Recipe: Roasted Pesto Veggie and Pasta! (Vegan)

vegan Pesto spaghetti on a plate with pasta and red sauce

Well, pigs may be flying outside, because I am actually posting one of the many promised recipes! haha!

This is a great one to start with because it simply doesn’t take that much time and you get a super delicious Italian meal…which is near impossible for vegans (eating Italian) so that’s an extra special treat 🙂


“You will either take time to prepare and cook real food, or you will take that time in the hospital wishing you did”

First note, don’t make food while you are in a rush, frustrated or dual-tasking. This will KILL any love for cooking that you may have once had. Cooking takes time, especially if you are cooking REAL food. I remind myself of this fact, you will either take time to prep and eat real food, or you will spend that time in the hospital wishing you had while you nurse your ailing body. Prepping dinner for 2 hours doesn’t sound that bad now does it?! 🙂


Time to Prep: 30 Minutes

Time to Cook: 1 hour

Feeds: 2 adults, 1 preteen and 1 child



(2) Zucchini Squash
(2) Yellow Squash
1 bunch Asparagus
1/2 jar of Marinara Sauce
Whole wheat angel hair pasta
1/2 cup flower (or GF flower)
2 Tbsp Onion Powder
1 Tbsp Garlic Powder
1 Tbsp Parsley
1/4 cup pine nuts
2/3 cup olive oil
1 Tbsp Olive Oil (for drizzle)
1 Tbsp Avocado Oil
7 cloves garlic chopped
1/3 cup nutritional yeast
1 bunch fresh basil leaves
Garlic Bread- Optional



Prepare Pesto:
Place the pine nuts in a skillet over medium heat, and cook, stirring constantly, until lightly toasted and aromatic (you want them toasted, but NOT black).
Gradually mix the pine nuts, 2/3 olive oil, garlic, nutritional yeast, and basil in a food processor, and blend until very smooth. Season with salt and pepper.
Set aside.

Cut Squash in half then cut into 1/2″ pieces (this keeps them from rolling while you cut them) then toss with a little avocado oil.
In a bowl (or zip lock bag) combine, Onion powder, salt, pepper, garlic powder, Parsley and flour. Add squash and toss thoroughly.
Heat the skillet with a little avocado oil
Add veggies. Cook for 5-7 minutes, softening them up just a bit and browning them till crispy. (Alternatively you can roast them in the oven on broil, turning twice until crispy)
Remove from heat and add pesto to the pan, mix thoroughly.

Cook Asparagus:
Rinse asparagus and cut bottom 1″ off
Preheat oven to 350
Drizzle asparagus with olive oil, salt and pepper and roast for 7-10 minutes, shaking once on the pan.
(I recommend using baking paper to avoid a mess)

Put spaghetti noodles in instant pot with water just over the noodles (usually 2 cups)
Cook for 2 minutes
(Or cook on the stove)

On a plate, place noodles then red sauce, then veggies and enjoy asparagus on the side!

Side note: We like to have garlic bread with this meal as well!




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Ben Lawles

Ben Lawles

Ben owns a marketing business, as well as a chandelier rental company and is passionate about shooting video and pictures…even when everyone else is done taking pictures, he is still passionate…when everyone is leaving…still passionate.😬📸😭📸😡📸

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