Whether you’re a gardener, farmers market goer, or simply love summer time produce, that is the dish for you! A summery zucchini pesto pasta with caramelized roasted zucchini, burst cherry tomatoes, candy + tender crimson onion, and protein-packed chickpeas. We could or could not have gone again for thirds within the take a look at kitchen!
Just 9 elements and easy strategies required for this saucy, satisfying, irresistible vegan meal, associates. Let us present you the way it’s carried out!
This pasta social gathering begins with getting the veggies able to go within the oven! Thinly sliced zucchini will get its personal baking sheet to make sure it turns into a bit of golden. Then cherry tomatoes, crimson onion, and chickpeas share the opposite baking sheet, which ensures the crimson onion doesn’t burn and the tomatoes burst open so as to add sauciness to the dish. It all will get seasoned merely with salt, pepper, olive oil, and crimson pepper flakes.
Once the veggies and chickpeas are within the oven, there’s time to get the pasta cooking then sit again and calm down! Or should you’re feeling adventurous and have 10 minutes to spare, make our Easy Vegan Pesto and Homemade Vegan Parmesan Cheese. No worries both approach…store-bought works, too. Do what’s best for you!
When your timer goes off, it’s time to mix all of it: pasta, pesto, and veggies + chickpeas.
Lastly, you’ll be able to garnish with vegan parmesan and freshly chopped basil, which takes this dish to the subsequent degree!
We can’t wait so that you can do that zucchini pesto pasta! It’s:
Herby
Saucy
Comforting
Veggie-packed
Quick & straightforward
& SO scrumptious!
This pasta makes a easy and satisfying meal by itself, however it will even be superb with a aspect of garlic bread or pesto breadsticksor paired together with your favourite protein. Our Simple Vegan Meatballs and Pesto “Parmesan” Turkey Meatballs would each pair splendidly!
More Zucchini Recipes
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Servings 4 (Servings)
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- 5 cups zucchini, halved lengthwise and lower into 1/4-inch slices (2 massive zucchini yield ~5 cups or 650 g)
- 1/2 massive crimson onion, diced (1/2 onion yields ~1 cup or 150 g)
- 1 pint cherry tomatoes, complete (1 pint yields ~2 ½ cups)
- 1 (15 oz.) can chickpeas, drained and rinsed (or sub ~1 ½ cups homemade)
- 4 Tbsp olive oil (DIVIDED)
- 1/2 tsp sea salt (DIVIDED)
- 1/2 tsp crimson pepper flakes (DIVIDED)
- 12 oz. pasta of alternative (gluten-free as wanted // we like Jovial Fusilli)
- 1 cup Basil Pesto (guarantee vegan/dairy-free as wanted // see notes for retailer purchased suggestions)
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Before preheating, prepare your oven racks in order that two baking sheets will match within the oven. Then preheat the oven to 425 levels F (218 C) and line two baking sheets with parchment paper.
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Add sliced zucchini to at least one baking sheet, then add the onion, tomatoes, and chickpeas to the opposite, maintaining the chickpeas on one aspect of the sheet. Add 2 Tbsp (30 ml) of oil to every baking sheet, then add 1/4 tsp salt and 1/4 tsp crimson pepper flakes to every baking sheet (quantities as authentic recipe is written — if adjusting the default variety of servings, add half of the entire measurements to every baking sheet). Toss till every little thing’s evenly coated, making certain you retain the chickpeas separated. Spread the zucchini out so it’s overlapping as little as doable.
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Roast for 20-Half-hour, till the veggies are very tender, the tomatoes are bursting open, and the chickpeas are golden brown and starting to crisp.
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While the veggies roast, deliver a big pot of salted water to a boil and cook dinner pasta based on package deal directions. While the water boils, put together the pesto (if utilizing homemade).
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After cooking and draining the pasta, return it to the pot and add the pesto. Stir properly and add extra pesto to style. Then add the roasted veggies and blend as soon as extra. Serve, topped with vegan parmesan and contemporary basil, if desired. Enjoy!
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Leftovers hold for 2-3 days within the fridge. Not freezer pleasant. Reheat within the microwave or briefly in a saucepan on the stovetop, including a bit of water as wanted.
*Store-bought dairy-free pestos we’ve tried and luxuriate in: Gotham Greens Vegan Pesto, the grand Garden Pesto, and Trader Joe’s Vegan Kale, Cashew & Basil Pesto.
*Nutrition data is a tough estimate calculated with Jovial brown rice fusilli and with out elective elements.
Serving: 1 serving Calories: 614 Carbohydrates: 91.3 g Protein: 17.2 g Fat: 22.5 g Saturated Fat: 2.6 g Polyunsaturated Fat: 2.6 g Monounsaturated Fat: 12.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 581 mg Potassium: 1108 mg Fiber: 10.9 g Sugar: 9.7 g Vitamin A: 341 IU Vitamin C: 48 mg Calcium: 115 mg Iron: 3.3 mg
