I’ve obtained a dinner recipe for you that’s full of veggies and contemporary, superb 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 yearning for veggies. After I made it I put it right into a tupperware for Tony to seek 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 right vegetarian dinner or lunch to make for the week and in addition makes a fantastic aspect dish for potlucks and events. I adore it scorching or chilly, and you understand I included loads of methods to customise it all through the publish. Get pleasure from!
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Every little thing you’ll have to make scrumptious roasted vegetable pasta
This CRAZY GOOD ROASTED RAINBOW VEGETABLE PASTA has goat cheese and a creamy cashew pesto you’ll wish to add to the whole lot. Right here’s the whole lot you’ll want:
- Veggies: we’re utilizing eggplant, zucchini, pink bell pepper, yellow bell pepper, pink onion, and grape tomatoes (should you’d like) however you possibly can combine and match primarily based on what you’ve gotten 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 at liberty to make use of uncooked 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 use 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.
Customise your pasta
There are tons of enjoyable and scrumptious methods to essentially make this simple roasted veggie pasta dish your personal! Right here’s what I can advocate:
- Select your veggies. Roasted broccoli, mushrooms, and/or brussels sprouts would even be scrumptious. When winter hits do this recipe with roasted squash! Be happy to stir in spinach for an additional enhance of greens, too, and add Mediterranean taste by mixing in olives or feta as an alternative of goat cheese — you do you.
- Decide 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 right base to your fav additional proteins. Preserve it vegetarian by including a can of chickpeas, or combine in grilled or baked rooster or shrimp!
- Go vegan. Be happy to omit the goat cheese crumbles to maintain the pasta vegan and dairy free.
Can I exploit a special grain?
Certain! You may 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. Word utilizing quinoa would hold the recipe gluten free, too.
Excellent roasted veggie pasta in 4 steps
- 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 the whole lot collectively, then unfold out evenly on every pan and roast. Stir the veggies and rotate the pan midway by the baking time.
- Make the pesto. Whereas the veggies are roasting, you may make the pesto by mixing your pesto substances in a meals processor or high-powered blender. Course of till thick, however clean.
- Prepare dinner the pasta. Subsequent, prepare 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.
- 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 tips on how to make the roasted vegetable pasta
Seeking to grill the greens?
You may! Fireplace up the grill this season and get all of my finest ideas & methods for grilling greens right here. As soon as they’re grilled, add them to the recipe as written and revel in!
Make it additional creamy
After you prepare dinner your pasta, reserve just a few tablespoons of the starchy pasta water and add it to the do-it-yourself pesto. That may create an additional creamy pesto sauce and be much more scrumptious while you combine all of it along with the goat cheese.
How you can retailer this roasted vegetable pasta
Retailer this wholesome roasted veggie pasta in an hermetic container within the fridge for as much as 4-5 days. It’s scrumptious eaten scorching or chilly, so be at liberty to dig in straight from the fridge or heat it up a bit within the microwave!
Extra pasta recipes you’ll love
Get all of my pasta recipes right here, and extra scrumptious zucchini recipes right here!
If you happen to make this wholesome roasted vegetable pasta recipe be sure you tag #ambitiouskitchen on Instagram so I can see your creation! It’s also possible to go away a remark under and price the recipe. Thanks for making AK recipes!
The
Bold Kitchen
Cookbook
125 Ridiculously Good For You, Generally Indulgent, and Completely By no means Boring Recipes for Each Meal of the Day
Roasted Rainbow Vegetable Pasta with Cashew Pesto + Goat Cheese
Shiny and flavorful roasted vegetable pasta with flavorful, do-it-yourself cashew pesto and creamy goat cheese. This simple roasted veggie pasta recipe is full of contemporary, colourful greens and ideal served heat or chilly as a pasta salad. Choices to grill the veggies and add your fav proteins!
Elements
- For the veggies:
- 1 child eggplant, sliced and quartered (or sub 1 zucchini)
- 1 medium zucchini, sliced and quartered
- 1 pink bell pepper, lower into chunks
- 1 yellow bell pepper, lower into chunks
- 1 pink onion, lower into chunks
- Non-compulsory: 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
Directions
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Preheat oven to 400 levels F. Line two giant 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.
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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.
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Whereas the veggies are roasting, you may make the pesto: add the next to the bowl of a meals processor or excessive powered blender: cashews, basil avocado/olive oil, salt and water to skinny. Course of till thick, however clean. Put aside.
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Subsequent, prepare dinner the pasta in keeping with the instructions on the package deal till it’s al dente. Drain, then add again to the pot.
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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
To retailer: retailer this roasted veggie mediterranean pasta in an hermetic container within the fridge for as much as 4-5 days. It is scrumptious eaten scorching or chilly, so be at liberty to dig in straight from the fridge or heat it up a bit within the microwave!
Diet
Serving: 1servingEnergy: 498calCarbohydrates: 65.4gProtein: 13.4gFats: 21.8gSaturated Fats: 4.7gFiber: 7.8gSugar: 11.4g
Recipe by: Monique Volz // Bold Kitchen | Pictures by: Eat Love Eats
This publish was initially printed on January twenty ninth, 2018, republished on March twenty ninth, 2022, and republished on April ninth, 2024.
