Vegan Pesto Pasta Recipe

I am always looking for recipes that include tons of vegetables.

I find it very satisfying to know that I have just filled up on a nutrient dense meal. But I personally do not want to eat a plate of veggies! I like textures and flavors and different herbs and spices. For some reason, I also think dinner should be a warm cooked meal not a raw salad plate. That may be just me! Regardless, it still needs to be a balance, because who wants to spend hours in the kitchen on a complicated recipe?!

This recipe is a perfect win!

Loaded with vegetables but so creamy – even my husband gave a two thumbs-up review. If you know him, then you know. He does not hand out compliments that often, so I definitely feel victorious if he compliments a meal!

The creamy pesto sauce is made without olive oil and without cheese but is still creamy and absolutely delicious. And even though this is a pasta dish, I feel very comfortable in serving it to my daughter because it is packed with vegetables.

Give it a try as a substitution to your usual pesto recipe and let me know what you (and your family) think.

Pesto Pasta Ingredients:

Pesto Pasta Instructions:

Prepare the pasta according to the package instructions.

In a large skillet over medium to high heat add the tbsp of olive oil. Once the oil is hot, add the chopped onion and green pepper. Cook until translucent. Add the spiraled zucchini and cook for 3-5 minutes. Pour the pesto sauce over and add the halved tomatoes.

Top with salt and pepper. Once the pasta is finished, plate and top with the pesto sauce.

Enjoy!