Vegetable Pesto Pasta Formula (3 Variations)

Maintaining variety is one of the toughest parts of planning and cooking dinners each week. Not only is it boring to eat the same meals all the time, but nutritionally, you're worse off if you always eat the same foods. That's why vegetable pesto pasta is my go-to simple, healthy meal. Not only is it always easy to cook a box of pasta, but you can swap in different vegetables to ensure you're getting a variety of nutrients, all while keeping your taste buds interested. It's also vegetarian and can easily be made vegan, so is perfect for family members or guests with dietary restrictions.

Below, I've outlined a formula for creating vegetable pesto pastas (with measurements for 4 servings), and three of my favorite combinations. These recipes are very forgiving, so you can increase or reduce certain ingredients to meet your preferences.

Skip to the recipe card to see exact measurements and instructions for carrot pesto pasta with tomatoes, bell peppers, and white beans.

Pesto

For the pesto, puree the following ingredients in a food processor:

One cup of a chopped, roasted vegetable that will be the main flavor of the pesto. 

You can try lots of different vegetables, but the one you choose should soften when roasted and pair nicely with basil or parsley. Good options include carrots, butternut squash, sweet potatoes, broccoli, or bell peppers.

About one half to one full cup of an herb.

Basil is used in traditional pestos, but parsley is also a great option for its versatility and taste. If you're cooking in the autumn, you can add a little sage to complement fall vegetables.

One half cup of nuts.

Pine nuts are traditional in pesto, so are always a great option. Walnuts are very nutritious and pair well with many flavors, while soaked cashews add creaminess. Just make sure to use less salt in your pesto if the nuts you use are pre-salted.

Garlic, Parmesan cheese, olive oil, salt, and pepper.

The following ingredients are consistent regardless of your previous choices.

• Garlic: 3-4 cloves, smashed (garlic amounts are merely a suggestion - go crazy with the garlic if that's your style).
• Parmesan: About 1/2 cup, grated. To make the pesto dairy-free, swap in nutritional yeast, a vegan Parmesan alternative, or omit the Parmesan altogether. You'll likely need to add more salt and less olive oil if you choose to omit.
• Olive oil: Start with 1/2 cup, but add more if you've added extra vegetables, herbs, or if you prefer a thinner pesto. Add an extra tablespoon at a time and continue to puree until you reach your desired consistency. If you accidentally add too much, add extra cheese and/or herbs until it's thickened.
• Salt and pepper: At least 1/2 tsp of each, but usually more. Add a little to start and taste the pesto once pureed. Add more as needed.

The above image shows carrot pesto after blending. It's a thick pesto, almost like a paste, but folds nicely into the pasta after you add pasta water. To make it thinner from the start, just add more olive oil.

Pasta and toppings

One pound of pasta in a shape that holds sauce well.

Use a pasta with grooves, nooks, and crannies that the pesto can fill, such as orecchiette, medium shells, or cavatappi. Stay away from spaghetti or other straight pastas. (Learn more about pairing sauce with pasta.)

A cup or two of chopped, roasted vegetables that pair well with your pesto base.

By adding extra roasted veggies, you can get creative and include other vegetables you enjoy. Roasted tomatoes go well with just about any sauce, but other options include roasted bell peppers, broccoli, cauliflower, sweet potatoes, or Brussels sprouts.

One can of beans (or meat if you'd like).

Beans are an excellent source of protein, fiber, and iron, so they're great for balancing out the nutritional value of your pasta dish. I like to use cannellini beans, but you can experiment with other beans. If you'd rather include meat, you can add meatballs, pancetta, ground meat, etc.

About one half to one cup of pasta water.

Take out one cup of water from the pot while cooking the pasta. Once your pasta is assembled, stir in pasta water (about 1/4 cup at a time) to help the pesto cling to the pasta.

One half cup of chopped nuts.

To add extra texture and flavor, sprinkle chopped nuts on top of the pasta before serving. It's easiest to add whichever nut you included in your pesto, which will automatically pair well with the rest of the dish.

Variations

You can experiment with lots of different combinations and find the ones you enjoy best, but if you're looking for specific inspiration, these are the variations I make most often:

• Carrot pesto (roasted carrots, basil, walnuts, parmesan, garlic, olive oil, salt, pepper) + roasted yellow bell peppers + roasted tomatoes + cannellini beans + orecchiette + walnuts
• Roasted red pepper pesto (1/2 jar of roasted red bell peppers (drained), parsley, walnuts, parmesan, garlic, olive oil, salt, pepper) + roasted broccoli + medium shells + walnuts
• Butternut squash and sweet potato pesto (mix of roasted sweet potatoes and butternut squash, mix of herbs - parsley, oregano, sage, cashews, parmesan, garlic, olive oil, salt, pepper) + pancetta + cavatappi + cashews