Vegan Pesto Pasta

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
30 mins
Course: Main Course, Main Dish
Cuisine: Italian, American
Keyword: Vegan Pesto Pasta
Servings: 4 people
Calories: 447 kcal
Author: Sarah McMinn
Pesto Pasta
  • 1/2 lb fusilli pasta
  • 1 tbsp cooking oil
  • 1 medium zucchini, sliced into 1/4" rounds
  • 1 medium summer squash, sliced into 1/4" rounds
  • 1 heaping cup cherry tomatoes
  • 1/4 cup toasted pine nuts, optional
Basil Pesto
  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*
Fat 20g31%
Saturated Fat 2g13%
Sodium 299mg13%
Potassium 504mg14%
Carbohydrates 49g16%
Fiber 4g17%
Sugar 3g3%
Protein 16g32%
Vitamin A 260IU5%
Vitamin C 17.8mg22%
Calcium 49mg5%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.