This springtime veggie pesto pasta transforms fresh spring vegetables into a vibrant, deeply flavorful green pesto that will become the star of your weeknight meals. Roasting coaxes out the nutty sweetness of the cauliflower and broccoli, while the peppery arugula, spinach, and fresh lemon offer a fresh, zesty contrast. Toss it with freshly cooked, al dente pasta and serve with extra veggies, nutritional yeast, hemp hearts, and red pepper flakes for a meal that is as nourishing as it is delicious.
What is Hidden Veggie Pesto?
Instead of traditional homemade basil pesto, we're going to create the most delicious spring pesto with hidden veggies.
If you've never tried anything like this before, then bear with me. it's a little different than you may be used to, but it's one of the best ways to serve lots of veggies at once.
Basically, the first step is to roast the garlic, cauliflower, and broccoli until tender. The cooked vegetables will add extra body to the pesto, making it easier to use less oil and get a larger serving while also adding a nutty, roasted veggie flavor.
Blend the roasted veggies with fresh greens, specifically peppery arugula and baby spinach, with olive oil, nutritional yeast, hemp hearts, and fresh lemon juice.
The finished pesto is a bold, vibrant green with a fresh, vegetal flavor with a savory, cheesiness, but without any added nuts or cheese.
Serve over pasta, piled high with extra veggies, and add your favorite garnishes for a nutrient-dense, fiber-rich meal that will give your body exactly what it needs.
Why you’ll love this Veggie Pesto Pasta Recipe
- Loaded with hidden veggies in the bright green pesto sauce
- Celebration of the freshest spring veggies and greens
- Easy weeknight meal for the whole family
- Can be made with any kind of pasta to suit your dietary preferences
- Naturally dairy-free, vegan, and nut-free
Ingredients For Springtime Vegetable Pesto Pasta
This list looks long, but most of the ingredients are used to make the most delicious homemade pesto with roasted veggies, arugula, and spinach. The rest of the ingredients are everyday pantry staples you probably already have on hand!
For Veggie Pesto
- Arugula - This is a classic spring green and adds a nice, peppery note and bright green color.
- Baby spinach - Baby spinach is milder than full-sized spinach and is one of the first fresh greens available in spring.
- Olive oil
- Roasted veggies - We're going to roast broccoli, cauliflower, and garlic until tender to add body to the pesto while sneaking in some extra veggies.
- Nutritional yeast - For a cheesy flavor similar to parmesan cheese.
- Hemp hearts - These are high in healthy fats and protein, and add a nutty richness to the pesto without requiring pine nuts or almonds.
- Fresh lemon juice - Fresh is always best. I highly recommend using fresh lemons instead of the bottled stuff.
- Salt - To bring out flavor.
For the pasta
- Pasta - Any shape or type of pasta will work. Add extra fiber by using a whole wheat or chickpea pasta.
- Roasted veggies - Some of the veggies we roasted are going into the pesto, but the rest will be tossed with the pasta. Use cherry tomatoes and red bell pepper in addition to the remaining cauliflower and broccoli.
- Olive oil - To roast the veggies and help them caramelize in the oven.
- Garnishes - Top the pasta with nooch or vegan parmesan cheese, hemp hearts, and crushed red pepper to taste.
Bonus tip: To make this dish gluten-free, simply use your favorite gluten-free pasta.
How to Make Vegetable Pesto with Pasta
You'll need to roast two trays of veggies. Don't forget that some will be added to the pesto while the rest will be tossed with the cooked pasta. Once the pesto is ready, cook the pasta, then serve!
- Preheat oven to 400.
- Place broccoli, cauliflower and bell pepper on a sheet pan. Drizzle with extra virgin olive oil and a pinch of salt. Roast for 20 minutes, turning once halfway.
- Add garlic and cherry tomatoes to a sheet pan and drizzle with oil and salt. Roast for 20 minutes until soft.
