Healthy Vegetarian Pesto Pasta

This delicious vegetarian dish is packed with flavor and nutrition. Great for getting in a little extra protein and fiber! Gluten-free too.


  • 1 package Banza pasta of choice
  • 2 TBSP Pesto of choice (I used Trader Joe’s Quinoa Pesto)
  • 1/2 medium zucchini, chopped
  • 1 bunch kale, chopped
  • 1 cup sliced mushrooms
  • 1/2 TBSP butter or ghee
  • desired amount of homemade vegan parmesan cheese or regular parmesan for serving
  • sea salt and pepper, to taste


  1. Cook pasta according to package directions.
  2. While pasta is cooking, melt butter in saucepan and sauté chopped zucchini, mushrooms, and kale until soft and cooked through (~8 minutes). Season with salt and pepper.
  3. Once pasta is done cooking, strain pasta and stir in 2 TBSP pesto and additional salt to taste if desired.
  4. Add pasta to a bowl, sprinkle with ‘parmesan’ and mix vegetables in. Enjoy!