Roasted Zucchini Pesto Pasta

A creamy, cozy, flavor-packed pasta made from one humble zucchini. Roasted with garlic and pine nuts, blended into a silky sauce with basil and nutritional yeast, then tossed with pasta and finished with my favorite Maldon garlic flaky salt and a pile of Parmesan. It’s rich without being heavy, and it’s so quick and easy.

Ingredients

• 1 medium zucchini, chopped

• 3 garlic cloves, peeled

• Small handful of pine nuts (about 2–3 tablespoons)

• 2 tablespoons olive oil

• Salt and pepper, to taste

• Handful of fresh basil leaves

• Big dash of nutritional yeast (about 1–2 tablespoons)

• 8 ounces pasta (any shape you like)

• Grated Parmesan cheese, to taste

• Maldon garlic flaky salt (or regular flaky salt), for finishing

  
  

Instructions

1. Preheat the oven to 400°F (200°C).
   Line a baking sheet with parchment paper or foil.

2. Roast the vegetables.
   Spread the chopped zucchini, garlic cloves, and pine nuts on the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss gently. Roast for 20–25 minutes, or until the zucchini is soft and starting to caramelize.

3. Cook the pasta.
   Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Reserve about ½ cup of the pasta water before draining.

4. Blend the sauce.
   In a blender or food processor, combine the roasted zucchini, garlic, and pine nuts with the fresh basil, nutritional yeast, and a pinch of salt and pepper. Blend until smooth, adding a splash of the reserved pasta water as needed to reach a creamy consistency.

5. Toss the pasta.
   Pour the sauce over the cooked pasta and stir to coat evenly. Add more pasta water to loosen the sauce if necessary.

6. Finish and serve.
   Top with freshly grated Parmesan and a sprinkle of Maldon garlic flaky salt. Serve warm and enjoy.