Pesto Pasta with Veggies (Gluten free, Dairy free)

This pesto pasta with veggies recipe is made with ingredients you likely already have at home! All you need is gluten free pasta, pine nuts, creamy pesto, any vegetables and dairy free parmesan cheese! This recipe is gluten free, dairy free, and vegan. If you are not gluten free, you can use any pasta you want. If you are not dairy free you can use any cheese you want!

The gluten-free pasta provides complex carbohydrates that will keep you feeling full. The roasted zucchini and chickpeas are a good source of protein and fiber. The pesto sauce is made with oat milk, fresh basil, pine nuts, and olive oil. The sauce is a great source of vitamins and minerals.

This pesto pasta with veggies is a great option for a quick and easy weeknight meal. It’s also a great way to use up leftover roasted vegetables. And the dairy-free parmesan cheese adds a touch of richness and flavor.

Pesto pasta is a great recipe for weeknights when you don’t have a lot of time to cook or do dishes. It’s quick and easy to make, and it’s also relatively clean-up friendly.

WHY YOU’LL LOVE THIS RECIPE

• The pesto pasta with veggies is gluten-free and dairy-free.
• If you are not gluten free you can make this pasta with any pasta you have in the pantry!
• It’s a good source of protein and fiber, which can help you feel full and satisfied.
• It’s a good source of vitamins and minerals, including vitamin K and folate.
• It’s low in calories and fat, making it a good choice for people who are watching their weight.
• Quick and easy to make: Pesto pasta is a quick and easy meal that can be made in under 30 minutes.
• Healthy: Pesto pasta is a healthy meal that is low in calories and fat. It is also a good source of protein and fiber, which can help you feel full and satisfied.
• Versatility: Pesto pasta can be customized to your liking. You can use different types of pasta, vegetables, and pesto sauce. You can also add other ingredients, such as chicken, shrimp, or tofu.
• Budget-friendly: Pesto pasta is a budget-friendly meal that can be made with affordable ingredients.
• You can use pre-cooked or frozen vegetables to save time.
• Make a double batch of pesto sauce and store it in the refrigerator for up to a week.
• Cook the pasta ahead of time and reheat it when you are ready to eat.

INGREDIENTS & SUBSTITUTIONS

Gluten-Free Pasta: Gluten-free pasta is made without wheat flour, making it a good option for people with gluten allergies or sensitivities. It is also a good source of complex carbohydrates, which will give you sustained energy throughout the day. If you are gluten-free, you can use a different type of gluten-free pasta. If you are not gluten free you can make this pasta with any pasta you have in the pantry!

Pine Nuts: Pine nuts are a type of tree nut that is high in healthy fats and vitamin K. They have a mild, nutty flavor that pairs well with other ingredients in pesto sauce. If you do not have pine nuts, you can use walnuts, almonds, sunflower seeds or cashews as a substitute.

Roasted Zucchini: Zucchini is a type of summer squash that is low in calories and fat and high in vitamins and minerals. It has a mild, slightly sweet flavor that pairs well with other vegetables and proteins. If you do not have zucchini, you can use another type of vegetable, such as yellow squash, eggplant, or bell pepper.

Roasted Chickpeas: Chickpeas are a type of legume that is high in protein and fiber. They have a nutty flavor that pairs well with other ingredients in pesto sauce. If you do not have roasted chickpeas, you can use canned chickpeas, but be sure to rinse them well to remove any excess salt.

Dairy-Free Parmesan Cheese: Dairy-free parmesan cheese is a type of vegan cheese that is made from nuts, seeds, or vegetables. It has a salty, nutty flavor that pairs well with other ingredients in pesto sauce. If you do not have dairy-free parmesan cheese, you can use nutritional yeast as a substitute.

Creamy Pesto: Creamy pesto is a type of homemade pesto sauce that is made with olive oil, pine nuts, oat milk and basil. It is a delicious and versatile sauce that can be used on pasta, pizza, or sandwiches. If you don’t have time to make this pesto you can always buy a pre made option!

TASTE & TEXTURE

pesto pasta with veggies is a delicious and satisfying dish that is made with a variety of flavors and textures. The gluten free pasta provides a soft and chewy base, while the roasted zucchini and chickpeas add a hearty and earthy flavor. The creamy pesto sauce is made with olive oil, pine nuts, basil, and oat milk. The oat milk it adds a richness and creaminess to the dish.

The overall taste of pesto pasta with veggies is light and refreshing, but it is also hearty and satisfying. The different textures of the pasta, vegetables, and cheese create a delicious and enjoyable eating experience.

The gluten free pasta has a soft and chewy texture that is perfect for holding the other ingredients. The roasted zucchini has a mild, slightly sweet flavor that pairs well with the creamy pesto sauce. The roasted chickpeas have a nutty flavor that adds a bit of depth to the dish. The creamy pesto sauce is made with olive oil, pine nuts, basil, and Parmesan cheese, and it has a rich and creamy texture. The dairy free parmesan cheese adds a salty and nutty flavor that helps to bind all of the flavors together.

DIRECTIONS

STEP 1

Combine all the creamy pesto sauce ingredients in a blender. Blend until smooth. Set aside.

STEP 2

Cook the pasta according to the package directions.

STEP 3

While the pasta is cooking, roast the zucchini and chickpeas in a preheated oven at 400 degrees Fahrenheit for 20-25 minutes, or until tender.

STEP 4

Drain the pasta and add it to a large bowl.

STEP 5

Add the roasted zucchini, chickpeas, pine nuts, pesto, and dairy free parmesan cheese to the pasta while it is still in the pot.

STEP 6

Add the sauce. Stir until warm. Serve the pesto pasta with veggies. Enjoy!

EXPERT TIPS & TRICKS

HOW TO MAKE THIS LOWER CARB

To make this pesto pasta with veggies lower carb you can use veggie pasta!

Cauliflower pasta and zucchini pasta have emerged as fantastic low-carb alternatives to traditional pasta, offering a nutritious and delicious way to satisfy pasta cravings while adhering to a reduced carbohydrate intake. This vegetable-based option not only significantly cuts down on carbohydrates but also provides a wealth of vitamins, minerals, and dietary fiber.

Zucchini pasta, often referred to as “zoodles,” is another remarkable low-carb alternative that has gained popularity for its simplicity and versatility. Made by spiralizing zucchini into noodle-like strands, this option reduces carb content dramatically while introducing a rich source of antioxidants, vitamins, and hydration. Zucchini pasta serves as an ideal canvas for various sauces and toppings.

HOW TO SERVE & STORE

Start by popping your pesto pasta with veggies leftovers into a sealed container and popping that in the fridge – it’s good for around 2-3 days. When you’re ready to enjoy it again, grab a pot, add a little water, and let it simmer. Drop your pasta in for about 1-2 minutes until it’s warmed up. Then, drain the pasta and coat it with your awesome pesto sauce. A quick toss to mix things up, and you’re all set for a delicious gluten-free pasta round two!

If you are reheating the pesto pasta with veggies in the microwave, be careful not to overcook it, as it can become mushy. If you are reheating the pasta in the oven, you can add a bit of water to the baking dish to prevent the pasta from drying out. You can also add other ingredients to the pasta when you reheat it, such as shredded cheese, toasted nuts, or roasted vegetables.