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One-Pot Pesto Asparagus Pasta

  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25


Vibrant, luscious, creamy and healthy pasta dish. Vegan and can be made GF.


  • 1 box of your favorite pasta (I used whole wheat penne)
  • 1 bunch of fresh asparagus, ends removed and chopped
  • 1 zucchini, chopped
  • 1 1/2 cups frozen peas


  • 4 cups spinach
  • 1/4 cup fresh basil
  • 1/4 cup pine nuts
  • 1/2 cup raw cashews
  • 3 garlic cloves
  • fresh juice from 1 lemon
  • 1/4 cup olive oil
  • 1/2 teaspoon sea salt
  • water as needed (I added about 1/3 cup)


  1. In one large pot, bring water to a boil and cook the pasta accordingly. In the last 2-3 minutes that the pasta has left to cook, add in the chopped asparagus, zucchini and peas. When finished cooking, turn off the heat, drain the water and add the pasta/veggies back into the large pot.
  2. To prepare the pesto: In a blender or food processor, add all the ingredients for the pesto and blend until creamy and smooth. Pour mixture over the pasta and mix until well combined.
  3. Top with some chopped cashews for a little crunch or extra basil.
  4. Enjoy!


  • The pesto sauce makes about 2 cups. Serves roughly 4-6. Leftovers can be stored in the refrigerator for up to 3 days.


  • Serving Size: 4
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