Whether or not you’re a gardener, farmers market goer, or simply love summer season 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 check kitchen!
Simply 9 components and easy strategies required for this saucy, satisfying, irresistible vegan meal, buddies. Allow us to present you the way it’s completed!
This pasta occasion 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 somewhat 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. All of it will get seasoned merely with salt, pepper, olive oil, and crimson pepper flakes.
As soon as the veggies and chickpeas are within the oven, there’s time to get the pasta cooking then sit again and loosen up! Or in case you’re feeling adventurous and have 10 minutes to spare, make our Simple Vegan Pesto and Selfmade Vegan Parmesan Cheese. No worries both means…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 stage!
We are able to’t wait so that you can do that zucchini pesto pasta! It’s:
Herby
Saucy
Comforting
Veggie-packed
Fast & simple
& SO scrumptious!
This pasta makes a easy and satisfying meal by itself, however it could even be wonderful with a facet of garlic bread or pesto breadsticks, or paired along with your favourite protein. Our Easy Vegan Meatballs and Pesto “Parmesan” Turkey Meatballs would each pair splendidly!
Extra Zucchini Recipes
In case you do that recipe, tell us! Go away a remark, fee it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, buddies!
Servings 4 (Servings)
- 5 cups zucchini, halved lengthwise and reduce 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, entire (1 pint yields ~2 ½ cups)
- 1 (15 oz.) can chickpeas, drained and rinsed (or sub ~1 ½ cups home made)
- 4 Tbsp olive oil (DIVIDED)
- 1/2 tsp sea salt (DIVIDED)
- 1/2 tsp crimson pepper flakes (DIVIDED)
- 12 oz. pasta of selection (gluten-free as wanted // we like Jovial Fusilli)
- 1 cup basil pesto (guarantee vegan/dairy-free as wanted // see notes for retailer purchased suggestions)
-
Earlier than preheating, organize 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.
-
Add sliced zucchini to at least one baking sheet, then add the onion, tomatoes, and chickpeas to the opposite, maintaining the chickpeas on one facet 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 unique recipe is written — if adjusting the default variety of servings, add half of the overall measurements to every baking sheet). Toss till all the pieces’s evenly coated, guaranteeing you retain the chickpeas separated. Unfold the zucchini out so it’s overlapping as little as doable.
-
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.
-
Whereas the veggies roast, carry a big pot of salted water to a boil and cook dinner pasta in response to bundle directions. Whereas the water boils, put together the pesto (if utilizing home made).
-
After cooking and draining the pasta, return it to the pot and add the pesto. Stir nicely 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. Take pleasure in!
-
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 somewhat water as wanted.
*Retailer-bought dairy-free pestos we’ve tried and luxuriate in: Gotham Greens Vegan Pesto, Le Grand Backyard Pesto, and Dealer Joe’s Vegan Kale, Cashew & Basil Pesto.
*Vitamin data is a tough estimate calculated with Jovial brown rice fusilli and with out optionally available components.
Serving: 1 serving Energy: 614 Carbohydrates: 91.3 g Protein: 17.2 g Fats: 22.5 g Saturated Fats: 2.6 g Polyunsaturated Fats: 2.6 g Monounsaturated Fats: 12.7 g Trans Fats: 0 g Ldl 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
