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Roasted Vegetable Pesto Pasta Recipe

Roasted Vegetable Pesto Pasta Recipe
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★★★★★

5.1 from 6 reviews

A vibrant and flavorful roasted vegetable pesto pasta made with fresh basil pesto, seasonal roasted vegetables, and al dente bucatini pasta. This dish is perfect for a quick and wholesome meal, topped with parmesan cheese and customizable with your choice of protein.

Ingredients

Scale

Pesto Sauce

  • 2 cups basil leaves (lightly packed)
  • 1/2 cup freshly shredded parmesan cheese
  • 1/4 cup toasted pine nuts
  • 1 clove garlic
  • 1/2 cup olive oil
  • Kosher salt and freshly ground black pepper to taste

Roasted Vegetables

  • 1/2 medium red onion, chopped
  • 1 medium zucchini squash, chopped
  • 1 medium yellow squash, chopped
  • 2 cups cherry tomatoes
  • 1–2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper to taste

Pasta

  • 8–10 oz bucatini pasta
  • Reserved pasta water (about 1/2 cup)

To Serve

  • Freshly shredded parmesan cheese
  • Fresh basil leaves (optional)
  • Optional proteins: grilled chicken, shrimp, or chickpeas

Instructions

  1. Make the pesto sauce: In a food processor, combine fresh basil leaves, freshly shredded parmesan cheese, toasted pine nuts, garlic clove, and a pinch of kosher salt and freshly ground black pepper. Pulse the ingredients together, then while the processor is running, slowly drizzle in the olive oil until the sauce is well blended and smooth.
  2. Roast the vegetables: Preheat your oven to 400°F (205°C). On a large baking sheet, spread out the chopped red onion, zucchini, yellow squash, and cherry tomatoes. Drizzle with 1 to 2 tablespoons of olive oil, sprinkle with kosher salt and freshly ground black pepper, and toss to evenly coat. Roast in the oven until the vegetables are softened but still hold their shape, approximately 15-20 minutes. Remove and set aside.
  3. Cook the pasta: Bring a large pot of salted water to a boil. Add the bucatini pasta and cook until al dente, following package instructions (usually about 8-10 minutes). Before draining, reserve about 1/2 cup of the pasta cooking water, then drain the pasta.
  4. Combine pasta and pesto with vegetables: In a large serving bowl, add the cooked pasta and roasted vegetables. Pour about three-quarters of the prepared pesto sauce over the mixture, then add two tablespoons of the reserved pasta water to help bind everything together. Stir gently but thoroughly to distribute the sauce and vegetables evenly. Add more pesto and pasta water as needed until you reach your desired consistency and flavor.
  5. Serve: Plate the pasta and top with freshly shredded parmesan cheese and additional fresh basil leaves if desired. For added protein, serve with grilled chicken, shrimp, or chickpeas. Enjoy warm.

Notes

  • Toast pine nuts over low heat in a dry skillet until golden to enhance their flavor.
  • Do not overcook the vegetables during roasting to maintain their texture and vibrant color.
  • Reserve pasta water as it contains starch that helps the pesto sauce adhere to the pasta.
  • This recipe can be made vegan by substituting parmesan cheese with a vegan cheese alternative and omitting optional animal proteins.
  • The pesto sauce can be prepared a day ahead and stored in an airtight container in the refrigerator.

Nutrition

Keywords: roasted vegetable pesto pasta, bucatini pasta recipe, vegetarian pesto pasta, basil pesto pasta, easy roasted vegetables

Find it online: https://delishfamilyrecipe.com/roasted-vegetable-pesto-pasta-recipe/