Green Pesto Pasta Casserole made with chickpea pasta, homemade vegan pesto, and vibrant green vegetables—an easy, cozy dinner for busy weeknights.
This Green Pesto Pasta Casserole is a simple, satisfying dish that highlights bright green flavors and textures. The recipe combines a creamy, homemade vegan pesto made from spinach, basil, and cashews with protein-rich chickpea pasta and a mix of green vegetables. It bakes quickly into a warm casserole that’s perfect for meal prep or a shared family dinner.
What You Need to Make Green Pesto Pasta Casserole
All ingredients are accessible and pantry-friendly. You can swap similar items based on preference—this recipe is flexible and forgiving.
- Cashews (soaked or raw)
- Chickpea pasta (8 oz package) or any pasta you prefer
- Fresh spinach (about 3 cups)
- Fresh basil (about 1 cup, packed)
- Garlic cloves (2, minced)
- Lemon juice (1 tablespoon)
- Himalayan sea salt (or regular sea salt, to taste)
- Avocado oil (2 tablespoons) or olive oil
- Filtered water (2–4 tablespoons to thin pesto)
- Nutritional yeast (2 tablespoons, for a cheesy flavor)
- Frozen peas (1 cup)
- Frozen broccoli (2 cups)
- Optional: cherry or grape tomatoes for topping
This combination creates a pesto that’s creamy and slightly loose so it coats pasta evenly, plus veggies that stay bright and tender after steaming.
How to Prep the Pesto Pasta Casserole
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment and have a large casserole dish ready.
Bring a large pot of salted water to a rolling boil and cook the chickpea pasta according to package directions until al dente. Drain and briefly rinse under cool water to stop cooking, then return the pasta to the pot.
How to Make the Vegan Pesto
In a food processor or high-speed blender, combine the spinach, cashews, basil, minced garlic, lemon juice, salt, avocado oil, nutritional yeast, and 2 tablespoons of filtered water. Blend until smooth, adding up to 2 more tablespoons of water if needed to reach a loose, creamy consistency. The pesto should be fluid enough to coat the pasta evenly rather than thick and chunky.
Pour the pesto into the pot with the cooked pasta and toss to coat thoroughly.
How to Prepare the Green Vegetables
Place ½ cup of water in a medium saucepan and bring to a boil. Add the frozen peas and frozen broccoli, return to a gentle boil, then cover and simmer 6–8 minutes, until the vegetables are bright green and just tender. Drain thoroughly and add the vegetables to the pot with the pesto-coated pasta. Stir gently to combine so the vegetables remain vibrant.
How to Bake the Casserole
Transfer the combined pasta, pesto, and vegetables to your prepared casserole dish. Sprinkle additional nutritional yeast over the top for a savory, cheesy finish. Bake for 10–20 minutes, until the top is slightly browned and edges become a little crisp. Remove from oven and serve hot.
Meal Prep and Storage
This casserole is excellent for meal prep. Bake a full pan and portion it into airtight containers to refrigerate. Reheat in the microwave or oven until warmed through. The pesto keeps the pasta moist, so leftovers stay comforting even after a few days in the fridge.
Serving Suggestions
Serve this casserole as a cozy main course or as a hearty side. Top with extra nutritional yeast or vegan parmesan for added richness. For contrast, add blistered cherry tomatoes for a burst of color and acidity. Swap or add green vegetables to suit your tastes—zucchini, green beans, or asparagus work well when steamed or blanched.
Ingredients (Summary)
- ½ cup cashews
- 1 (8-oz) package chickpea pasta
- 3 cups spinach
- 1 cup basil, packed
- 2 garlic cloves, minced
- 1 TBSP lemon juice
- ¼ tsp salt
- 2 TBSP avocado oil
- 2–4 TBSP filtered water
- 2 TBSP nutritional yeast
- 1 cup frozen peas
- 2 cups frozen broccoli
- 1 pint cherry or grape tomatoes, halved (optional)
Instructions (Summary)
- Preheat oven to 400°F. Prepare a baking sheet and casserole dish.
- Cook pasta until al dente, drain, and return to pot.
- Blend spinach, basil, cashews, garlic, lemon, salt, oil, nutritional yeast, and water into a smooth pesto. Mix into pasta.
- Steam peas and broccoli until bright and tender, drain, and mix with pasta and pesto.
- Transfer to casserole dish, top with extra nutritional yeast, and bake 10–20 minutes until edges crisp.
- Serve hot. Store leftovers in an airtight container and reheat before serving.
Notes
This recipe is adapted for a vegan, gluten-free-friendly meal when using chickpea pasta. Adjust the pesto thickness by adding more or less water. For richness, swap avocado oil with extra-virgin olive oil, and add a squeeze of lemon before serving to brighten flavors.
Enjoy this comforting, green-forward casserole—simple to prepare, great for leftovers, and full of fresh flavor.
