Roasted Vegetable Pasta with Cashew Pesto

I’ve acquired a dinner recipe for you that’s packed with veggies and contemporary, wonderful flavors you’ll fall in love with. I first made this roasted vegetable pasta again in 2018 and completely fell in love. A rainbow of roasted veggies, do-it-yourself cashew pesto, and a sprinkle of tangy goat cheese — dream come true!

This pasta was my effort to please Tony’s pasta-loving style buds and nonetheless fulfill my longing for veggies. After I made it I put it right into a tupperware for Tony to search out and guess what? A day later just a few items of roasted zucchini and two curly pasta items stay. #TYPICAL

It’s actually the proper vegetarian dinner or lunch to make for the week and in addition makes an excellent aspect dish for potlucks and events. I like it sizzling or chilly, and I included loads of methods to customise it all through the publish. Enjoy!

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Everything you’ll must make scrumptious roasted vegetable pasta

This CRAZY GOOD ROASTED RAINBOW VEGETABLE PASTA has goat cheese and a creamy cashew pesto you’ll need to add to all the pieces. Here’s all the pieces you’ll want:

• Veggies: we’re utilizing eggplant, zucchini, pink bell pepper, yellow bell pepper, pink onion, and grape tomatoes (in case you’d like) however you possibly can combine and match based mostly on what you have got in your fridge, too!
• Oil: you’ll need avocado oil or olive oil for roasting up these scrumptious veggies.
• Seasonings: only a little bit of garlic powder, salt & pepper all through the recipe.
• Cashews: be happy to make use of raw cashew or cashew butter for the bottom of the scrumptious cashew pesto.
• Basil leaves: for that contemporary pesto taste.
• Pasta: I like utilizing cellentani or cavatappi (these little swirls) however you should utilize any sort of pasta you’d like, together with entire wheat or gluten free pasta.
• Goat cheese: a little bit of goat cheese provides an irresistible creamy, tangy taste to the pasta.

Customize your pasta

There are tons of enjoyable and scrumptious methods to essentially make this straightforward roasted veggie pasta dish your individual! Here’s what I can advocate:

• Choose your veggies. Roasted broccoli, mushrooms, and/or brussels sprouts would even be scrumptious. When winter hits do this recipe with roasted squash! Feel free to stir in spinach for an additional increase of greens, too, and add Mediterranean taste by mixing in olives or feta as an alternative of goat cheese — you do you.
• Pick your cheese. I like the tangy taste of goat cheese, however this pasta would even be scrumptious with crumbled feta.
• Add protein. This roasted veggie pasta packs over 10g of protein per serving however is the proper base to your fav additional proteins. Keep it vegetarian by including a can of chickpeas, or combine in grilled or baked rooster or shrimp!
• Go vegan. Feel free to omit the goat cheese crumbles to maintain the pasta vegan and dairy free.

Can I exploit a unique grain?

Sure! You can select any pasta form you’d like (even gluten-free, as I discussed) or you possibly can do this recipe with quinoa, farro, or pearl couscous. Note utilizing quinoa would hold the recipe gluten free, too.

Perfect roasted veggie pasta in 4 steps

1. Roast your veggies. Preheat your oven and divide the veggies between two trays lined with parchment paper. Drizzle every with olive oil, a sprinkle of garlic powder, salt, and pepper. Toss all the pieces collectively, then unfold out evenly on every pan and roast. Stir the veggies and rotate the pan midway by way of the baking time.
2. Make the pesto. While the veggies are roasting, you may make the pesto by mixing your pesto substances in a food processor or high-powered blender. Process till thick, however easy.
3. Cook the pasta. Next, cook dinner the noodles in salted water in keeping with the instructions on the package deal till it’s al dente. Drain, then add it again to the pot.
4. Toss collectively & serve. Add the pesto, roasted veggies, and half of the goat cheese to the pasta. Divide into bowls or meal prep containers, garnish with remaining goat cheese and further basil leaves. Then serve & devour!

