Roasted Spring Vegetable Pesto Pasta

roasted spring vegetable and pesto pasta in white casserole dish with wooden spoon scooping into dish

5 from 7 reviews

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. 


  • 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