Pesto Pasta with Roasted Veggies Recipe
A vibrant and healthy Pesto Pasta with roasted vegetables recipe that combines al dente rigatoni with a fresh homemade basil pesto, roasted zucchini, grape tomatoes, and colorful bell peppers. Perfect for a quick and flavorful vegetarian meal ready in just 45 minutes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Vegetables and Pasta
- 1 zucchini, quartered and thickly sliced
- 1 pint grape tomatoes
- 1 red bell pepper, thickly diced
- 1 yellow bell pepper, thickly diced
- 1/2 pound rigatoni (or your choice of pasta)
Pesto
- 2 cups fresh basil leaves, packed
- 3 cloves garlic, peeled
- 2 tablespoons lemon juice (about half a large lemon)
- 1/4 cup reserved pasta water (plus more if needed)
- Salt and pepper, to taste
Toppings (Optional)
- Vegan parmesan cheese
- Fresh basil leaves
- Red pepper flakes
Instructions
- Preheat oven: Preheat your oven to 425℉/218℃ on convection roast and line a large baking sheet with parchment paper to prepare for roasting the vegetables.
- Roast vegetables: Arrange the chopped zucchini, grape tomatoes, red pepper, and yellow pepper on the prepared baking sheet. Roast them for about 15 minutes or until the edges turn golden brown and the vegetables are tender, enhancing their natural sweetness and flavor.
- Cook pasta: While the vegetables roast, bring a large pot of generously salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain the pasta but be sure to reserve about 1/4 to 1/2 cup of the starchy pasta water before draining. Return the pasta to the pot and set aside.
- Prepare pesto: In a food processor, combine the fresh basil leaves, peeled garlic cloves, and lemon juice. Process until finely chopped. With the processor running, slowly add 1/4 cup of the reserved starchy pasta water to achieve a smooth, spreadable consistency. Taste and season with salt and pepper as desired. Add more pasta water if needed for the preferred texture.
- Combine and serve: Add the freshly made pesto and the roasted vegetables to the pot with the drained rigatoni. Toss everything together gently until well combined and coated with pesto. Serve immediately, topped with optional vegan parmesan cheese, fresh basil leaves, and red pepper flakes to add extra flavor and heat.
Notes
- You can substitute rigatoni with any pasta shape you prefer such as penne or fusilli.
- Reserve pasta water carefully as it helps to smooth and thin out the pesto sauce, ensuring it clings beautifully to the pasta.
- Adjust lemon juice and seasoning in the pesto to your taste for a brighter or more savory flavor profile.
- To keep the dish vegan, use vegan parmesan cheese or nutritional yeast as a topping.
- Roasting vegetables brings out their natural sweetness and adds great depth of flavor—do not skip this step.
