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5 from 1 vote
zucchini and asparagus pasta
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
  • 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,
  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.