March 28, 2016

Spring Vegan Pesto Pasta

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Just 35 minutes to get this easy spring vegan pesto pasta on the table! Packed with a flavorful kale spinach pesto, whole wheat pasta and roasted asparagus and broccoli, it is PERFECT for the season. Dairy free with a gluten free option.

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

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

How many more times do you think I can say green? But really. It’s all I am thinking about at the moment. 

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 the sunshine and beautiful weather.

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

How To Make Vegan Pesto Pasta

So, 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.

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.

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

Spring 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 vegan pesto pasta on the table! Packed with a flavorful kale spinach pesto, whole wheat pasta and roasted asparagus and broccoli, it is PERFECT for the season. Dairy free with a gluten free option.

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.
  2. 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.
  2. 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.
  2. 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).
  3. Taste and season with additional salt / pepper as needed.

Notes

*To keep this gluten free - use your favorite gluten free pasta.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 421Total Fat: 29gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 0mgSodium: 342mgCarbohydrates: 37gFiber: 10gSugar: 5gProtein: 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.

© Ashley / Cook Nourish Bliss
Cuisine: Italian / Category: Main Dish
Dairy Free, Gluten Free, Main Dish, Meatless, Pasta, Recipes (ALL), Soy Free, Vegan, Vegetarian, Weeknight
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