Vegan Pesto Pasta

Vegan Pesto Pasta! The perfect pasta for summer. Homemade vegan pesto tossed with roasted Farmer's Market vegetables and rigatoni. A must-make!

📝 Ingredients

• 1 medium zucchini (sliced into half moons)
• 8 ounces mushrooms (sliced)
• 1 bell pepper (chopped)
• 10 ounces cherry tomatoes (sliced)
• 1 tablespoon olive oil
• salt/pepper
• 2 cups packed fresh basil
• 1/4 cup pine nuts
• 2 large cloves garlic (peeled and chopped)
• 2 tablespoons lemon juice
• 3 tablespoons nutritional yeast
• 1/4 teaspoon salt
• 1/4 cup extra-virgin olive oil
• 12 ounces dried rigatoni

👨‍🍳 Instructions

1. 1--- Make the roasted vegetables ---
2. 2Preheat the oven to 400F. Toss the vegetables (zucchini, mushrooms, bell pepper and tomatoes) with olive oil and a generous pinch of salt and pepper. Spread into a baking sheet and roast until tender, about 20-25 minutes.
3. 3--- Make the vegan pesto ---
4. 4Place the basil, pine nuts, garlic, lemon juice, nutritional yeast and salt into the base of a food processor. Pulse until mostly chopped, then with the motor running, drizzle in the olive oil until a chunky pesto forms. Season to taste, adding more salt as desired.
5. 5--- Make the pasta ---
6. 6Heat a large pot of salted water to a boil. Add the rigatoni and cook until al dente, according to package directions. Drain, reserving 1/4 cup pasta water.
7. 7--- Assemble ---
8. 8Toss the pasta with prepared pesto and roasted vegetables. If needed, add in a tablespoon or two of pasta water to help combine.