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.