Grilled Vegetable and Pesto Pasta Recipe
This grilled vegetable and pesto pasta is what happens when summer vibes and lazy energy get married and make something delicious. You toss colorful veggies on a grill, stir up a basil-loaded vegan pesto, and mix it with your favorite noodles like a woman with priorities. It’s herbaceous, smoky, and gives “fancy picnic without the ants.” Bonus: no animals, no guilt, no sweating over a hot stove for hours. Just pasta, plants, and the smug satisfaction of eating something green. Pair with a chilled wine and a side of “yes, I cooked that.”
Grilled Vegetable and Pesto Pasta Recipe
A breezy vegan pasta dish packed with grilled vegetables and coated in fresh dairy-free pesto—simple, herb-forward, and ridiculously flavorful.
Ingredients
For the Pasta
- 12 oz pasta penne, fusilli, or whatever you’ve got
- Salt for boiling water
- For the Grilled Vegetables
- 1 zucchini sliced
- 1 red bell pepper cut into strips
- 1 yellow squash sliced
- 1 red onion thick slices
- 1 tbsp olive oil
- Salt and pepper to taste
For the Vegan Pesto
- 2 cups fresh basil leaves
- 2 garlic cloves
- 3 tbsp nutritional yeast
- ¼ cup pine nuts or walnuts if your paycheck says “not today”
- ¼ cup olive oil
- Juice of 1 lemon
- Salt to taste
Instructions
- Cook pasta according to package instructions in salted water. Drain and set aside like a responsible adult.
- Toss veggies with olive oil, salt, and pepper. Grill them until charred and slightly tender—think golden, not mushy.
- Add basil, garlic, lemon juice, pine nuts, nutritional yeast, and a pinch of salt to a blender.
- Blend while drizzling in olive oil until smooth. Taste it—then add more salt if it needs sass.
- Chop grilled veggies into bite-sized pieces that actually fit in your mouth.
- Toss pasta, veggies, and pesto together in a giant bowl. Stir like your life depends on it.
- Serve immediately, or chill it for a pasta salad that slaps even cold.
Notes
🍎 Nutritional Values (Per Serving)
- Calories: 410
- Total Fat: 18g
- Saturated Fat: 2.5g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 13g
💊 Vitamins & Minerals (Per Serving)
- Vitamin C: 35%
- Iron: 20%
- Vitamin A: 30%
- Magnesium: 18%
- Vitamin K: 45%
✨ Extra Notes & Flavor Tips
- Add cherry tomatoes for color and juicy drama.
- Throw in some arugula if you like your pasta slightly angry.
- No pine nuts? Use almonds. Your blender won’t judge.
- Use gluten-free pasta if you’re that girl.
- Leftovers? Cold pesto pasta makes a killer desk lunch.
