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Roasted Vegetable Pasta With Basil-Walnut Pesto  

15 minutes 

Prep Time

20 minutes 

cook Time

6

Servings
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Curated by: Margaret
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Roasted Vegetable Pasta With Basil-Walnut Pesto  

Contains

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Dairy/Milk

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Nuts

Pack your pasta with veggies roasted straight from the air fryer, drizzle it with a hearty basil-walnut pesto sauce, and you’ve just made a crowd pleaser.

Nutritional Information

Ingredient awareness is something to consider when it comes to overall health. Store-bought pesto often includes ‘natural flavors,’ which can be a bit confusing—they sometimescontainartificial or synthetic components. This recipe features a pesto sauce made in your kitchen, so you can feel confident about every ingredient!

Tools Needed

Ingredients Needed

Pasta & Roasted Vegetables 

Basil-Walnut Pesto

Scale 1x 2x 3x
Yield 6 Serving

Instructions

  1. Place the crisper plate into the air fryer basket.  
  2. Select the Air Fry function, adjust temperature to 400°F and time to 4 minutes, then tap Start/Pause to preheat.  
  3. Place the zucchini, eggplant, bell pepper, and red onion onto the preheated crisper plate. Spray with olive oil spray and sprinkle with salt and pepper.   
  4. Select the Roast function at 425°F, adjust time to 20 minutes, tap Shake, then tap Start/Pause.  
  5. Shake vegetables halfway through cooking. The Shake Function will let you know when. 
  6. Remove vegetables when golden brown and tender.  
  7. Place the walnuts and garlic clove in a food processor. Process until coarsely chopped. Add the basil, Parmesan cheese, lemon juice, lemon zest, and salt and process until incorporated and broken down. With the motor running, stream in the olive oil to emulsify. Taste and adjust seasonings as needed.  
  8. Toss the cooked chickpea pasta, roasted vegetables, and pesto all together in a large bowl, then serve. 
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Servings Made:6

Nutrition Information per Serving

  • Calories: 337.10
  • Protein: 12.98 g
  • Carbohydrates: 33.44 g
  • Fat:19.18 g
  • Fiber: 6.24 g
  • Saturated Fat: 2.10 g
  • Cholesterol: 0.00 mg
  • Sodium: 173.97 mg

NUTRITIONAL INFORMATION IS ONLY AN ESTIMATE. THE ACCURACY OF THE NUTRITIONAL INFORMATION FOR ANY RECIPE ON THIS SITE IS NOT GUARANTEED.

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originally published on Dec 31, 2025 (last updated Dec 31, 2025)

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