Vegetable pesto pasta is one of those dinners that comes together quickly while still looking bright and colorful on the table. Tender pasta is tossed with pesto, sweet red bell pepper, asparagus and mushrooms for a fresh meal that's perfect for spring and summer. It's an easy way to use seasonal vegetables and makes a great weeknight dinner or simple side dish.
One of my favorite things about vegetable pesto pasta is how easy it is to change with the seasons. In the spring, I love picking up fresh asparagus at the farmers market, while summer is the perfect time to toss in zucchini or whatever vegetables come out of the garden. And I love using my homemade basil pesto for the freshest flavor, though using your favorite store bought pesto still makes a great meal.
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Ingredients
- Pasta of choice
- Basil pesto, homemade or store bought
- Heavy whipping cream
- Grated parmesan cheese
- Red bell pepper
- Asparagus
- Mushrooms
See recipe card for quantities.
Instructions
Step 1: Start a large pot of water for the pasta. While the water heats, prepare the vegetables, grate the parmesan cheese (if needed) and whisk together the basil pesto and heavy whipping cream.
Step 2: Cook the pasta according to the package directions. Add the red bell pepper to the hot skillet and cook for 2 minutes, stirring occasionally. Add the asparagus and cook for 2 more minutes. Stir in the mushrooms and cook until all of the vegetables are crisp tender.
Step 3: Drain the cooked pasta and place it back in the pasta pot. Add the pesto mixture and the parmesan cheese and stir until the pasta is evenly coated.
Step 4: Fold in the cooked vegetables and stir until well combined.
Substitutions and Variations
- Gluten free - to make this recipe gluten free, use your favorite gluten free pasta.
- Vegan - to make this recipe vegan, use vegan heavy cream, vegan pesto and vegan parmesan style cheese.
- Asparagus - I love this recipe with asparagus, but zucchini or green beans would make good substitutions as well.
- Red bell pepper - you can substitute another color of bell pepper or another vegetable for the red bell pepper. Halved cherry tomatoes would also be a good substitute, but add them at the end of cooking the veggies and just cook until heated through.
- Parmesan cheese - I recommend Gran Padano as a good substitute for parmesan cheese.
Equipment
A pasta pot and a skillet are needed for this recipe.
Storage
Store in an airtight container in the refrigerator for up to 2 to 3 days.
Next Level Tips
- Love pasta with pesto? Also try my pesto pasta with sun dried tomatoes. And if you have fresh basil on hand, try making your own homemade basil pesto.
- I highly recommend using real Parmigiana Reggiano cheese from Italy. If you're not sure what the difference is between parmesan cheese and Parmigiana Reggiano cheese, I talk more about the differences in my portobello mushroom parmesan post. You could even add a portobello mushroom parmesan to the top or side of your veggie pesto pasta.
- Many pasta pesto recipes use oven roasted vegetables, but sometimes it's just too hot to turn the oven on in the summer. Stir frying the vegetables is quick and easy and can be done in the same amount of time it takes to cook the pasta!
FAQ
I used cavatappi pasta in the photos, but I also often use farfalle or penne. You can really use any pasta, but I like to use longer, bite-size pasta. Using a size that is similar to the chopped veggies makes it easier to get pasta and veggies in every bite.
There are lots of different proteins you could add. Anything from leftover grilled chicken, pan fried shrimp, bacon, white beans or chickpeas works well with the pesto and vegetables.
Related
Looking for other recipes like this? Try these:
Vegetable Pesto Pasta
Equipment
- 1 pasta pot
- 1 large skillet
Ingredients
- 6 ounces pasta
- 1 tablespoon olive oil
- 1 red bell pepper large dice
- 12 ounces trimmed asparagus 2 inch pieces
- 8 ounces baby bella or white mushrooms thickly sliced
- ½ cup basil pesto homemade or store bought
- ½ cup heavy whipping cream
- ¼ cup parmesan cheese grated
Instructions
- Bring a large pot of salted water to a boil.
- While the water heats, prepare the vegetables and grate the parmesan cheese if needed. In a small bowl, stir together the basil pesto and heavy cream. Set aside.
- Cook the pasta according to the package directions.
- While the pasta is cooking, heat 1 tablespoon of oil in a large skillet over medium high heat.
- Add the red bell pepper to the hot skillet and cook for 2 minutes, stirring occasionally. Add the asparagus and cook for 2 more minutes. Stir in the mushrooms and cook until all of the vegetables are crisp tender.
- Drain the pasta and return it to the pot. Add the pesto mixture and Parmesan cheese, stirring until the pasta is evenly coated. Fold in the cooked vegetables and stir until well combined. Garnish with additional parmesan cheese if so desired. Serve and enjoy!
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