This vibrant roasted vegetable pesto pasta recipe is a flavorful dish that will please anyone. The sweet, caramelized vegetables and the pesto are an amazing combination.
Add some roasted veggies and pesto to your favorite pasta to make a delicious and filling pot of roasted vegetable pesto pasta.
Pasta works all the time, doesn't it? When unsure what to cook, cook noodles and add anything. They will be great, it doesn't matter what. Just a touch of olive oil, garlic, or some butter and Parmesan; you don't need much to make a super tasty dish. Try this Pasta in Coconut Milk Sauce, Tuna Pesto Pasta, Garlic Butter Parmesan Pasta, or Cream Cheese Pasta.
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Recipe ingredients
Pasta: I used macaroni, but any other short kind would do. Whole wheat or spelt are great in this combination as well.
Pesto: Any kind would do; play with the flavors. In my case, it's wild garlic pesto about 80 % of the time because I make about 10 jars of it every spring and freeze them so that we can enjoy it all through the year.
- Other kinds that I used were lemon balm pesto, mint basil pesto, lovage pesto, sage, and the regular and delicious basil pesto.
Vegetables: Zucchini, bell peppers, red onions, and peas. With the exception of the peas, the veggies were roasted. You can choose the veggies according to what you like or what is in season.
- Alternatives: eggplants, pumpkin or squash, fennel, cherry tomatoes, carrots, green beans, broccoli, cauliflower, mushrooms, asparagus, and so on. Check out Pasta with Eggplants, too.
Cheese: Parmesan cheese: You can replace it with good feta cheese; I also love the combination!
See the recipe card for full information on ingredients and quantities.
How to make roasted vegetable pesto pasta?
Roast the veggies:
- Step #1: Chop the vegetables into cubes. Place in a roasting tin in a single layer, and mix well with olive oil, dried rosemary, salt, and pepper.
- Step #2: Roast in the preheated oven for about 25-30 minutes until the vegetables are tender and slightly caramelized.
Pasta, veggies, and pesto:
- Step #1: In the meantime, cook the noodles in salted water according to the package instructions. Add the peas to the pot 2 minutes before the cooking time is over. Reserve about a cup of the cooking water. Return the noodles and peas to the pot.
- Step #2: Add the pesto and 2 tablespoons Parmesan. Mix well and add a little of the reserved cooking water if necessary. Don't add it all; just add about a splash or two if you think it needs more moisture.
- Step #3: Add the veggies and combine everything again. Adjust the taste with salt and pepper.
Make sure to roast the vegetables in a single layer. If necessary, use a large roasting tin or baking tray or two of them. If I roast two trays at the same time, I do it in the fan oven at 360°F/ 180°C.
How to serve?
Serve roasted vegetable pesto pasta immediately, sprinkled with more Parmesan.
However, this pasta with vegetables and pesto dish can be served at room temperature as well. Like a salad. Let it cool completely, and keep it refrigerated in an airtight container. When ready to serve, bring it to room temperature for about 30 minutes.
Stir it well and add a little olive oil or an extra tablespoon of pesto to make it moister again. Adjust the taste with salt and pepper and sprinkle with some freshly grated Parmesan.
Storage
Leftover roasted vegetable pesto pasta can be kept in the fridge for 3-4 days. I like to eat it as a pasta salad at room temperature, and it’s great for lunchboxes or picnics.
To reheat, you can use the microwave or a small saucepan on the stovetop. Just add a little olive oil, milk, or broth to make it a bit moister.
The recipe is not suitable for freezing.
Roasted Vegetable Pesto Pasta
Ingredients
- 2 zucchini about 14 oz/ 400 g
- 2 bell peppers for instance, one red, one yellow
- 1 red onion medium to large
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 14 oz short pasta 400 g, Note 1
- 1 cup frozen peas 4.5 oz/ 125 g
- 3 tablespoons pesto Note 2
- 2 tablespoons freshly grated Parmesan + more to serve
- fine sea salt and ground black pepper
Instructions
- Preheat the oven to 400°F/ 200°C.
- Chop the zucchini and bell peppers into cubes of similar size. Slice the onion. Place the veggies in a large roasting tin in a single layer.2 zucchini + 2 bell peppers + 1 red onion
- Season: Pour the olive oil on top, add rosemary, and generously salt and pepper. Mix well with your hands; the veggies should all be coated in oil and spices. 2 tablespoons olive oil + fine sea salt and ground black pepper + 1 teaspoon dried rosemary
- Roast for 25-30 minutes or until they are tender and slightly caramelized.
- Cook pasta: In the meantime, bring a large pot of water to a boil. Add salt generously. Add pasta and cook according to package instructions, adding the peas during the last 2 minutes of the cooking time. Reserve about 1 cup of the pasta water and drain the rest.14 oz short pasta/ 400 g + 1 cup frozen peas/ 125 g
- Combine: Return the pasta and peas to the pot. Add pesto and Parmesan and a splash of pasta water. Mix well and add another splash of water, but only if you feel that the pasta needs more moisture. Add the roasted veggies and stir to combine. Adjust the taste with salt and pepper. Serve sprinkled with more Parmesan.3 tablespoons pesto + 2 tablespoons freshly grated Parmesan + vegetables
Notes
- Pasta: You can use any short pasta you have. Whole wheat pasta is great as well.
- Pesto: I usually use homemade wild garlic pesto or bought basil pesto. However, any kind of pesto you like is great.
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