Vegan Pesto Pasta Recipe
with Blackened Bell Pepper and Asparagus

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Vegan Pesto Pasta Recipe

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Adjust Servings:
Pesto Sauce
2 oz Basil Leaves A large fistful
1/4 cup Pine Nuts
2 tablespoons Garlic - Minced
1/3 cup Olive Oil
1 teaspoon Salt
1/2 teaspoon Black Pepper - Ground
1/4 Cup Pasta Dish Sun Dried Tomatoes
Pasta Dish
1 lb Rigatoni Pasta I use De Cecco, a high quality semolina pasta. Substitute with a gluten free version if needed
2 teaspoons Salt
1 bunch Asparagus Spears
1 Yellow Bell Pepper - Sliced Blackened
1 teaspoon Black Pepper - Ground

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  • Easy
  • Gluten Free
  • Pasta
  • Quick
  • Sauce/Dip/Other

Bon appetit, vegan style, the Vegan Chop House way. The home of crazy good food.

  • 40 mins
  • Serves 8
  • Easy


  • Pesto Sauce

  • Pasta Dish



This vegan pesto pasta recipe is a lifesaver. Made from a perfect vegan pesto sauce recipe. It’s hard to find something of this quality that could sit on the table of the most discerning of restaurants or host tables, and, to have it made from scratch in 40 minutes. Two things run through your brain once you’ve come to grips with this vegan pesto pasta recipe; OMG! This is so good! Followed by, why can’t I get something this good to eat at most restaurants if it’s this simple?

Being vegan doesn’t mean you have to sacrifice your taste buds. At the Vegan Chop House you can find a number of non-vegan favorites that have been painstakingly adapted to a vegan preference. Think being vegan is all about eating just fruits and vegetables without adding taste or texture. Think again. At the Vegan Chop House, it’s about enjoying crazy good food. Our vegan pesto pasta recipe is just one more example of a great vegan dish that brings pleasure to non-vegans and vegans alike. Don’t sacrifice your taste buds, try our vegan pesto pasta recipe. Once you have the vegan pesto sauce recipe, the uses are endless.

The tastes of Italy are alive and well at the Vegan Chop House. We have an insider bringing us gold. See for yourself. Try our; Pasta Bolognese, Pasta Arrabbiata, Bow-tie Pasta with Black Truffle Butter and Cremini Mushrooms, Farmhouse Rigatoni Pasta, and Minestrone Soup.

I dare you. Not everything in the kitchen needs to be complicated to be great. Fresh, vibrant, full of flavor and done in about 40 minutes. What more can you ask for? Ah, that’s right, good company to share it with. Bon appetit, vegan style, the Vegan Chop House way. The home of crazy good food.

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Preheat the oven on broil at 400 F/ 204 C. Prepare the Red Bell Peppers by slicing off the top and bottom of the pepper. Cut the peppers length ways at the loosely defined corners. Remove the seeds and flesh. This should leave you with 4 almost flat panels of pepper per Bell Pepper. On a baking tray, place a layer of parchment paper. Spray the paper lightly with oil. Place the pepper pieces, skin side up on the tray. Place the baking tray with peppers in the upper half of a 400 F/ 204 C oven. Allow to cook for 20 minutes. It’s okay to blacken the skin of the pepper.


After 20 minutes of the peppers being in the oven, remove the peppers to a sealed container. Allow the peppers to steam under their own heat until almost ready to begin plating, then peel the skin from the peppers and discard. Slice the remaining peppers into strips.


Place a large saucepan of water on a high heat and bring to the boil. Add 1 Teaspoon of salt to the water. Place the rigatoni pasta in the boiling water. Make sure the water comes back to the boil quickly by placing a lid over 3/4 of the pan. Remove the lid when the water is boiling. Set a timer for 14 minutes. Boil the pasta to el dente (should be firm to the bite, but not hard).


Place a large colander in the kitchen sink. While the pasta is boiling, place a second pan onto a high heat and start boiling enough water to cover the asparagus. Add 1 teaspoon of salt to the water. Use a peeler to lightly remove the skin from the lower 1/3 of the asparagus stalk. Discard the lowest inch or 2 of the asparagus. Cut the remainder into 2 inch pieces.


While the pasta is cooking, add the basil, pine nuts, oil, sun dried tomatoes and garlic to a blender. Pulse the blender until the ingredients are barely emulsified. It’s great that some of the pine nuts remain somewhat intact.


When the pasta has 2 minutes left to cook, place the asparagus into its boiling water. Return to the boil and cook for between 2 minutes for pencil thin asparagus, and 3 minutes for larger. Do not overcook. The asparagus should have a slight bite.


Once the rigatoni has cooked, pour into a colander. Give the colander a shake to remove any water. Place the rigatoni back into the saucepan. Add the pesto mix to the pasta. Add the peppers to the pasta. Once the asparagus is cooked, drain and add to the pasta. Add the ground black pepper. Stir well, to coat everything with pesto. Taste and add salt as needed. Serve warm.

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