Roasted Spring Vegetable Pesto Pasta | Vegan

GFGluten Free

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This vegan Roasted Spring Vegetable and Pesto Pasta is easy and delicious! Oven-roasted vegetables combine with pesto and pasta for a fuss-free dinner. 

Recently, I’ve been inspired by *that* viral Baked Feta Pasta on TikTok and wanted to create my own pasta dishes conceptually inspired by it. The “formula” for recreating this viral dish is essentially: roasted veggies + added pasta = a delicious main that’s ready in just over 30 minutes! After some taste-testing in the kitchen, I’ve found three incredible baked pasta dishes that give this Baked Feta Pasta a run for its money…

This Roasted Spring Vegetable Pesto Pasta is the perfect warm-weather recipe for spring or summertime. Freshly roasted vegetables combine with warm, hearty pasta, and an extra creamy pesto sauce to make it a well-rounded (and drool-worthy) meal. 

roasted spring vegetable peso pasta on white plate with gold fork


ingredients for roasted vegetable pesto pasta arranged in white casserole dish. Text labels read pesto, asparagus, kalamata olives, zucchini, yellow squash, red chili flakes, pasta, and olive oil

We’ll be making this Roasted Spring Vegetable Pesto Pasta using fresh, easy-to-find ingredients that are budget-friendly as well! We’ll start off with your choice of gluten-free or regular pasta, and pair it with thinly sliced zucchini and yellow squash, as well as some asparagus, and Kalamata olives. We’ll toss everything in a bit of extra virgin olive oil and season it with my super easy Nut-Free Pesto, a pinch of salt, and some optional red pepper flakes. SO yum!

Keep in mind, this dish is incredibly versatile, so feel free to add in extra veggies or even swap out vegetables based on what you have in your fridge! If you’re in a pinch for time, you can also swap out the homemade pesto for your favorite store-bought variety. 


photo of thinly sliced squash, asparagus, olives, and chili flakes in small individual bowls next to photo of casserole dish with all vegetables tossed together after roasting

This dish is meant to be easy — just bake the veggies, cook the pasta, and then combine and slather in pesto! The key to success here is to thinly slice your squash so that it cooks in the same amount of time as the asparagus. And for that element of “briny” goodness, be sure to slice your Kalamata olives in half for an extra pop of flavor in every bite! If you’re not a fan of olives, don’t worry, they can easily be left out and the dish will still be packed with flavor.

  1. Add the zucchini, squash, asparagus, olives, red pepper flake, and a generous pinch of salt to a baking dish and drizzle with olive oil. Mix well and spread evenly across the bottom of the pan. Bake for half an hour, mixing everything about halfway through.
  2. While your veggies are cooking, bring a pot of water to boil, and cook your pasta according to the package instructions. Drain and set aside
  3. Remove the roasted veggies from the oven, add in the cooked pasta and pesto, and stir well. Season with extra salt, if necessary, and enjoy

close up photo of roasted vegetable pesto pasta in white casserole dish with pasta mixed in and wooden serving spoon

Because this dish is so versatile and can be made using practically any vegetables you have on hand, it’s a recipe that can easily be enjoyed year-round. However, this particular combination of seasonal spring/summer veggies makes it impossible for me to not crave it as the warmer weather starts creeping in.

This is the perfect “bake & take” recipe to bring to a picnic or backyard barbecue, or to meal-prep and bring with you on the go! Keep any leftovers in the fridge for up to 4 days.

roasted vegetable pesto pasta on two plates on marble background

If you’re looking for more quick and easy pasta recipes, you’ll also love this Easy One-Pot Pasta, this Baked Vegan Mac and Cheese, and this No-Boil Baked Vegan Mushroom Stroganoff!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Roasted Spring Vegetable Pesto Pasta

This vegan Roasted Spring Vegetable and Pesto Pasta is easy and delicious! Oven-roasted vegetables combine with pesto and pasta for a fuss-free dinner. 

