Spring Green Vegan Pesto Pasta

Just 35 minutes to get this easy vegan pesto pasta on the table! With a flavorful kale spinach pesto, whole wheat pasta and roasted asparagus and broccoli!

As promised, the green recipe bonanza continues today with this spring green pesto pasta! It’s lean, mean and gorgeously green!

A white bowl filled with Vegan Pesto Pasta with a fork to the side.

How many more times do you think I can say green? But really. It’s all I am thinking about at the moment. I’ve been trying to get outside and take walks as much as possible to soak up the gorgeous weather here in North Carolina … and apparently all that looking at the green trees and flowers and grass really does something to a person.

As evidenced by the copious amounts of green smoothies, avocado toast, iced matcha lattes and well, this pasta (!) that I’ve been downing. I’m going to turn green here shortly.

But anyway. Enough of my rambling. Let’s get to the dish at hand!

Today we talk an awesome, healthy and quick pasta dish for spring. Because if you are anything like me, then you absolutely do not want to be stuck inside for long periods of time trying to get dinner on the table. We need to be out and about frolicking in that sunshine!

A tray of roasted asparagus & broccoli, plus a white bowl filled with Vegan Pesto Pasta.

How To Make Vegan Pesto Pasta

We start by making a simple pesto with some kale, spinach and walnuts. Meanwhile, we roast up some asparagus and broccoli (hello spring!) and cook up some whole wheat pasta.

Everything gets mixed together in a big ol’ bowl, along with some pasta water to help create a sort of “sauce.” We add in some lemon zest for brightness and some more walnuts for a bit of crunch … and then, we dig in!

I might advise scooping the pasta into serving bowls before enjoying. Otherwise you may realize that you just ate a good portion of dinner before you even sat down at the table couch. No control.

Two white bowls filled with Green Pesto Pasta with a fork in one bowl.

Tools I Love & Use To Make This Recipe (contains affiliate links):

  • Cuisinart 4-Cup Mini Food Processor – As much as I absolutely love my full-sized food processor, this little one is a favorite of mine for smaller jobs. I use it to make things like the pesto for this recipe. Makes for easier cleanup when you don’t need the power of the larger food processor (and it doesn’t take up a lot of space in the dishwasher!!).

Additional Vegan Pasta Recipes You Might Enjoy!

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Spring Green Vegan Pesto Pasta

Spring Green Vegan Pesto Pasta

Yield: about 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Just 35 minutes to get this easy spring green vegan pesto pasta on the table! With a flavorful kale spinach pesto, whole wheat pasta and roasted asparagus and broccoli!

Ingredients

For the pesto:

  • 2 cups lightly packed chopped kale leaves (stems removed)
  • 1 cup lightly packed baby spinach leaves
  • ⅓ cup raw walnuts
  • 1 clove garlic
  • ¼ teaspoon fine sea salt, or to taste
  • about ⅓ cup olive oil

For the veggies:

  • 1 medium red onion, sliced
  • 1 pound asparagus, ends trimmed and cut into 2 to 3 inch chunks
  • 3 cups chopped bite-sized broccoli florets
  • 2 tablespoons olive oil
  • ½ teaspoon fine sea salt
  • ¼ teaspoon pepper

For the pasta:

  • 14 ounces whole wheat rigatoni
  • zest of 1 medium lemon
  • ½ cup raw walnuts, chopped

Instructions

  1. Preheat the oven to 400ºF.

For the pesto:

  1. Add the kale, spinach, walnuts, garlic and salt to the bowl of a food processor. Pulse until finely chopped. With the food processor running, slowly pour in the olive oil. Process until smooth, scraping down the bowl as needed. If you need to thin out the pesto, add in additional olive oil a little at a time. Set aside.

For the veggies:

  1. Add the red onion, asparagus and broccoli to a large rimmed baking sheet. Drizzle with the olive oil, then sprinkle with the salt and pepper. Toss to combine and spread in an even layer. Bake for about 15 to 18 minutes, stirring once halfway through, until the veggies are tender but still have a slight bit of crunch.

For the pasta:

  1. Meanwhile, bring a large pot of lightly salted water to a boil. Add in the pasta and cook until al dente, according to the package directions. Drain, reserving the pasta water, and add to a large bowl. Add in the pesto and mix until well combined. Add in the veggies, the lemon zest and the walnuts and toss again to combine. Add in some of the reserved pasta water to get it to your desired sauciness (I add about ½ cup of the water). Taste and season with additional salt / pepper as needed.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 421 Total Fat: 29g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 23g Cholesterol: 0mg Sodium: 342mg Carbohydrates: 37g Fiber: 10g Sugar: 5g Protein: 12g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.