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    Home » Mains

    Vegan Basil Pesto Pasta With Vegetables (Quick & Easy)

    Published: Aug 25, 2020 · Updated: Dec 13, 2020 by Mitch and Justine · This post may contain affiliate links

    Jump to recipe
    Basil Pesto & Vegetable Pasta

    Done in 30 minutes or less, this vegan basil pesto pasta with vegetables is delicious and nutritious. Now, that's a combo we can get behind.

    Let's get to it!

    Vegan Basil Pesto Pasta With Vegetables
    Pesto and pasta perfection
    Table of Contents
    • 📖 About
    • 🍲 Key ingredients
    • 🔪 Instructions
    • 🌡️ Storage
    • 💭 Budget tips
    • 🍴 Tasting notes
    • 📋 Recipe
    • ♻️ Similar recipes
    • 💬 FAQ

    📖 About

    Since it's nearing the end of summer weather where we live, there's some last bits of basil in our garden to use up (ahem, pesto please). And we are always down for some carbs. So, the only logical option would be pesto pasta (...duh)!

    We believe some foods are just meant for each other. Pesto and pasta are members of that group. Seriously, how can both foods be so flippin' scrumdiddlyumptious? All we can say is, thank you to whoever first brought these two together. They're a match made in heaven.

    The really nice thing about this dish is how convenient everything is to throw together (hooray for busy weeknights). It takes all of 30 minutes, yet tastes gourmet! Plus, it's just as tasty served either cold or hot, making it a great lunch for work and school.

    We love loading our pasta with tons of Mediterranean-style vegetables, but this part is totally customizable. It's nice to mix things up in the veggie department, but typically we reach for greens like broccolini, arugula, or spinach, lots of sun-dried tomatoes and olives, and roasted peppers! Mmmm.

    Vegetables, Pasta, And Pesto On A Table
    These are the ingredients you'll need for this recipe

    🍲 Key ingredients

    • Pasta: we use radiatori pasta for this recipe, which can be used interchangeably with rotini if you can't find any. The name radiatori apparently comes from the fact that they look like mini radiators (imagine that). They are our preferred pasta for this recipe since there's lots of surface area to catch all that sauce. Plus, the shape pairs well with bite-size veggies.
    • Basil pesto:  if you're a pesto person, this is your lucky day. Quickly make a batch of our basil pesto, and thank us later (seriously, you'll be done in 5 minutes). It’s herbaceous, savoury, and zesty — just what this pasta needs.
    • Sun-dried tomatoes: tangy and sweet are words that come to mind when we think of sun-dried tomatoes. They add just the right amount of intense, juicy flavor to this savoury pasta dish. Tomatoes are high in an antioxidant, Lycopene, which is associated with a lower risk of prostate cancer according to some studies. Alright, tomatoes!
    • Vegan parmesan: salty, cheesy, and magnificent. Vegan parm is used in both the basil pesto and as a garnish. It's not something you want to skip on. Plus, you'll be delighted to know it provides you with a healthy dose of vitamin B12 from the nutritional yeast content. Now that's a win-win situation.
    • Mushrooms In A Pan With Oil
      Sauté your mushrooms
    • Mushrooms and Broccolini In A Pan With Oil
      Then add in the broccolini

    🔪 Instructions

    To start off, you'll need to fill a large pot about ⅔ - ¾ full with water, and bring it to a boil for the pasta. Then, you'll heat some oil in a pan over medium.

    We typically use the oil from our jar of sun-dried tomatoes, but olive or avocado oil work great too. Throw in your sliced mushrooms, and sauté them for a couple minutes before adding in the broccolini.

    Vegetables In A Pan With Oil
    Add the rest of the vegetables

    Next, add in the sliced zucchini, sun-dried tomatoes, chopped artichokes, and roasted red peppers. Cover your pan, and turn the heat down slightly. Let those veggies sauté for about 5 minutes, seasoning with salt and pepper when they are almost done.

    By this time, the pasta water should be boiling. Throw in a pinch of salt, then the pasta. Cook it according to your package directions.

    Vegetables In A Pan Sautéing
    While this is cooking, get the pesto and cheese ready

    While you're waiting for the veggies and pasta to cook, whip up a batch of our vegan parmesan and vegan basil pesto. When the pasta is done, drain it, then add it back to the same pot you cooked it in. Mix in the cooked vegetables, arugula, and pesto, and combine well.

    Vegetables With Pasta In A Pan
    Throw in your pasta and pesto and mix together in the pan

    Serve the pasta with a side of sun-dried olives and vegan parmesan on top. It also tastes amazing with a side of sourdough bread!

    🌡️ Storage

    This pasta stores well in the fridge for up to 2-3 days, which makes it great for leftover lunches! We do not recommend freezing it.

    Vegan Basil Pesto Pasta With Vegetables
    Add all of the garnishes and make it look pretty

    💭 Budget tips

    We think everyone should be able to eat better for less, so here are a few tricks to make this recipe even more affordable:

    • Use broccoli in place of the broccolini
    • Roast your own red bell peppers instead of using store-bought
    • Buy sun-dried tomatoes in bulk instead of jarred in oil
    • Replace the arugula with spinach

    🍴 Tasting notes

    All we can say is this pesto pasta has got it goin' on. We hope you love this meal as much as we do! It's:

    • Hearty
    • Savoury
    • Zesty
    • Delicious & nutritious

    If you try this pesto pasta, please rate it and leave us a comment below! Want to stay up-to-date with new recipes? Subscribe to our newsletter or connect with Broke Bank Vegan on social media. Happy eating!

