I love the way each bite of my Zucchini Pesto Pasta sings with vibrant flavors. Sliced courgettes, minced garlic and your favorite pasta mingle with fresh basil, toasted pine nuts, nutritional yeast, olive oil and lemon juice. Every ingredient shines in perfect harmony. I celebrate this truly unforgettable vegan creation.

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I recently stumbled upon a new way to enjoy a classic vegan twist that totally surprised me. Roasted Courgette Pesto Pasta quickly became one of my favorite dishes.

I started off by tossing 2 medium courgettes sliced into rounds with 3 tbsp olive oil, minced garlic, salt and pepper, then roasting them until they were just right. While my pasta boiled away (250g of my choice), I blended the roasted courgettes with a generous handful of 2 cups fresh basil leaves, a squeeze of lemon juice, a couple more cloves of garlic, and a sprinkle of 2 tbsp nutritional yeast.

I even added in 1/3 cup lightly toasted pine nuts for that extra crunch that makes it all pop. Its vibrant flavors and bold textures remind me of mixing up a cool twist on a traditional green goddess pesto.

This dish feels new yet familiar and has totally won my heart.

Why I Like this Recipe

I like this recipe because it’s super easy to make and doesn’t take forever. I can throw together the roasted courgettes and pasta pretty quick which means I get a tasty meal even on busy days.

I also really enjoy how the flavor of the roasted courgettes comes through. They get a little bit crispy on the edges and bring a natural sweetness to the dish that makes it feel extra special.

Another thing I like is the homemade pesto. Mixing fresh basil, pine nuts, garlic and lemon gives it a tangy, vibrant taste that complements the pasta perfectly. It feels really fresh and light even though it’s bursting with flavor.

Plus, I love that its vegan. I feel good eating something that tastes delicious and is also a bit healthier for me and the environment.

Ingredients

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Pasta: Carbs fuel energy and provide a hearty texture to the dish.
Courgettes: High in fiber and vitamins, they offer a light veggie flavour twist.
Garlic: Adds a rich aroma, flavor and helps fight inflammation with antioxidants.
Basil: Fresh, aromatic and full of antioxidants, giving the meal a sunny herbal punch.
Pine Nuts: Offer protein and healthy fats while lending a nutty, crunchy boost.
Lemon: Bright, tangy citrus that smoothes flavors and gives a vitamin c kick.
Olive Oil: Rich in healthy monounsaturated fats that help absorb flavors and support heart health.
Nutritional Yeast: Adds a cheesy flavor while giving vitamin b and protein, boosting nutritional profile.

Ingredient Quantities

250g pasta of your choice

2 medium courgettes (zucchinis), sliced into rounds

3 cloves garlic, minced (use some for the roasting and some for the pesto)

3 tbsp olive oil (plus a little extra for drizzling)

2 cups fresh basil leaves

1/3 cup pine nuts, lightly toasted

2 tbsp nutritional yeast

Juice of 1 lemon

Salt and pepper to taste

How to Make this

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1. Preheat your oven to 400°F and line a baking tray with parchment paper.

2. Toss the sliced courgettes with 3 tbsp olive oil, a pinch of salt, pepper, and about half the minced garlic.

3. Spread the courgettes evenly on the tray and roast them for around 20 minutes until they’re tender and slightly golden.

4. While the courgettes are roasting, bring a pot of salted water to boil and cook your 250g pasta until it’s al dente.

5. In a food processor, put 2 cups of fresh basil, 1/3 cup lightly toasted pine nuts, the remaining minced garlic, 2 tbsp nutritional yeast, juice of 1 lemon, a pinch of salt, and a dash of pepper.

6. Blend these ingredients together and slowly drizzle in a little extra olive oil until your pesto gets creamy.

7. Once the pasta is ready, drain it well and return it to the pot.

8. Add the roasted courgettes to the pasta and stir in your freshly made pesto.

9. Mix everything gently until the pasta is well coated with the pesto and courgettes are evenly distributed.

10. Serve warm and drizzle a little extra olive oil on top if you like, and enjoy your vegan roasted courgette pesto pasta!