See the best way to make the roasted vegetable pasta

Looking to grill the greens?

You can! Fire up the grill this season and get all of my finest tips & tips for grilling greens right here. Once they’re grilled, add them to the recipe as written and revel in!

Make it additional creamy

After you cook dinner your pasta, reserve just a few tablespoons of the starchy pasta water and add it to the do-it-yourself pesto. That will create an additional creamy pesto sauce and be much more scrumptious if you combine all of it collectively with the goat cheese.

How to retailer this roasted vegetable pasta

Store this healthy roasted veggie pasta in an airtight container within the fridge for as much as 4-5 days. It’s scrumptious eaten sizzling or chilly, so be happy to dig in straight from the fridge or heat it up a bit within the microwave!

More pasta recipes you’ll love

Get all of my pasta recipes right here, and extra scrumptious zucchini recipes right here!

If you make this healthy roasted vegetable pasta recipe make sure you tag #ambitiouskitchen on Instagram so I can see your creation! You also can go away a remark under and charge the recipe. Thank you for making AK recipes!

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Roasted Rainbow Vegetable Pasta with Cashew Pesto + Goat Cheese

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

ServesServes 4 servings

Bright and flavorful roasted vegetable pasta with flavorful, do-it-yourself cashew pesto and creamy goat cheese. This straightforward roasted veggie pasta recipe is packed with contemporary, colourful greens and ideal served heat or chilly as a pasta salad. Options to grill the veggies and add your fav proteins!

Ingredients

• For the veggies:
• 1 baby eggplant, sliced and quartered (or sub 1 zucchini)
• 1 medium zucchini, sliced and quartered
• 1 pink bell pepper, minimize into chunks
• 1 yellow bell pepper, minimize into chunks
• 1 pink onion, minimize into chunks
• Optional: 1 package deal grape tomatoes
• 2 tablespoons avocado oil or olive oil
• 1 teaspoon garlic powder
• Freshly floor salt and pepper
• For the cashew pesto:
• ⅓ cup roasted or uncooked cashews OR 2 tablespoons cashew butter
• 1 cup basil leaves (from 1 oz package deal)
• 2-3 tablespoons avocado oil or olive oil
• ½ teaspoon salt
• 2-3 tablespoons heat water, to skinny pesto
• For the pasta:
• 2 ½ cups (8 ounce) cellentani pasta (or pasta of selection — can use entire wheat or gluten free)
• ½ cup goat cheese crumbles, divided

Instructions

• Preheat oven to 400 levels F. Line two massive baking sheets with parchment paper. Divide the veggies between two trays, then drizzle every with 1 tablespoon of oil and a sprinkle garlic powder and salt and pepper, to style. 

• Toss collectively to coat the veggies, then unfold out evenly on every pan. Roast for quarter-hour, then stir the veggies and rotate the pans and bake for 15-20 minutes extra till veggies are tender.

• While the veggies are roasting, you may make the pesto: add the next to the bowl of a food processor or high powered blender: cashews, basil avocado/olive oil, salt and water to skinny. Process till thick, however easy. Set apart.

• Next, cook dinner the pasta in keeping with the instructions on the package deal till it’s al dente. Drain, then add again to the pot. 

• Fold within the pesto, roasted veggies and half of the goat cheese. Divide into bowls or meal prep containers, garnish with remaining goat cheese and further basil leaves, if desired. Serves 4 as a meal and 6 as a aspect.

Recipe Notes

This is a good dish for leftovers or meal prepping. See the total publish for tactics to customise and so as to add your favourite proteins!
To retailer: retailer this roasted veggie mediterranean pasta in an hermetic container within the fridge for as much as 4-5 days. It’s scrumptious eaten sizzling or chilly, so be happy to dig in straight from the fridge or heat it up a bit within the microwave!

Nutrition

Serving: 1servingCalories: 498calCarbohydrates: 65.4gProtein: 13.4gFat: 21.8gSaturated Fat: 4.7gFiber: 7.8gSugar: 11.4g