Vegan Pesto Pasta
Pesto Pasta with Summer Squash

This vegan Pesto Pasta is tossed with sautéed summer squash, zucchini, and cherry tomatoes for a light and refreshing dinner that can be enjoyed all summer long.

Prep Time
15 mins
Cook Time
15 mins
Total Time
15 mins
 
Course: Main Course, Main Dish
Cuisine: American, Italian
Keyword: Vegan Pesto Pasta
Servings: 4 people
Calories: 447 kcal
Author: Sarah McMinn
Ingredients
Pesto Pasta
Basil Pesto
US Customary - Metric
Instructions
  1. Bring 2 quarts of water to boil and add fusilli pasta. Cook, uncovered, for 7-9 minutes until pasta is al dente. Remove from heat, strain through a colander, and set aside. 

  2. While pasta is cooking, heat oil in a large cast iron skillet over medium-high heat. Once the oil is hot, reduce heat to medium and add summer squash, zucchini, and tomatoes. Sauté, stirring occasionally, until zucchini and squash have cooked all the way through and tomatoes have begun to burst open. Remove from heat.  

  3. While vegetables are sautéing, place all the ingredients for the basil pesto EXCEPT the olive oil, in a food processor and blend until smooth. With motor running, slowly add the olive oil until it's completely incorporated.  

  4. With the vegetables still in the skillet, add pasta and pesto and stir together. 

  5. Serve immediately with toasted pine nuts and fresh basil (optional). 

Nutrition Facts
Vegan Pesto Pasta
Amount Per Serving
Calories 447 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 2g 10%
Sodium 299mg 12%
Potassium 504mg 14%
Total Carbohydrates 49g 16%
Dietary Fiber 4g 16%
Sugars 3g
Protein 16g 32%
Vitamin A 5.2%
Vitamin C 21.6%
Calcium 4.9%
Iron 17.9%
* Percent Daily Values are based on a 2000 calorie diet.