    📋 Recipe

    Vegan Basil Pesto Pasta With Vegetables

    Vegan Basil Pesto Pasta With Vegetables

    $10.74 recipe | $1.79 serving
    Mitch and Justine
    Done in 30 minutes or less, this pasta is made with delicious Mediterranean vegetables and covered in a creamy, homemade pesto sauce. Top it off with vegan parmesan for the ultimate comfort meal.
    5 from 1 vote
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    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Main Course
    Cuisine Mediterranean, Vegan
    Servings 6 servings
    Calories 526 kcal

    Equipment

    • Large pot
    • Large frying pan
    • Strainer

    Ingredients
     

    US Customary - Metric

    Pasta

    • 20 oz pasta of choice ($2.65)

    Vegetables

    • 1 tablespoon olive oil or oil from the jar of sun-dried tomatoes ($0.12)
    • 1 heaping cup mushrooms of choice, sliced ($0.27)
    • 1 heaping cup broccolini, roughly chopped ($2.20)
    • 1 heaping cup zucchini, thinly sliced ($0.90)
    • ⅓ cup sun-dried tomatoes ($0.31)
    • ½ cup artichoke hearts, roughly chopped ($0.50)
    • ⅓ cup roasted red peppers, chopped ($0.41)
    • 1 heaping cup fresh arugula ($0.41)
    • 1 recipe vegan basil pesto ($2.96)
    • Sea salt & pepper to taste ($0.02)

    Garnishes optional

    • ¼ - ⅓ cup sun-dried olives, pitted and chopped
    • Vegan parmesan

    Instructions
     

    • To start, fill a large pot about ⅔ - ¾ full with water and bring it to a boil for the pasta.
    • Next, heat 1 tablespoon olive oil or oil from the sun-dried tomatoes in a pan over medium. Add in sliced mushrooms, and sauté them for 1-2 minutes. Then, add in the chopped broccolini and stir.
    • After another 1-2 minutes, add in the sliced zucchini, sun-dried tomatoes, chopped artichokes, and roasted red peppers. Cover your pan, and turn the heat down slightly.
    • Let everything cook down for about 4-5 minutes, or until your veggies are tender. Season with salt and pepper to taste.
    • In the meantime, add a pinch of salt to the boiling pasta water. Cook your pasta according to the package directions, or until they are al dente (careful not to overcook).
    • While you're waiting for the veggies and pasta to cook, whip up a batch of our vegan parmesan and vegan basil pesto. When the pasta is done, drain it, then add it back to the same pot removed from the stove.
    • Add in the cooked vegetables, arugula, and pesto, and mix well. Serve the pasta with a side of sun-dried olives and vegan parmesan on top. It also tastes amazing with a side of sourdough bread!

    Notes

    • Optional ingredients are not reflected in the price or calories of this recipe.
    • The pasta we are currently loving is the radiatori from Kaslo Sourdough's Pasta Fermentata.
    • You can use store-bought roasted peppers from a jar, or slice a raw red pepper in half, seed it, and bake at 450 degrees F for 15-20 minutes. Once the exterior appears blackened, the peppers are done. Let them cool, then remove the skins before chopping.

    Nutrition

    Serving: 1serving | Calories: 526kcal | Carbohydrates: 72g | Protein: 16.3g | Fat: 18.8g | Saturated Fat: 2.4g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 227.3mg | Potassium: 396.8mg | Fiber: 9.5g | Sugar: 5.7g | Vitamin A: 510IU | Vitamin C: 18mg | Calcium: 40mg | Iron: 3.36mg
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    ♻️ Similar recipes

    For more Mediterranean-inspired dishes, check out our:

    • Mediterranean couscous salad for a meal that's great to prep ahead of time!
    • Vegan fettuccine alfredo, but only if you love rich and creamy sauces.
    • Socca pizza, which you should definitely try if you haven't heard of it.
    • Vegan parmesan cheese to top this pasta off with!

    💬 FAQ

    What are some other vegetables I can use?

    Some other vegetables to try using in this recipe include other summer squash varieties like patty pan, eggplant, asparagus, broccoli, spinach, or peas.

    How can I make this recipe gluten-free?

    The only thing you'll need to swap out in order to make this recipe gluten-free is the pasta. Choose whatever gluten-free pasta is your favorite, and there you have it!

    How can I boost the protein content even more?

    If you want to add a little more protein to this pasta, try using lentil or chickpea pasta. Alternatively, you can just throw whole chickpeas or white kidney beans in for a little extra.

    « West African Peanut Stew (Vegan & Gluten-Free)
    Easy Vegan French Toast (Egg & Dairy-Free) »

    Reader Interactions

    Comments

    1. Emily

      January 24, 2021 at 10:20 pm

      Hi, Just a quick note to let you know your social media links under your recipe card do not link to anywhere. I click on them and nothing happens.

      Reply
      • Broke Bank Vegan

        January 25, 2021 at 1:24 pm

        Hi Emily! Thanks for the heads up. Are you talking about the green boxes in the recipe card? There are links in there that are working (we just checked). The whole green portion is not a button if that's what you were talking about. Sorry for the confusion!

        Reply

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    Hey, we're Mitch & Justine! We've been vegan for over 8 years, and we love to share plant-based recipes from around the world! Everything you'll find here is simple, affordable, and delicious. Learn more →

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