Avocado Pesto

  • Recipes
    • Vegetarian
    • Dairy Free
    • Gluten Free
    • Vegan
  • About
  • Shop
  • Contact
  • Work With Me

Socials

Home » Vegan Summer Pesto Zucchini and Asparagus Pasta

Vegan Summer Pesto Zucchini and Asparagus Pasta

Last Updated on April 13, 2019 By Vicky 5 Comments

Print Recipe Jump to Recipe
zucchini and asparagus pasta

A summer vegan zucchini and asparagus pasta that is filled with fresh veggies and coasted in a creamy pesto Alfredo based sauce. Have dinner on the table in under 30 minutes. 

This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Ronzoni, but all my opinions are my own. #pmedia #RonzoniSummer  http://my-disclosur.es/OBsstV

Vegan Summer Pesto Zucchini and Asparagus Pasta

Pasta is one of those dishes that I never order when I eat out and only make at home. Not to sound like a snob or anything, but outside of dining in Italy I feel like anytime I have ordered pasta in a restaurant in the pasta, I’ve normally been disappointed. Either the sauce is too rich or oily or the toppings are too few, there’s just always something that’s off.

So I have quickly learned my lesson, and when in an Italian restaurant opt for a different classic, and save the pasta recipes for home cooking.

It’s best for me that way.

And it gives the chance to experiment with all sorts of pasta recipes and really create my own concoction.

Such as this vegan veggie loaded zucchini and asparagus pasta recipe right here. Generally when I think of pasta, the first next ingredient that comes to mind is cheese. Lots of this.

Guess what though? This zucchini and asparagus pasta recipe right here has no cheese at all. None. And it is still down right creamy and delicious.

While throwing cheese on a pasta is a delicious choice, I love to challenge myself in the kitchen and take things in the vegan direction. When this comes to a normally cheesey, dairy filled dish, if you ask me, it becomes fun to really get create a use completely different ingredients instead.

I knew I wanted a creamy sauce but with a light very veggie filled dish. Oh, and I used Ronzoni Garden Delight pasta in the recipe which by itself has one serving of vegetables in a 4 ounce portion of the pasta itself.

Ronzoni-Garden-Delight-Rotini

Ok, I mean how awesome is that? We all need to up our daily veggie intake right? And the guys over at Ronzoni have been clever enough to add in dried carrots, celery, etc right into the pasta mixture so that you’re getting even more veggies without even knowing it. Simply brilliant if you ask me. In today’s world there are just too many overly processed fast food dining options that are so easy to go to, but realistically take a huge toll on your body in the long run.

Ronzoni-Garden-Delight-Rotini pasta out of the box

You know I clearly love to cook from scratch and keep things healthy while still tasty so am always happy to test out new products that actually make a standard kitchen staple even better for you.

In this zucchini and asparagus pasta recipe for the toppings I sliced up some zucchini and used a vegetable peeler to grate the asparagus into thin long slivers. With a bit of garlic the toppings were set. For the sauce I wanted an alfredo style creamy sauce that was not too heavy or thick. As my base I used coconut cream which I then mixed up with some vegan basil pesto and nutritional yeast to add a bit of cheesiness.

Bring all of those ingredients together and sprinkle with some pine nuts for a bit of added crunch. I found the Garden Delight pasta to taste just as good as any other pasta I’ve had before and it blended perfectly with the other veggie in the dish.

A delicious vegan summer zucchini and asparagus pasta with lots of veggies and a creamy sauce.

Vegan Summer Pesto Zucchini and Asparagus Pasta ready to eat

I was able to spot the Ronzoni Garden Delight Rotini pasta in the Walmart just five minutes drive from my house but be sure to check the store locator to find a Walmart nearby that carries it.