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 40 minutes
  • Yield: Serves 4-6 1x
  • Category: Main
  • Method: Oven, Stovetop
  • Cuisine: American
  • Diet: Vegan


  • 1 zucchini, thinly sliced and quartered
  • 1 yellow squash, thinly sliced and quartered
  • 12 ounces (340 g) asparagus*, tough ends removed and sliced
  • 12 Kalamata olives, sliced in half
  • 1 teaspoon red pepper flakes (reduce or omit if sensitive to heat)
  • 24 tablespoons extra-virgin olive oil
  • salt, to taste
  • 8 ounces (225 g) gluten-free or regular pasta of choice
  • 1/2 cup Nut-Free Vegan Pesto


  1. Prep: Preheat the oven to 400F and set a 9×13″ or similar sized pan aside.
  2. Roasted Vegetables: add the zucchini, squash, asparagus, olives, red pepper flakes, and a generous pinch of salt to the baking dish. Drizzle with olive oil, then mix well and spread evenly across the bottom of the pan. Bake on the top rack of the oven for 30 minutes, mixing the vegetables once halfway through.
  3. Pasta: in the meantime, bring a large pot of salted water to a boil and cook your pasta according to package instructions. Drain the pasta and set aside.
  4. Combine & Serve: carefully remove the roasted vegetables from the oven, then add in the cooked pasta and pesto. Stir well, until the pesto is evenly incorporated. Season with extra salt to taste if necessary, then serve warm. Leftovers will keep in the fridge for up to 4 days.


  • Asparagus: I purchased a 12 oz/340 g package of asparagus, but by the time I trimmed the ends it was around 8 oz/225g in total
  • Pasta: you can use any type of pasta for this recipe! I used a chickpea-based, gluten-free rotini pasta.

Keywords: pesto pasta, vegan pesto pasta

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. Hey Caitlin! I’m really looking forward to trying this recipe next! Was just wondering if this would work in an airfryer instead of an oven? 🙂

    1. While the recipe is designed for the oven, you can adapt it for an air fryer. Air fry the vegetables in batches until they’re tender and slightly browned, then combine with the cooked pasta and pesto in a large bowl. Return to the air fryer briefly to heat through. Keep an eye on cooking times and temperatures. Enjoy! 😊

  2. Ok so this has become one of my favorite pasta dishes at home. We make it almost once a week and we absolutely love it. I occasionally swap some items out like tonight we did sun dried tomatos and artichokes instead of olives. All in all this is a great recipe to keep on deck with limited ingredients required it’s easy to pull together.

  3. Another win From My Bowl! I substituted green beans for the asparagus, since it’s not asparagus season. Otherwise, I followed the recipes exactly, and we really enjoyed it. Your recipes are always more than the sum of their parts!

      1. Freezing the roasted spring vegetable and pesto pasta is not recommended. Pasta tends to become mushy when frozen, and the fresh texture of roasted vegetables may be compromised. For better results, prepare the roasted vegetables and pesto in advance and store them separately. Cook the pasta fresh when ready to serve and combine all ingredients just before serving. If frozen, consume within a shorter timeframe for better taste and texture.

  4. Fantastic! Made this for dinner tonight! Quick and easy but delicious and full of flavor.

  5. I made this last night and it was SO SO SO good!! Flavorful, summery and just so Easy! Thanks for a beautiful recipe Caitlin!!

  6. Tasty.Simple.Easy.Quick. All the musts for a weekday dinner. Family loved it just as much as I did. The recipe allows for substitutions based on your own available veggies.

  7. I made this and loved it (with a few minor changes). I cheated and used Trader Joe’s vegan pesto and also added broccoli to the veggies. I am a self proclaimed olive hater and I… loved the roasted olives?? Great recipe and totally customizable depending on what you have in your fridge.

  8. Loved this! It was a perfect weeknight meal as the prep was minimal. I used store bought pesto to make it even faster and I served it with a green salad. Will definitely make again especially in the summer when I have more zucchini than I know to do with.

  9. I made this over the weekend and it was delicious. I used zucchini, asparagus, sweet potato, and a healthy handful of kale. Very easy to make. Thanks Caitlin!

  10. A MA ZING!!! I used the Trader skies Risoni and half the olive oil as I’m attempting to use what’s in my pantry and this was still delicious! Thank you Caitlin for all of your hard word work and simply amazing recipes!

  11. Picked up you new cookbook this week your blog has made going vegan so easy and my hubby loves all your recipes because they are so tasty. I have all the items to make this pesto dish going to try it tonight