Chickpea Pesto Pasta with Veggies

Liana Werner-Gray

by | Updated: June 1st, 2017 | Read time: 1 minute

You have go-to meals for hectic weeknights. They most often include takeout or an all-in-one, heat-and-serve dish—anything you can get on the table quickly. Here’s a healthier option to add to your rotation that won’t eat up your evening. The prep is simple: sautée veggies and toss into gluten-free, chickpea-based fusilli noodles with pesto sauce. This save-the-day meal is ready in less than 30 minutes.

White Bowl Filled with Gluten-Free Pesto Pasta and Vegetables |

Serves 4


1 pkg. Explore Cuisine Chickpea Fusilli
1/2 cup Nutiva Coconut Oil
1 yellow or brown onion, chopped
1 Tbsp. minced garlic
2–3 cups broccoli florets and stems (about 1/2 head)
1 cup fresh green beans
1 zucchini, cut into medium slices
1 jar (6.35 oz) basil pesto
Cracked black pepper, to taste
Redmond Real Salt, to taste
Fresh cilantro, to serve


  1. Cook pasta according to package directions.
  2. Meanwhile, in a frying pan over medium heat, heat coconut oil. Add chopped onion and garlic and cook, stirring frequently, until golden brown.
  3. Add broccoli, green beans and zucchini. Stir frequently and cook until broccoli is tender.
  4. Add pasta to pan, pour over pesto and cook for a couple of minutes while combining.
  5. Season with salt and pepper and serve with fresh cilantro.