Seasonal Recipes — Fall Recipes
Harvest Vegetable Pesto Pasta
Molly Moore / 27 August 2025
As soon as the leaves start to turn, I’m all about cozy, nourishing dinners that celebrate fall flavors. This Harvest Vegetable Pesto Pasta is one of my favorite healthy fall recipes. Roasted carrots, parsnips, and zucchini are tossed in a rich, nutty pumpkin seed pesto, creating a meal that feels indulgent while staying wholesome. Whether you’re looking for a healthy dinner recipe, a classic fall recipe, or a satisfying vegan fall dish, this pasta checks all the boxes.
I first made this dish when I wanted a plant-based dinner that felt hearty and seasonal but didn’t weigh me down. It’s now a staple in my fall rotation, and I love serving it when friends come over because it feels both cozy and elegant. I like to prep the roasted vegetables ahead of time, then toss them with the pesto and pasta just before serving, which makes weeknight dinners effortless.
Why You’ll Love This Harvest Vegetable Pesto Pasta
- Seasonal and wholesome, full of fall vegetables and flavors
- Easy to make, especially if you roast the vegetables ahead
- Healthy and plant-based, a great healthy dinner recipe for the whole family
- Versatile, the pesto can be used on sandwiches, grain bowls, or as a dip
Personally, I like to sprinkle a few extra pumpkin seeds on top before serving for a little crunch, it adds both texture and a subtle nutty flavor that pairs beautifully with the roasted veggies.
Ingredients You’ll Need
For the Roasted Vegetables:
- 2 medium carrots, peeled and sliced
- 2 parsnips, peeled and sliced
- 1 medium zucchini, sliced
- 1-2 tbsp olive oil
- Salt and pepper to taste
For the Pumpkin Seed Pesto:
- 1/2 cup raw pumpkin seeds
- 2 cups fresh basil leaves
- 2 garlic cloves
- 1/4 cup olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Optional: nutritional yeast for a cheesy flavor
Pasta:
- 12 oz of your favorite pasta (I like whole wheat or chickpea pasta for extra protein)
Step-by-Step: How to Make Harvest Vegetable Pesto Pasta
- Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper
- Toss vegetables with olive oil, salt, and pepper, then spread evenly on the sheet pan
- Roast vegetables for 20-25 minutes until tender and slightly caramelized
- Make the pumpkin seed pesto, blending pumpkin seeds, basil, garlic, olive oil, lemon juice, salt, and pepper in a food processor until smooth
- Cook pasta according to package instructions, reserving a little pasta water
- Toss pasta with pesto, adding reserved pasta water if needed to thin
- Add roasted vegetables and gently mix
- Serve immediately, optionally topping with extra pumpkin seeds or a sprinkle of nutritional yeast
Personal tip, I like to roast extra vegetables to use in grain bowls or wraps later in the week, it keeps lunches healthy and seasonal without extra effort.
If you loved this dish, check out some of my other fall recipes, there’s something cozy for every meal this season.
Tips for the Best Harvest Vegetable Pesto Pasta
- Use a mix of sweet and earthy vegetables for balanced flavors
- Don’t over-roast the zucchini, it cooks faster than carrots and parsnips
- Adjust pesto consistency with pasta water for the perfect coating
- Make ahead: both the roasted vegetables and pesto can be prepared a day in advance
How to Serve and Enjoy
- Weeknight dinner, toss with pasta for a quick, wholesome meal
- Meal prep friendly, store in the fridge for up to 4 days
- Vegan fall entertaining, serve in a large platter for friends, it looks as good as it tastes
Wrapping It Up
This Harvest Vegetable Pesto Pasta is a healthy fall recipe that’s hearty, satisfying, and full of seasonal flavor. Whether you’re looking for a quick healthy dinner recipe for yourself or a plant-based option to impress guests, it’s a recipe I keep coming back to every fall.
Pin this recipe so you can enjoy it all fall long.
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