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Zucchini Pesto Pasta 



For 4 servings

  • 2 zucchini's sliced thinly (thinnest setting on a mandolin) 

  • 1 tbsp olive oil 

  • 400g Strozzapreti Pasta (or other paste) 

  • 1 can butter beans 

  • salt and pepper for seasoning 


  • 2 cups (60g) fresh basil 

  • 1 cup parsley (30g) leaves 

  • 2 garlic cloves, chopped 

  • 1/4 cup (40g) toasted pine nuts 

  • 3 tbsp vegan parmesan 

  • 1/4 cup (60ml) olive oil 

  • 2-3 tbsp lemon juice 

  • 1/2 tsp salt and sprinkle of pepper 


  1. Preheat oven to 180 degrees (C) fan-force and line a baking tray with baking paper. 

  2. Make Pesto: Add the pesto ingredients to a food processor and blend for 1 minute. Scrape down the sides and process again for another 30 seconds, until smooth (set aside).

  3. In a large bowl, gently toss sliced zucchini with oil and season with salt and pepper. Spread evenly on baking tray and bake for 10 minutes (until translucent and slightly charred - flip after 5 minutes. 

  4. Meanwhile, cook pasta in salted water (to packet instructions - making sure its al dente). 

  5. Drain the pasta but keep 1 ladle of pasta water. Add the pasta, pasta water, butter beans and pesto to a large bowl and stir gently.

  6. Serve immediately with the roasted zucchini and fresh herbs on top!

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