To make this vegan, omit the Parmesan from the Pesto and add 1 teaspoon of nutritional yeast.
Use a breadcrumb topping for the pasta bake instead of the Parmesan by tossing 1 tablespoon of olive oil, 1/8 teaspoon of salt and 1/4 cup of Panko bread crumbs together and sprinkling over the top of the pasta.