... Print

Veggie-Packed Pesto Pasta: Healthy Pesto Pasta Recipe

A close-up of a serving of veggie-packed pesto pasta made with fusilli noodles on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this vegetable-loaded pasta sauce for a quick, nutrient-dense dinner. This recipe hides extra greens in a bright, flavorful pesto.

Ingredients

Scale
  • 1 cup fresh basil leaves
  • 1 cup packed fresh spinach
  • 1 cup packed kale, stems removed
  • 1/2 cup frozen peas, thawed
  • 1/2 cup olive oil
  • 1/4 cup pine nuts (or walnuts/sunflower seeds for nut-free)
  • 2 cloves garlic
  • 1/4 cup grated Parmesan cheese (optional, omit for dairy-free)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound pasta (whole wheat or regular)
  • 1/2 cup reserved pasta water

Instructions

  1. Cook the pasta according to package directions until al dente. Before draining, reserve about 1 cup of the starchy cooking water. Drain the pasta and set aside.
  2. While the pasta cooks, prepare the pesto. In a food processor, combine the basil, spinach, kale, thawed peas, pine nuts, garlic, Parmesan (if using), lemon juice, salt, and pepper.
  3. Pulse the ingredients until coarsely chopped.
  4. With the food processor running, slowly stream in the olive oil until the mixture is mostly smooth. You want a thick sauce, not a watery one.
  5. Taste the pesto and adjust salt or lemon juice as needed. This is your vegetable loaded pasta sauce base.
  6. In a large bowl, combine the drained pasta and the pesto.
  7. Add the reserved pasta water, a few tablespoons at a time, tossing constantly until the pesto coats the pasta evenly and creates a creamy consistency. Add more water if the sauce seems too thick.
  8. Serve immediately. This makes a great family friendly hidden veggie meal.

Notes

  • For a nut-free pesto, substitute the pine nuts with 1/4 cup of sunflower seeds or pumpkin seeds.
  • To make this dairy-free, simply omit the Parmesan cheese. The vegetables provide plenty of body.
  • If you prefer a lighter sauce, use zucchini noodles or spaghetti squash instead of traditional pasta.
  • For meal prep pesto pasta, store the pesto separately from the cooked pasta and combine just before serving to prevent the pasta from drying out.

Nutrition

Find it online: https://carlacooking.com/veggie-packed-pesto-pasta-recipe/