Zucchini Pesto Pasta with Roasted Tomatoes & Chickpeas

Whether you’re a gardener, farmers market goer, or just love summer produce, this is the dish for you! A summery zucchini pesto pasta with caramelized roasted zucchini, burst cherry tomatoes, sweet + tender red onion, and protein-packed chickpeas. We may or may not have gone back for thirds in the test kitchen!

Just 9 ingredients and simple methods required for this saucy, satisfying, irresistible vegan meal, friends. Let us show you how it’s done!

This pasta party begins with getting the veggies ready to go in the oven! Thinly sliced zucchini gets its own baking sheet to ensure it becomes a little golden. Then cherry tomatoes, red onion, and chickpeas share the other baking sheet, which ensures the red onion doesn’t burn and the tomatoes burst open to add sauciness to the dish. It all gets seasoned simply with salt, pepper, olive oil, and red pepper flakes.

Once the veggies and chickpeas are in the oven, there’s time to get the pasta cooking then sit back and relax! Or if you’re feeling adventurous and have 10 minutes to spare, make our Easy Vegan Pesto and Homemade Vegan Parmesan Cheese. No worries either way…store-bought works, too. Do what’s right for you!

When your timer goes off, it’s time to combine it all: pasta, pesto, and veggies + chickpeas.

Lastly, you can garnish with vegan parmesan and freshly chopped basil, which takes this dish to the next level!

We can’t wait for you to try this zucchini pesto pasta! It’s:

Herby
Saucy
Comforting
Veggie-packed
Quick & easy
& SO delicious!

This pasta makes a simple and satisfying meal on its own, but it would also be amazing with a side of garlic bread or pesto breadsticks, or paired with your favorite protein. Our Simple Vegan Meatballs and Pesto “Parmesan” Turkey Meatballs would both pair wonderfully!

More Zucchini Recipes

• Easy Vegan Zucchini Fritters
• Vegan Zucchini Gratin
• Creamy Zucchini Blueberry Smoothie
• The Best Vegan Gluten-Free Zucchini Bread

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Zucchini Pesto Pasta with Roasted Tomatoes & Chickpeas

Easy, flavorful zucchini pesto pasta with roasted zucchini, cherry tomatoes, and red onion. A 9-ingredient vegan meal perfect for using up an abundance of summer vegetables!

Author Minimalist Baker

Print SAVE SAVED

5 from 3 votes

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 (Servings)

Course Entrée

Cuisine Gluten-Free, Italian-Inspired, Vegan

Freezer Friendly No

Does it keep? 2-3 Days

Cook ModePrevent your screen from going dark

Ingredients

US Customary – Metric

• 5 cups zucchini, halved lengthwise and cut into 1/4-inch slices (2 large zucchini yield ~5 cups or 650 g)
• 1/2 large red onion, diced (1/2 onion yields ~1 cup or 150 g)
• 1 pint cherry tomatoes, whole (1 pint yields ~2 ½ cups)
• 1 (15 oz.) can chickpeas, drained and rinsed (or sub ~1 ½ cups homemade)
• 4 Tbsp olive oil (DIVIDED)
• 1/2 tsp sea salt (DIVIDED)
• 1/2 tsp red pepper flakes (DIVIDED)
• 12 oz. pasta of choice (gluten-free as needed // we like Jovial Fusilli)
• 1 cup basil pesto (ensure vegan/dairy-free as needed // see notes for store bought recommendations)

FOR SERVING optional

• Vegan parmesan cheese
• Basil leaves

Instructions

• Before preheating, arrange your oven racks so that two baking sheets will fit in the oven. Then preheat the oven to 425 degrees F (218 C) and line two baking sheets with parchment paper.
• Add sliced zucchini to one baking sheet, then add the onion, tomatoes, and chickpeas to the other, keeping the chickpeas on one side of the sheet. Add 2 Tbsp (30 ml) of oil to each baking sheet, then add 1/4 tsp salt and 1/4 tsp red pepper flakes to each baking sheet (amounts as original recipe is written — if adjusting the default number of servings, add half of the total measurements to each baking sheet). Toss until everything’s evenly coated, ensuring you keep the chickpeas separated. Spread the zucchini out so it’s overlapping as little as possible.
• Roast for 20-30 minutes, until the veggies are very tender, the tomatoes are bursting open, and the chickpeas are golden brown and beginning to crisp.
• While the veggies roast, bring a large pot of salted water to a boil and cook pasta according to package instructions. While the water boils, prepare the pesto (if using homemade).
• After cooking and draining the pasta, return it to the pot and add the pesto. Stir well and add more pesto to taste. Then add the roasted veggies and mix once more. Serve, topped with vegan parmesan and fresh basil, if desired. Enjoy!
• Leftovers keep for 2-3 days in the refrigerator. Not freezer friendly. Reheat in the microwave or briefly in a saucepan on the stovetop, adding a little water as needed.

Notes

*Store-bought dairy-free pestos we’ve tried and enjoy: Gotham Greens Vegan Pesto, Le Grand Garden Pesto, and Trader Joe’s Vegan Kale, Cashew & Basil Pesto.
*Nutrition information is a rough estimate calculated with Jovial brown rice fusilli and without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 614 Carbohydrates: 91.3 g Protein: 17.2 g Fat: 22.5 g Saturated Fat: 2.6 g Polyunsaturated Fat: 2.6 g Monounsaturated Fat: 12.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 581 mg Potassium: 1108 mg Fiber: 10.9 g Sugar: 9.7 g Vitamin A: 341 IU Vitamin C: 48 mg Calcium: 115 mg Iron: 3.3 mg