I’ve received a dinner recipe for you that’s filled with veggies and recent, 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, 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 yearning for veggies. After I made it I put it right into a tupperware for Tony to search out and guess what? A day later a couple of 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 likewise makes an excellent aspect dish for potlucks and events. I adore it scorching or chilly, and you already know I included loads of methods to customise it all through the publish. Get pleasure from!
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Every part 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 every little thing. Right here’s every little thing you’ll want:
- Veggies: we’re utilizing eggplant, zucchini, crimson bell pepper, yellow bell pepper, crimson onion, and grape tomatoes (for those who’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 kind 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 suggest:
- Select your veggies. Roasted broccoli, mushrooms, and/or brussels sprouts would even be scrumptious. When winter hits do that 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 an alternative of goat cheese — you do you.
- Decide 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 right base on your fav further proteins. Preserve it vegetarian by including a can of chickpeas, or combine in grilled or baked hen 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?
Positive! You may select any pasta form you’d like (even gluten-free, as I discussed) or you possibly can do that recipe with quinoa, farro, or pearl couscous. Observe 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 every little thing collectively, then unfold out evenly on every pan and roast. Stir the veggies and rotate the pan midway by way of the baking time.
- Make the pesto. Whereas the veggies are roasting, you may make the pesto by mixing your pesto elements in a meals processor or high-powered blender. Course of till thick, however easy.
- Cook dinner the pasta. Subsequent, prepare dinner the noodles in salted water based on the instructions on the bundle 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 easy methods to make the roasted vegetable pasta
Trying to grill the greens?
You may! Fireplace up the grill this season and get all of my greatest suggestions & tips for grilling greens right here. As soon as they’re grilled, add them to the recipe as written and luxuriate in!
Make it further creamy
After you prepare dinner your pasta, reserve a couple of tablespoons of the starchy pasta water and add it to the selfmade pesto. That may create an additional creamy pesto sauce and be much more scrumptious if 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!
Should you make this wholesome roasted vegetable pasta recipe be sure you tag #ambitiouskitchen on Instagram so I can see your creation! You can too depart a remark beneath and price the recipe. Thanks for making AK recipes!
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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
Vibrant and flavorful roasted vegetable pasta with flavorful, selfmade cashew pesto and creamy goat cheese. This simple roasted veggie pasta recipe is filled with recent, colourful greens and excellent 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 crimson bell pepper, reduce into chunks
- 1 yellow bell pepper, reduce into chunks
- 1 crimson 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 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 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.
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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 easy. Put aside.
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Subsequent, prepare dinner the pasta based on the instructions on the bundle 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!
Vitamin
Serving: 1servingEnergy: 498calCarbohydrates: 65.4gProtein: 13.4gFats: 21.8gSaturated Fats: 4.7gFiber: 7.8gSugar: 11.4g
Recipe by: Monique Volz // Formidable Kitchen | Images 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.