Currently you can save on the pasta by:

  • $1.00 coupon off any two Garden Delight items in most newspapers on 6/28/15 (while supplies last)
  • $0.55 off in store coupon at Walmart starting 6/22/15. Offer expires 8/2/15 (while supplies last)

Looking for more 30 minute weeknight pasta recipes? Check out these:

    • Dairy Free Chicken Pasta with Creamy Pesto Sauce –> PIN for Later
    • Creamy Vegan Pumpkin Pasta with Sage –> PIN For later
    • Vegan Roasted Red Pepper Sauce Pasta –> PIN For Later
    • 30 Minute Ham and Tomato Pasta
    • 30 Minute Lightened Up Creamy Coconut Milk Carbonara Pasta
    • Creamy Tomato Chicken Pasta 
    • 10 Minute Alfredo Vegan Pesto Pasta  → PIN For later 
    • Pesto Salmon Pasta → PIN For Later

 

5 from 1 vote
zucchini and asparagus pasta
Print
Vegan Summer Pesto Zucchini and Asparagus Pasta
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

A summer vegan zucchini and asparagus pasta that is filled with fresh veggies and coasted in a creamy pesto alfredo based sauce. Have dinner on the table in under 30 minutes.

Course: Dinner
Cuisine: American, gluten free, Healthy, Italian, Vegan
Servings: 3
Calories: 846 kcal
Author: Vicky Berman
Ingredients
  • 9 ounces Rozoni Garden Delight Rotini pasta
  • 1 tablespoon extra virgin olive oil
  • 8 ounces asparagus 2 inches of hard woody ends cut off, and peeled into ribbons using a vegetable peeler
  • 1 zucchini halved and thinly sliced
  • 1 tablespoon minced garlic
  • 1 lemon zested
  • salt/pepper to taste
  • 1 cup coconut cream
  • 1/4 cup vegan basil pesto
  • 4 tablespoons nutritional yeast
  • 3 tablespoons pine nuts
  • few leaves fresh basil slivered,
Instructions
  1. Cook pasta according to package directions.
  2. Heat pan over medium heat and add oil. Cook zucchini for 10 minutes, stirring occasionally until lightly browned. Add salt to taste. Remove from pan.
  3. To the same pan add asparagus ribbons and garlic. Add more oil if necessary. Cook for 1-2 minutes or until garlic is fragrant. Remove from pan.
  4. To the same pan add coconut milk, pesto, lemon zest and nutritional yeast. Cook over medium heat for a few minutes, stirring the sauce to combine. Add salt/pepper to taste.
  5. Combine pasta with sauce and veggies. Serve sprinkled with pine nuts, and fresh basil.
Nutrition Facts
Vegan Summer Pesto Zucchini and Asparagus Pasta
Amount Per Serving
Calories 846 Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 27g169%
Cholesterol 1mg0%
Sodium 209mg9%
Potassium 1082mg31%
Carbohydrates 85g28%
Fiber 10g42%
Sugar 7g8%
Protein 24g48%
Vitamin A 1120IU22%
Vitamin C 38.1mg46%
Calcium 103mg10%
Iron 6.3mg35%
* Percent Daily Values are based on a 2000 calorie diet.
link

After Post

Get Healthy Recipes Sent To Your Inbox

authorbio

How would you like to have a meal plan sent to you every Sunday to help you plan out the week and stay healthy?

And add me on social media!

« Broiled Pesto Chicken Thighs with Mushrooms and Zucchini
10 Refreshing Cold Gluten Free Soups for Summer »

Comments

  1. Jenny says

    July 26, 2016 at 12:20 am

    This was a huge success at my house tonight! Substituted soy beans for asparagus because that’s what I had on hand. My husband really enjoyed the sauce.

    Reply
    • Vicky says

      August 9, 2016 at 2:07 pm

      Yayy so glad you enjoyed the recipe and thanks for taking the time to comment and let me know!

      Reply
  2. Elizabeth says

    July 10, 2017 at 5:14 pm

    What is nutritional yeast???

    Reply
    • Vicky says

      July 11, 2017 at 7:26 am

      Nutritional yeast is an deactivated yeast which is sold usually in the nut aisle of the growing store and is something between flakes and a powder. This is vegan friendly and adds a perfect cheesey taste to dishes.