Equipment Needed

1. Oven (to preheat to 400°F)
2. Baking tray
3. Parchment paper
4. Cutting board
5. Chef’s knife (for slicing courgettes and mincing garlic)
6. Mixing bowl (to toss courgettes with oil and seasonings)
7. Large pot (for boiling water and cooking pasta)
8. Colander (for draining pasta)
9. Food processor (to blend basil, garlic, pine nuts, nutritional yeast, lemon juice, salt, and pepper into pesto)
10. Measuring spoons and cups (to accurately measure olive oil, pine nuts, nutritional yeast, and lemon juice)
11. Spatula or wooden spoon (for stirring the pasta with the pesto and roasted courgettes)

FAQ

Can I prepare the pesto ahead of time?

Yep, you can prep the pesto up to a day in advance. Just keep it in an airtight container in the fridge. Give it a good stir before using.

What type of pasta works best for this recipe?

You can use pretty much any pasta, but i tend to use penne or spaghetti because they hold the sauce well.

How do I know when the courgettes are roasted perfectly?

Look for a light golden color on the edges and a bit of tenderness when you poke them with a fork. They should not be mushy.

Can I substitute the pine nuts with other nuts?

Sure thing, walnuts or almonds work pretty good too. Just toast them lightly before adding to your pesto.

Do I need to salt the pasta water?

Absolutely, salting your water adds flavor to the pasta, so don’t skip it.

Why do I use garlic for both the roasting and the pesto?

Using garlic in both steps builds up a deeper flavor in your dish, making it more robust and tasty.

Roasted Courgette Pesto Pasta Recipe Substitutions and Variations

If you don’t have courgettes, you can use eggplant or even some summer squash as a decent alternative.
If pine nuts are hard to come by, try swapping them with walnuts or almonds – both give a nutty flavor.
Instead of nutritional yeast, some grated Parmesan cheese works nice if you’re not keeping it vegan.
If you’re low on olive oil, avocado oil is a solid choice for roasting and adding a little drizzle at the end.

Pro Tips

1. When roastin those courgettes, make sure to cut ’em evenly so they cook the same and keep an eye on ’em because ovens can be all over the place. I found checkin them around 18 minutes helps you avoid burnt spots.

2. For the pesto, add the oil really slowly while blendin just to get a smooth mix; if it ends up too thick, a splash of water can make it creamier.

3. Don’t rush to toast the pine nuts. They can go from golden to burnt in seconds so, keep a close watch so they don’t turn bitter.

4. Taste and adjust the seasonin at the end. Sometimes the flavors mellow out a bit after mixing so a little extra lemon or salt can really brighten the dish up.

Roasted Courgette Pesto Pasta Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Oven (to preheat to 400°F)
2. Baking tray
3. Parchment paper
4. Cutting board
5. Chef’s knife (for slicing courgettes and mincing garlic)
6. Mixing bowl (to toss courgettes with oil and seasonings)
7. Large pot (for boiling water and cooking pasta)
8. Colander (for draining pasta)
9. Food processor (to blend basil, garlic, pine nuts, nutritional yeast, lemon juice, salt, and pepper into pesto)
10. Measuring spoons and cups (to accurately measure olive oil, pine nuts, nutritional yeast, and lemon juice)
11. Spatula or wooden spoon (for stirring the pasta with the pesto and roasted courgettes)

Ingredients

250g pasta of your choice
2 medium courgettes (zucchinis), sliced into rounds
3 cloves garlic, minced (use some for the roasting and some for the pesto)
3 tbsp olive oil (plus a little extra for drizzling)
2 cups fresh basil leaves
1/3 cup pine nuts, lightly toasted
2 tbsp nutritional yeast
Juice of 1 lemon
Salt and pepper to taste

Directions

Preheat your oven to 400°F and line a baking tray with parchment paper.
Toss the sliced courgettes with 3 tbsp olive oil, a pinch of salt, pepper, and about half the minced garlic.
Spread the courgettes evenly on the tray and roast them for around 20 minutes until they're tender and slightly golden.
While the courgettes are roasting, bring a pot of salted water to boil and cook your 250g pasta until it's al dente.
In a food processor, put 2 cups of fresh basil, 1/3 cup lightly toasted pine nuts, the remaining minced garlic, 2 tbsp nutritional yeast, juice of 1 lemon, a pinch of salt, and a dash of pepper.
Blend these ingredients together and slowly drizzle in a little extra olive oil until your pesto gets creamy.
Once the pasta is ready, drain it well and return it to the pot.
Add the roasted courgettes to the pasta and stir in your freshly made pesto.
Mix everything gently until the pasta is well coated with the pesto and courgettes are evenly distributed.
Serve warm and drizzle a little extra olive oil on top if you like, and enjoy your vegan roasted courgette pesto pasta!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.