There is a specific kind of joy that comes from walking through a farmers market with a tote bag full of fresh vegetables. I wanted to capture that feeling of abundance in a bowl with this vibrant Pasta with Walnut Pesto.
It combines sweet roasted garlic and tender summer produce for a meal that feels wholesome and incredibly satisfying.
Why This Pasta with Walnut Pesto Will Become a Regular
The homemade sauce uses walnuts instead of pine nuts to create a texture that is rich without being heavy.
You can easily swap the vegetables based on what is currently in season or sitting in your crisper drawer.
Roasting the garlic while the vegetables cook adds a deep, savory flavor that ties the whole dish together.
If you enjoyed this fresh dinner, I highly recommend trying my Savory Chicken and Wild Rice Soup Recipe for another comforting option. You might also love the Hearty Cheeseburger Soup Recipe when you need something rich and satisfying.
Everything You Need for Fresh Pasta with Walnut Pesto
Here are the simple ingredients required to make this dish:
Pasta: Any shape works well, such as farfalle, penne, or rigatoni.
Fresh Vegetables: A mix of seasonal produce like cherry tomatoes, chopped asparagus, and sliced mushrooms.
Garlic: Whole cloves are needed for roasting to create the base flavor.
Olive Oil: Used for roasting the vegetables and emulsifying the sauce.
Walnuts: These provide the nutty base and creamy texture for the sauce.
Fresh Basil: Tightly packed leaves give the sauce its bright green color and herbal taste.
Lemon Juice: Adds necessary acidity to cut through the richness of the nuts.
Salt: Kosher salt is used to season the vegetables and the sauce.
My Method for Fresh Pasta with Walnut Pesto
Let’s get cooking with these simple steps:
- Begin by preheating your oven to 425 degrees Fahrenheit and preparing your vegetables. Arrange the chopped asparagus, mushrooms, and cherry tomatoes on a large rimmed baking sheet, then drizzle them with olive oil and sprinkle with salt. Take your peeled garlic cloves and place them in the center of a small square of aluminum foil with a drizzle of oil, wrapping it tightly into a packet, and place this packet directly on the baking sheet with the vegetables.
- Roast the entire tray for roughly 20 to 30 minutes, keeping an eye on the vegetables to ensure they are tender and caramelized but not burnt. While the oven does its work, bring a large pot of salted water to a boil and cook your pasta according to the package directions until it reaches your preferred texture. Before draining the pasta, you might want to reserve a small mug of the cooking water just in case you need it later.
- While the pasta boils and veggies roast, prepare the sauce by combining the walnuts, fresh basil, olive oil, raw garlic clove, lemon juice, and salt in a food processor. Pulse the mixture continuously until it becomes a thick, textured paste that holds together well. Once the roasted garlic is soft and golden, mash it into a paste and set it aside to mix with the noodles.
- Drain the pasta and return it to the pot or a large serving bowl, then toss it immediately with the mashed roasted garlic and the hot roasted vegetables. Add the walnut mixture to the bowl and stir everything until the noodles are evenly coated in the green sauce. Taste the Pasta with Walnut Pesto and add a pinch more salt or a squeeze of lemon if needed before serving.
My Best Tips for Perfect Pasta with Walnut Pesto
Keep an eye on the roasted garlic packet to ensure it softens into a paste without burning in the high heat.
I often save a small mug of the starchy cooking water to thin out the Pasta with Walnut Pesto if the sauce feels too thick.
Cut your vegetables into similar sizes so they roast evenly and finish cooking at the exact same time.
How I Like to Serve This Pasta with Walnut Pesto
This dish works beautifully as a warm dinner straight from the oven or as a cold pasta salad for lunch the next day.
You can top the Pasta with Walnut Pesto with grilled chicken or chickpeas if you want to add extra protein to the meal.
I love seeing what you make, so please follow me on Pinterest to keep up with my latest recipes.
Print
Pasta with Walnut Pesto
- Total Time: 53 min
- Yield: 4 servings
- Diet: Vegan
Description
A vibrant vegan pasta dish featuring roasted summer vegetables and a homemade creamy walnut pesto sauce.
Ingredients
- 1/4 cup olive oil (for pesto)
- 1 small clove garlic (raw, for pesto)
- 3 cloves garlic (for roasting)
- 8 ounces pasta (farfalle, penne, or rigatoni)
- 1.5 cups tightly packed fresh basil leaves
- 1/2 teaspoon kosher salt
- 1 cup walnuts
- Juice of 1 lemon
- 2 cups cherry tomatoes
- 2 cups sliced mushrooms
- 2 cups chopped asparagus
- Olive oil for drizzling
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Spread the cherry tomatoes, mushrooms, and asparagus on a rimmed baking sheet, drizzle with olive oil, and season with salt.
- Place the 3 peeled garlic cloves in a small piece of foil with a drop of oil, wrap tightly, and place on the baking sheet. Roast everything for 25 to 30 minutes until tender.
- While vegetables roast, combine walnuts, basil, 1/4 cup olive oil, raw garlic clove, lemon juice, and salt in a food processor. Pulse until smooth and creamy.
- Cook the pasta in salted boiling water according to package directions. Drain well, reserving a little pasta water if desired.
- Mash the roasted garlic cloves into a paste. Toss the cooked pasta with the roasted garlic, roasted vegetables, and the walnut pesto until combined.
Notes
You can substitute the vegetables for whatever is in season, such as zucchini or bell peppers.
- Prep Time: 25 min
- Assembly: 5 min
- Cook Time: 28 min
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 0mg
Keywords: Pasta with Walnut Pesto, vegan pesto pasta, roasted vegetable pasta, farmers market recipe, dairy free pesto