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Pesto Pasta - Vegan

Serves: 4 (depending)

Cooking time: 40mins

A high protein vegan friendly pasta meal.


  • 375g Vetta Smart Protein Pasta

  • 300g Pumpkin Raw

  • 1/2 punnet fresh tomatoes, chopped

  • 52g Sundried tomatoes, chopped

  • 1 red Onion, chopped

  • 1 red capsicum, chopped

  • 1 courgette, chopped

  • 50g Genoese Plant Based Basil Pesto


  1. On a roasting dish, add chopped pumpkin and onion and bake at 180 degrees for 15mins. Flip vegetables, add remaining courgette and capsicum and continue to bake until all vegetables are fully cooked. (you can also used the airfryer).

  2. Set vegetables aside to cool.

  3. In a pot, bring water to the boil. Add pasta and cook per instructions on packet.

  4. Once pasta is cooked through, drain and add pesto to the pasta, stir through.

  5. in a big bowl, add vegetables and pasta mix together, and stir in Sundried tomatoes and fresh tomatoes.

  6. Serve hot or cold and sperate into containers.

Option Additions: Parmesan cheese, feta cheese, spinach, coriander, parsley etc.

Nutritional Information

Serving size: 4 serves

Energy: 442 cals

Protein: 26.7g

Carbs: 68.g

Net Carbs: 57.5g

Sugar: 8.2g

Fat: 9.475g

Fibre: 10.9g


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