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Vegan Basil Pesto Pasta With Vegetables

Vegan Basil Pesto Pasta With Vegetables

$10.74 recipe | $1.79 serving
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
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
 

Pasta

  • 20 oz pasta of choice ($2.65)

Vegetables

  • 1 tbsp 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)
  • cup sun-dried tomatoes ($0.31)
  • ½ cup artichoke hearts, roughly chopped ($0.50)
  • 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 tbsp 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

Nutrition Facts
Vegan Basil Pesto Pasta With Vegetables
Serving Size
 
1 serving
Amount per Serving
Calories
526
% Daily Value*
Fat
 
18.8
g
29
%
Saturated Fat
 
2.4
g
15
%
Trans Fat
 
0
g
Cholesterol
 
0
mg
0
%
Sodium
 
227.3
mg
10
%
Potassium
 
396.8
mg
11
%
Carbohydrates
 
72
g
24
%
Fiber
 
9.5
g
40
%
Sugar
 
5.7
g
6
%
Protein
 
16.3
g
33
%
Vitamin A
 
510
IU
10
%
Vitamin C
 
18
mg
22
%
Calcium
 
40
mg
4
%
Iron
 
3.36
mg
19
%
* Percent Daily Values are based on a 2000 calorie diet.
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