked pasta back to the pot and stir until it's evenly coated in the sauce.
To serve, transfer the pasta to a dish and top with the cooked vegetables and chickpeas.
Garnish with basil leaves if you want. You can leave it as is or gently toss to mix.
Making Ahead and Storage
If you are making this recipe ahead of time, cook the pasta for a couple of minutes less than the instructed time. This prevents the pasta from getting too mushy when it's reheated.
Stir in 1-2 additional tablespoons of milk if the pasta is too dry after you reheat it.
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Substitutions
- Substitute white cannellini beans for chickpeas.
- Use whatever cooking oil you like in place of the grapeseed oil.
- Instead of oat milk, use whole milk, half and half, or cashew milk.
- If you don't like/have one of the vegetables, you can replace it with more of the others. (For example, if you don't like broccoli, add in more yellow squash.)
- Substitute green zucchini for yellow squash if desired.
Pairing:
Here are a few recipes that go well with this veggie pasta.
FAQ:
Pesto pairs beautifully with a wide range of vegetables. Some of the best options include zucchini, cherry tomatoes, broccoli, asparagus, spinach, kale, and bell peppers. Roasted or sautéed vegetables add texture and depth to pesto pasta, while fresh greens can be stirred in just before serving for a lighter feel. You can easily mix and match based on what’s in season or what you already have on hand.
Yes, pesto can be a nourishing and satisfying pasta sauce—especially when made with whole-food ingredients like fresh herbs, olive oil, nuts or seeds, and even white beans for added plant-based protein and fiber. Traditional pesto is rich in healthy fats and antioxidants from ingredients like basil and extra virgin olive oil. As with all sauces, the key is to listen to your body and enjoy it in a way that feels balanced and satisfying for you.
Vegetarian pesto pasta is incredibly versatile! Add-ins like sautéed or roasted veggies (zucchini, tomatoes, mushrooms), white beans or chickpeas, tofu, or lentils can boost both flavor and satisfaction. You can also sprinkle on nutritional yeast or a bit of crumbled goat cheese if you include dairy. A handful of arugula or spinach stirred in at the end adds extra greens and freshness.
📖 Recipe
Vegetarian Pesto Pasta with Veggies
Equipment
- Sheet pan
- pasta pot
Ingredients
For the vegetables:
- 1 (15.5-ounce) can chickpeas, drained and rinsed
- 2 ½ cups chopped broccoli (1-inch pieces)
- 1 pint cherry tomatoes, halved
- 1 medium yellow squash, chopped into 1-inch pieces
- 2 tablespoons grapeseed oil or cooking oil of choice
- ¼ teaspoon salt or to taste
- ⅛ teaspoon pepper or to taste
For the pasta:
- ½ pound (8 ounces) dry pasta (I use 3 cups dry campanelle pasta)
- ¾ cup pesto sauce (homemade or store-bought)
- ½ cup plain full fat oat milk or plain milk of choice
- Basil leaves for garnish (optional)
Instructions
Prepare the vegetables:
- Preheat the oven to 450 degrees Fahrenheit and prepare a baking sheet.
- Spread chickpeas, broccoli, tomatoes, and yellow squash on the baking sheet. Drizzle with oil and sprinkle with salt and pepper. Toss until mixed.
- Transfer the baking sheet to the oven and bake for 30 minutes, or until tender and starting to brown.
Prepare the pasta:
- While the vegetables are in the oven, bring a large pasta pot of water to a boil. Add pasta (and salt if desired) and cook for 9 minutes, or until al dente. (Follow the cooking time on the package instructions if you use another type of pasta.) Drain the pasta and set aside.
- In the same pot that you used to cook the pasta, stir pesto and milk over medium heat until warmed through. Turn off the heat.
- Add cooked pasta back to the pot and stir until it's evenly coated with sauce.
- Transfer to a serving dish and top with the cooked vegetables and chickpeas. Garnish with basil leaves and gently toss to mix if desired.
