Vegetarian Pesto Pasta
A simple pesto pasta you can serve hot or cold as a side dish or a complete meal with chicken or chickpeas.
Prep Time10 minutes mins
Cook Time15 minutes mins
Course: Side Dish, Main Course
Keyword: vegetarian
Servings: 1
Author: Tansy Boggon
1 saucepan
1 Colander
1 Grater
1 Measuring Cup
- 1 cup cooked pasta, penne, spiral or bow tie (½ – ¾ uncooked)
- 2 tablespoons pesto, homemade or store-brought
- 2 tablespoons cheese, Parmesan, Edam or Colby
- ½ cup steamed or sautéed veggies
- Pinch pepper
Cook pasta as per packet instructions. Drain.
While the pasta is cooking, prepare the veggies.
Once the pasta is cooked, stir through pesto. Combine the veggies into the pasta or serve on the side.
Serve with shredded chicken or chickpeas mixed into or on top of the pasta—your choice.
Enjoy!
Pesto flavour options
Delicious with basil or sundried tomato pesto.
Veggies that go well with basil pesto are small broccoli florets, peas, green beans, fresh baby spinach leaves, sautéed asparagus or zucchini. Try sprinkling pumpkin seeds or capers for added texture and flavour.
Veggies that go well with sundried tomato pesto are steamed carrots, roasted or sautéed capsicum, roasted onions or tomatoes, corn. Try sprinkling with crumbed feta and sliced sundried tomatoes.
Serving
Pesto pasta can be served hot or cold, and can be reheated before serving if you prefer it warm.
Make it a complete meal
For a single serving, serve with 80 g cooked sliced or shredded chicken or ½ cup roasted chickpeas.
Make it gluten-free
Switch out the pasta for gluten-free pasta, such as rice or legume pasta.
Make it vegan
Use a dairy-free pesto and omit the Parmesan cheese. Try my Vegan Parmesan 'Cheese'.
Storage
Pesto pasta will keep in the fridge for 3-4 days in an airtight container. 