This pesto pasta recipe is perfect for fussy eaters, busy moms, and everyone in between! Our family followed a vegan diet for a while and this recipe was one of our favorite go-to dinners.
Even if you’re not vegan, having a meatless entree can be a nice way to add more vegetables to your diet. Since this recipe can be made from start to finish in 30 minutes, you won’t have to do much preparation and you can have it on the table in no time!
Simple Pesto Pasta Recipe
Inspired by the Easy Pesto recipe at AllRecipes
What You’ll Need:
2 medium yellow squash, sliced into half-moons
2 medium zucchini squash, sliced into half-moons
16 ounces corkscrew pasta
1/4 cup of dry raw almonds
1 package of whole basil leaves (about 1/4 cup)
3/4 cup of extra virgin olive oil, divided
Salt and pepper, to taste
Parmesan cheese (Vegan or non-vegan)
Preheat an oven to 425 degrees. Line a baking sheet with aluminum foil. Spread the sliced yellow squash and zucchini squash over the baking sheet in an even layer.
Drizzle about 1/4 cup of extra virgin olive oil over the sliced squash. Sprinkle with salt and pepper and mix well. Place the squash in the preheated oven and cook for about 20 minutes.
Cook the corkscrew pasta according to the package directions. As the pasta is cooking, make the pesto sauce.
Heat a small skillet over medium heat for a couple of minutes. Add in the raw almonds and toast them for about 5 minutes. Be sure to keep the almonds moving so that they don’t burn!
Pour the remaining 1/2 cup of olive oil into the bowl of a food processor. Add the toasted almonds. Rinse the basil leaves and tear them roughly. (Remove any leaf stalks.)
Add the basil to the food processor. Sprinkle the mixture with salt and pepper and process thoroughly.
Drain the cooked pasta and return it to the cooking pot. Add the cooked squash to the pot and stir well. Pour the prepared pesto sauce into the pot and mix to coat the pasta evenly.
Serve the pasta in bowls and top with vegan or non-vegan Parmesan cheese as desired. Enjoy!
– Serves 8