Creamy Pesto Pasta with Vegetables

So Christopher and I were sitting trying to think of a light summer pasta dish. I LOVE pasta but he does not like pasta in red sauce so we decided to try a vegan pesto out...actually Christopher decided to! I gotta give him all the credit on this one. I was doing graduate work as he was cookin up a storm in the kitchen.  I have actually never had vegan pesto until he made this and O.M.G. it is beyond delicious!  I am so excited to try other dishes with pesto beware, there will be lots of pesto recipes coming soon! haha  PS This is SERIOUSLY delicious!


  • 1 1/2 cup fresh basil
  • 1/2 cup roasted pine nuts
  • 4 garlic cloves
  • 1/2 cup olive oil
  • 1/2 cup nutritional yeast
  • 1/4 tsp salt
  • 1 tbs fresh lemon juice
  • fresh ground pepper to taste
  • 1 medium zucchini
  • 1 medium squash
  • cherry tomatoes
  • pasta of choice


  1. Make pasta according to cooking instructions on package.
  2. To make pesto combine basil, pine nuts, garlic, olive oil, nutritional yeast, salt, and lemon juice into food processor. Mix well. Add pepper to taste.
  3. In large pan cook zucchini, squash, and cherry tomatoes.  Add salt and pepper to taste.
  4. To combine all ingredients: mix in pasta and pesto little by little with cooked vegetables.  Make sure you do not add too much pasta or there won't be enough pesto.

      Makes 4 servings.