Pasta with pesto and roasted vegetables, the creamy herbal flavor of the pesto comes out to the sweet smokiness of roasted vegetables. Perfect for weeknight dinners, meal prep, and even an elegant dinner party, pasta with pesto and roasted vegetables is incredibly versatile. Fresh, bold, and vibrant with flavor and textures, this pasta dish is equal parts nutritious as it is pleasing to the taste buds.
Here’s how to make pasta with pesto and roasted vegetables. We will give you tips, options, ingredient choices, and variations to suit any taste.
Table of Contents
Why You’ll Love This Dish
Ingredients You’ll Need
The Best Pasta Options
Choosing the Right Pesto
Ideal Vegetables for Roasting
Step-by-Step Recipe
Tips for Perfect Roasted Vegetables
Making Homemade Pesto: A Quick Guide
Customizing Your Pasta Dish
Health Benefits of This Recipe
Pairing Suggestions
Common Mistakes to Avoid
Leftovers Storage and Reheating
Conclusion and FAQs
Why You Will Enjoy This Recipe
The final meal is pasta with pesto and roasted vegetables: it’s delicious, textured, and nutritious. Here’s why you’ll love it:
Fast and Easy: It works great for busy nights when you need a healthy meal in an hour.
Customizable: Let’s say you can change any vegetables, pasta, or even flavor of pesto.
Nutritional Balance: Healthy carbs, colorful vegetables, and serving size of healthy fats.
Great for All Diets: Can be easily made vegan, gluten-free, or dairy-free.
Ingredients You’ll Need
The Best Pasta Options
The foundation of the dish is, of course, the pasta. Here are some great choices:
Traditional Pasta: Penne, fusilli, or spaghetti work beautifully.
Whole Wheat Pasta: Adds extra fiber and nutrients.
Gluten-Free Pasta: Opt for rice or quinoa-based pasta if you’re gluten-sensitive.
Zoodles (Zucchini Noodles): A low-carb alternative for a lighter version of this dish.
Choice Pesto
Taste Classic Pesto: with basil, pine nuts, Parmesan, garlic, olive oil, and a squeeze of fresh lemon.
Spinach or Kale Pesto: Perfect variations, adding more nutrients.
Vegan Pesto: Use nutritional yeast or vegan cheese for Parmesan instead.
Best Choices for Roasting
Roasting sweetens and balances the flavors inside vegetables. Choose from:
Bell Peppers-sweet and flavorful
Zucchini and Yellow Squash-lighter and softer in texture.
Cherry Tomatoes: Tasty and sweet, slightly caramelized when roasted.
Eggplant: adds silky, creamy texture
Onions and Garlic: totally necessary to add flavor
Mushrooms: earthy, hearty
Step-by-Step Recipe
Ingredients
12 oz pasta of your choice
2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes, etc.)
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
1 cup pesto (store-bought or homemade)
Optional: Grated Parmesan, fresh basil for garnish
Instructions
Preheat the Oven:
Preheat your oven to 400°F (200°C). Grease a baking sheet with parchment paper.
Vegetable Prep:
Chop the vegetables to bite-sized. Toss vegetables with olive oil, salt and black pepper. Arrange them in one layer on a baking sheet.
Roasting the Vegetables:
Toss and roast for 20 to 25 minutes. Half way through, stir them. Toss the vegetables until tender and lightly caramelized. Cook pasta:
Bring salted water to a boil. Cook pasta according to package instructions. Reserve ½ cup of pasta water and then drain.
Combine Pasta and Pesto:
In a large bowl or skillet, combine the cooked pasta with pesto. Add a little reserved pasta water at a time to achieve a smooth sauce.
Add Vegetables:
Gently combine the roasted vegetables.
Serve:
Top with grated Parmesan, fresh basil, or an olive oil drizzle.
Roasting Vegetables to Perfection
Chop the vegetables to be about the same size so they will cook evenly.
Don’t overcrowd the pan. Get as much veg as possible spread out in a single layer so it can caramelize on all sides.
Season with abandon. Salt and pepper are a given, but don’t be afraid to throw in some dried herbs like oregano or thyme to really make it pop.
High Heat: Roasting vegetables at 400°F ensures they cook fast and take on that gorgeous, caramelized skin.
Making Homemade Pesto: A Quick Guide
Homemade pesto is surprisingly easy and tastes fresher than store-bought options. Here’s a basic recipe:
Ingredients:
2 cups fresh basil leaves
½ cup Parmesan cheese (or nutritional yeast for a vegan option)
1/3 cup pine nuts
2 cloves garlic
½ cup olive oil
Juice of ½ lemon
Salt and pepper to taste
Instructions:
Combine basil, Parmesan, pine nuts, and garlic in a food processor.
Add olive oil gradually and continue to process until smooth.
Add lemon juice, salt, and pepper to taste.
How to Customize Your Pasta
Add Proteins: Grilled chicken, shrimp, or chickpeas are great.
Cheese: Add more Parmesan, ricotta, or crumbled feta.
Herb: Throw in some fresh parsley or mint into the pesto to make a flavorful difference.
Throw in some red chili flakes for a little kick.
Nutritional Benefits of This Recipe
Nutrient-Dense: Roasted vegetables are high in fiber, vitamins and minerals.
Good fats from the nuts and olive oil in the pesto
High in Fiber: Whole wheat pasta and vegetables aid in digestion
Adapt to Dietary Restrictions: Pesto and roasted vegetables can be very easily adapted into a vegan, gluten-free, or low-carb diet
Pairing Ideas
This pairing of pasta, pesto, and roasted vegetables pairs well with :
Side Salad: Fresh green salad, lightly vinaigretted, is refreshing and light enough to not overwhelm the richness of the dish.
Garlic Bread: This bread is great for scooping every last bit of pesto.
White Wine: Sauvignon Blanc or Chardonnay is great with this as it brings a crispness that complements flavors.
Common Mistakes to Avoid
Overcooking Pasta: Pasta must be cooked al dente to retain its best texture.
Soggy Vegetables: Do not overcrowd your baking sheet.
Too Much Pesto: Flavorful, yes, but too much can drown the whole dish. Add it gradually and taste along the way.
Storing and Reheating Leftovers
Storage: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
Reheat: Use a skillet over medium heat, adding a splash of water or olive oil to refresh the sauce. Do not microwave, as the dish will dry out terribly.