Roasted Vegetable Pasta with Cashew Pesto

I’ve obtained a dinner recipe for you that’s filled with veggies and recent, 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, selfmade 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 seek out and guess what? A day later a couple of items of roasted zucchini and two curly pasta items stay. #TYPICAL

It’s really the proper vegetarian dinner or lunch to make for the week and in addition makes an amazing aspect dish for potlucks and events. I find it irresistible sizzling or chilly, and you realize I included loads of methods to customise it all through the submit. Get pleasure from!

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Every 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 need to add to all the pieces. Right 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 at liberty to make use of uncooked cashew or cashew butter for the bottom of the scrumptious cashew pesto.
• Basil leaves: for that recent pesto taste.
• Pasta: I really like utilizing cellentani or cavatappi (these little swirls) however you need to 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 straightforward roasted veggie pasta dish your individual! 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 at liberty to stir in spinach for an additional enhance of greens, too, and add Mediterranean taste by mixing in olives or feta as a substitute of goat cheese — you do you.
• Choose your cheese. I really 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 further proteins. Maintain it vegetarian by including a can of chickpeas, or combine in grilled or baked rooster or shrimp!
• Go vegan. Be at liberty to omit the goat cheese crumbles to maintain the pasta vegan and dairy free.

Can I exploit a distinct grain?

Certain! You possibly 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. Be aware utilizing quinoa would hold the recipe gluten free, too.

Good 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 via the baking time.
2. Make the pesto. Whereas the veggies are roasting, you can also make the pesto by mixing your pesto components in a meals processor or high-powered blender. Course of till thick, however easy.
3. Prepare dinner the pasta. Subsequent, cook dinner the noodles in salted water in line with the instructions on the bundle 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 way to make the roasted vegetable pasta

Seeking to grill the greens?

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

Make it further creamy

After you cook dinner your pasta, reserve a couple of tablespoons of the starchy pasta water and add it to the selfmade pesto. That can create an additional creamy pesto sauce and be much more scrumptious whenever you combine all of it along with the goat cheese.

Tips on how to 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 sizzling 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!

For those who make this wholesome roasted vegetable pasta recipe make sure you tag #ambitiouskitchen on Instagram so I can see your creation! You may as well go away a remark under and charge the recipe. Thanks for making AK recipes!

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Roasted Rainbow Vegetable Pasta with Cashew Pesto + Goat Cheese

Prep Time 10 minutes minutes

Prepare dinner Time 30 minutes minutes

Complete Time 40 minutes minutes

ServesServes 4 servings

Shiny and flavorful roasted vegetable pasta with flavorful, selfmade cashew pesto and creamy goat cheese. This straightforward roasted veggie pasta recipe is filled with recent, 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, reduce into chunks
• 1 yellow bell pepper, reduce into chunks
• 1 pink onion, reduce into chunks
• Optionally available: 1 bundle 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 bundle)
• 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 alternative — can use entire wheat or gluten free)
• ½ cup goat cheese crumbles, divided

Directions

• 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.

• Whereas the veggies are roasting, you can also 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 easy. Put aside.

• Subsequent, cook dinner the pasta in line with the instructions on the bundle 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

It is a nice dish for leftovers or meal prepping. See the total submit 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 is scrumptious eaten sizzling 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