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Vegan roasted veggie pesto pasta

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 servings

Ingredients

For the pesto

  • 1/3 cup almonds, toasted
  • 1 cup fresh basil
  • 2 cloves garlic, peeled and chopped
  • 2 tbsp nutritional yeast
  • 1/4 cup olive oil plus 2 tbsp
  • salt and pepper, to taste

For the pasta

  • 1 box pasta
  • 1 tbsp olive oil
  • 10 oz mushrooms, sliced
  • 1 yellow squash (or zucchini), sliced 1/4 inch think
  • 3 cups kale, stems removed and chopped
  • 1/2 cup oil-packed sun-dried tomatoes, chopped
  • salt and pepper, to taste

Instructions

For the pesto

  1. In a food processor, pulse together almonds, basil, garlic, and nutritional yeast until combined. Add olive oil and pulse until smooth. Season with salt and pepper.

For the pasta

  1. Heat olive oil in a large skillet over medium heat. Add mushrooms and do not stir for several minutes until they are golden and crispy on one side. Stir and add squash, cook until squash is soft.  

  2. Meanwhile, cook the pasta according to the package instructions.

  3. Turn heat to low and add kale and sun-dried tomatoes. Cook until kale is bright green, then add pasta and pesto. Stir until combined. Season with salt and pepper. Serve warm.