- Once the veggies are cooked, make the pesto with hidden veggies! Add arugula, spinach, roasted cauliflower and broccoli, nutritional yeast, hemp hearts, salt, lemon, water and roasted garlic to a blender or food processor. Puree until smooth.
- Cook pasta until al dente following the package instructions. Strain and add the pesto to hot and steaming pasta with the chopped peppers, roasted tomatoes and roasted veggies that did not go into the pesto.
- Garnish if desired with crushed red pepper, nutritional yeast and hemp hearts and serve.
- After cooling, wrap leftovers tightly and enjoy for up to 4 days.
Storing Suggestions
Store leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, either warm in a skillet with an extra splash of water to loosen the sauce or microwave for several minutes until piping hot.
Tips for Making the Best Pesto Veggie Pasta
- Play with herbs. You don't have to add fresh basil to pesto, but you can if you want! Some fresh basil leaves or parsley would add even more flavor alongside the arugula and spinach.
- Use a fiber-rich pasta. This recipe can be made with any type of pasta you prefer, including gluten-free pasta, lentil pasta, and more. I usually like to use a high fiber pasta to make the meal even more filling.
- Add extra protein. Add a can of white beans with the roasted veggies and pesto.
FAQs
Absolutely! Blending cooked veggies into your pesto is a total game-changer. It does take a little trial and error to get the amount of moisture just right, but this method works with lots of different veggies. For this recipe, you could also add roasted zucchini or yellow squash, romanesco, and more. And that's just for a green pesto!
There's also pesto rosso, which is made with sun-dried tomatoes, but can also be enhanced with roasted peppers and fresh tomatoes.
Adding roasted veggies can reduce the amount of oil required, which reduces the calories while adding so many more vitamins, minerals, and flavor. It's a great strategy and can make your meals way more interesting, too.
Yes, the spicy arugula and spinach are just two options. Use any tender spring greens you like. Make sure they have enough body to withstand the blending process without breaking down. Some good choices include regular or baby kale plus tender Swiss chard. I also like to include a green with a bold flavor, like arugula, as it really stands out and makes the pesto really pop.
Other Delicious Vegan Pasta Recipes
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Springtime Pesto Pasta
Ingredients
*For Roasted Veg
- 1 head broccoli in florets
- ½ head cauliflower in florets
- 1 red bell pepper
- 1 tbsp extra virgin olive oil
- 2 pinch salt
- 1 head garlic split in half widthwise, exposing the cloves
- 12-15 cherry tomatoes preferably on vine
*For Pesto:
- 1 cup arugula
- 1 cup baby spinach
- 4 tbsp olive oil
- 1 ½ cup roasted cauliflower
- 1 cup roasted broccoli
- ¼ cup nutritional yeast
- ¼ cup hemp hearts
- 1 pinch salt
- 1 lemon juiced
- ¼ cup water
- 1 head roasted garlic
Pasta
- 1 pound dry pasta shape of choice
Garnish
- 1 tsp crushed red pepper optional
- 1 tsp nutritional yeast
- 1 tsp hemp hearts
Instructions
- Preheat oven to 400
- Place broccoli, cauliflower and bell pepper on a sheet pan. Drizzle with extra virgin olive oil and a pinch of salt. Roast for 20 minutes, turning once halfway.
- Add garlic and cherry tomatoes to a sheet pan and drizzle with oil and salt. Roast for 20 minutes until soft.
- Once veggies are cooked make the pesto with hidden veggies! Add arugula, spinach, roasted cauliflower and broccoli, nutritional yeast, hemp hearts, salt, lemon, water and roasted garlic to a blender. Puree until smooth
- Cook pasta and add the pesto to hot and steaming pasta with the chopped peppers, roasted tomatoes and roasted veggies that did not go into the pesto.
- Garnish if desired with crushed red pepper, nutritional yeast and hemp hearts and serve.
- After cooling, wrap leftovers tightly and enjoy for up to 4 days.