This article presents a recipe for a zucchini pesto pasta dish that combines roasted vegetables, chickpeas, and a simple vegan pesto. With just nine ingredients, the dish is designed for summer and is appealing to gardeners and farmers market enthusiasts. Instructions detail how to roast zucchini separately for optimal texture and flavor, while cherry tomatoes and red onion roast together. After cooking pasta, it all comes together with the pesto, creating a comforting and satisfying vegan meal perfect for any occasion.
This pasta starts with roasted zucchini and cherry tomatoes, combining flavor and texture to create a delicious dish perfect for summer produce lovers.
The recipe is versatile, allowing store-bought or homemade pesto and offers a satisfying meal with side options like garlic bread or vegan meatballs.
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