      Reply
  3. Linda says

    February 27, 2018 at 1:51 pm

    5 stars
    Have always wanted to make this.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Featured and Popular

Quick Mexican Tuna Salad & Avocado Bowl Recipe {GF, DF}

Thai Veggie Quinoa Bowls {Gluten-Free, Vegan}

Raw Vegan Collard Wraps Recipe

  • Gluten & Dairy Free
  • Vegan
  • 30 Min Meals

Baked Pork Chops Classic Recipe {GF, DF, Keto, VIDEO}

BLT Summer Roll Recipe with Avocado {GF, DF, Paleo}

Sweet Potato and Chickpea Salad {Gluten-Free, Vegan}

Roasted Cauliflower Soup with Garlic {GF, Vegan} + A Giveaway!

Vegan Quinoa Bowl with Avocado Sauce {GF}

Avocado Chickpea Salad with Vegan Pesto {Gluten-Free, Vegan}

Tofu Burger Recipe with Sweet Potatoes {Vegan}

Caribbean Fish Curry Recipe {GF, DF, Paleo}

Seared Chilean Sea Bass Recipe with Asian Sauce

Vicky

Hey! Nice to meet you!

My name is Vicky and I welcome you to Avocado Pesto and the 500 recipes I have put together in 6 years of blogging.

Learn more

recipe-ebook
logos

My products

Hi, I’m Vicky!

VICKY

About Avocado Pesto

I love to create unique, healthy recipes for people who want to maintain a variety of diets, like Gluten Free, Dairy Free, Vegan, Vegetarian, etc. Read more about how I can help you plan your meals!

Check out these other delicious recipes from my blog!

Chilean sea bass FG_
Chickpea Flatbread
roasted potato wedges
Avocado Chickpea Salad with vegan pesto makes for the perfect lunch recipe that is ready in minutes. Super simple 5 ingredient recipe packed full of flavor and protein. Lunch or grill day appetizers don't get easier than this!
Roasted Cauliflower Soup with Garlic - Gluten Free and Vegan
This Caribbean Fish Curry recipe is a one pot meal ready in 30 minutes that is a creamy blend of coconut milk, tomatoes, curry spices and tender red snapper. Both Gluten Free and Dairy Free.
Vegan Quinoa Power Bowls with Roasted Veggies and Avocado Sauce Gluten-Free
Vegan-Creamy-Pumpkin-Pasta-with-Sage-Recipe
Quinoa Black Bean Pumpkin Soup Recipe
Sweet Potato and Chickpea Salad Recipe
Tofu burger recipe made with sweet potatoes is the perfect healthy summer vegan lunch. Soft, and tender on the inside while lightly crispy on the outside, and full of flavor. Gluten-Free too. |avocadopesto.com
Lemon Rice makes for the perfect healthy side dish. With a flair of Indian flavors this lemon rice is made with turmeric, ginger, chili, lemon and Indian spices. Gluten Free and Vegan | avocadopesto.com
Baked pork chops make for the easiest 4 ingredient dinner ever. A classic family recipe passed down from my grandmother and the only way I ever make pork chops. Gluten Free too. You only need pork chops, onions, mayo and sharp cheddar (regular or vegan, for a dairy free recipe).
  • Dairy Free
    • Dairy Free Breakfast
    • Dairy Free Lunch
    • Dairy Free Dinner
    • Dairy Free Dessert
  • Gluten Free
    • Gluten Free Breakfast
    • Gluten Free Lunch
    • Gluten Free Dinner
    • Gluten Free Dessert
  • Recipe Index
    • Recipe Search
  • Vegan
    • Vegan Breakfast
    • Vegan Lunch
    • Vegan Dinner
    • Vegan Dessert
  • Vegetarian
    • Vegetarian Breakfast
    • Vegetarian Lunch
    • Vegetarian Dinner
    • Vegetarian Dessert
  • About Me
    • About Me
    • Contact
    • Press
    • Work With Me
  • Shop
  • Privacy Policy
  • 30 mins or less

Copyright © 2023

70 shares