Cooked - Veggie Pasta Pesto

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

lindseykirkbride

Veggie Pasta Pesto

4.0

1 (15.5-ounce) can chickpeas, (drained and rinsed)

2 ½ cups chopped broccoli ((1-inch pieces))

1 pint cherry tomatoes, (halved)

1 medium yellow squash, (chopped into 1-inch pieces)

2 tablespoons grapeseed oil (or cooking oil of choice)

¼ teaspoon salt (or to taste)

⅛ teaspoon pepper (or to taste)

½ pound (8 ounces) dry pasta ((I use 3 cups dry campanelle pasta))

¾ cup pesto sauce ((homemade or store-bought))

½ cup plain full fat oat milk (or plain milk of choice)

Basil leaves for garnish ((optional))

Preheat the oven to 450 degrees Fahrenheit and prepare a baking sheet.
Spread chickpeas, broccoli, tomatoes, and yellow squash on the baking sheet. Drizzle with oil and sprinkle with salt and pepper. Toss until mixed.
Transfer the baking sheet to the oven and bake for 30 minutes, or until tender and starting to brown.
While the vegetables are in the oven, bring a large pasta pot of water to a boil. Add pasta (and salt if desired) and cook for 9 minutes, or until al dente. (Follow the cooking time on the package instructions if you use another type of pasta.) Drain the pasta and set aside.
In the same pot that you used to cook the pasta, stir pesto and milk over medium heat until warmed through. Turn off the heat.
Add cooked pasta back to the pot and stir until it's evenly coated with sauce.
Transfer to a serving dish and top with the cooked vegetables and chickpeas. Garnish with basil leaves and gently toss to mix if desired.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 25m

Created 104 weeks ago

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