Roasted Courgette Pesto Pasta (Quick, Easy, Vegan Recipe)

Pesto pasta is incredible (one of Henry’s favourite meals ever in fact), and this roasted courgette pesto is extra special. Roasting the courgettes and blending them into the pesto adds a really nice depth of flavour and a really moreish, creamy texture. Plus, the sharp, zingyness of the tomatoes on top compliment it perfectly!
This dish is perfect for a really quick lunch or dinner as it’s so easy to throw together. Trust us, your tastebuds will be impressed. Also, we have WAY more quick, easy lunch & dinner recipes lined up so keep your eyes peeled!
Happy Cooking,
H&I x
Ingredients
3 courgettes (approx 500g)
200g cherry tomatoes
4 cloves garlic
1 lemon
60g basil
100g toasted pine nuts
2 tbsp nutritional yeast
60ml extra virgin olive oil
Salt & pepper
500g spaghetti
To serve
50g rocket
Balsamic vinegar
Cut the courgettes at an angle into ½ cm slices | Place the courgette slices on a baking tray, drizzle with olive oil, season with salt and pepper, place the tray in the oven and roast for 20 minutes | Add the tomatoes and garlic to the small roasting tray, drizzle with a little olive oil, season with salt and pepper and roast for 12-15 minutes
Squeeze the lemon juice into a food processor | Add the basil, pine nuts, nutritional yeast and extra virgin olive oil and pulse into textured paste
Put the saucepan on the stove, fill with boiling water, add a big pinch of salt and turn the heat up | Add the spaghetti to the pan and cook according to the packet instructions
Take the tray out of the oven and transfer ⅔’s of the courgette to the food processor | Remove the roasted garlic from the skins and place the cloves in the food processor | Blitz thoroughly into a sauce | Taste and season to perfection
Drain the pasta with a colander and quickly transfer the pasta into the saucepan | Pour the sauce over the pasta and stir to coat | Transfer the pasta to serving bowls | Dress with the roasted cherry tomatoes, courgettes and rocket | Garnish with a little balsamic vinegar, a sprinkling of nutritional yeast and serve immediately
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[@agneschrismer9946]

Looks so good.

[@Julie31596]

I'm making this right now for tea time, plus some for my lunch and dinner tomorrow for my 11 hour shift. This will keep me going until Sunday-rest-day! Thank you xxx

[@mikeskylark1594]

Nice spaghetti. Mmmmm

[@KKLTTL]

Absolutely beautiful visuals the presentation is gorgeous art thank you for making this will try

[@kimberleighcrimmins8375]

This pesto is now on my prep list for next week! Thanks!

[@Nishiskitchenrecipe]

Fantastic recipe

[@rebelvgan4579]

Very nice - always love pesto, and this ones looks so creamy too 😋

[@zsofiathompson7501]

It looks so good!

[@greenricee]

Looks divine

[@MARYMAGNOLIAFAIRY]

💚

[@brendaflow]

🤤

[@hannahandrainn]

Looks great. Could you omit the olive oil?

[@sayedaanika1292]

I have no nutritional yeast..any alternative?

[@sahardiaries]

From khulood Snapchat 🥰💚

[@annescott3641]

Whats wrong with using British cold pressed rapeseed oil. Tastes much nicer IMO

[@leedevee]

Looks nice, but not very filling and nutritionally complete, because there’s hardly any protein. I would sub the wheat pasta for protein pasta and/or add some nicely browned faux-chicken, tofu or white beans.

[@principleofmoments8042]

Pine nuts have plenty of protein. Good morning.