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Roast vegetable and pesto pasta

Vegetable pesto pasta

Vegetable pesto pasta is a simple vegetarian dish which combines pesto pasta with lemon and lightly cooked seasonal vegetables. 
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 2
Calories 506 kcal

Equipment

  • Chopping board
  • Sharp knife
  • Garlic press (optional)
  • Roasting tin
  • Zester or grater
  • Juicer
  • Large saucepan with lid
  • Colander

Ingredients
 
 

  • 170 g rigatoni or penne pasta
  • 5 tsps pesto
  • 1 red onion
  • 5 garlic cloves
  • 0.5 red pepper
  • 0.5 green pepper
  • 0.5 courgette
  • 4 mushrooms
  • 1 lemon zest
  • 1 lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon strong vegetarian cheese

Instructions
 

  • Chop the onion and finely chop or crush the garlic.
  • Cut the peppers into chunks, slice the courgette and peel and quarter the mushrooms (plus prepare any other vegetables you are using).
  • Lightly roast the onion, garlic, peppers, courgette and mushrooms (plus any other vegetables you are using). Alternatively, lightly cook the vegetables in a frying pan or skillet.
  • While the vegetables are roasting, cook the pasta until it is al dente. Drain the pasta, stir in a little olive oil, return to the pan and cover with a lid.
  • Zest and juice the lemon, add to the pasta and stir.
  • Stir the pesto into the pasta until the pasta is fully coated.
  • Add the roast vegetables to the pasta and toss taking care not to break up the vegetables. Add a little water if needed.
  • Place the pan over a low heat for a couple of minutes, stirring to prevent the pasta sticking to the bottom of the pan.
  • Serve in hot bowls and top with grated cheese.

Notes

How to serve
  1. Garnish with fresh herbs such as basil or parsley.
  2. Serve either on its own or with a leafy green salad.
  3. This pesto pasta dish is also great paired with homemade olive bread or focaccia.
Tips
  1. This dish should be served straight away. It is not suitable for reheating or freezing.
  2. The vegetables can be cooked ahead of time to make it even quicker to prepare this meal.
  3. You can make many variations of this easy vegetable pasta dish by using different combinations of vegetables and different pasta shapes. Why not try adding a few stems of steamed asparagus or a handful of olives?
 

Nutrition

Calories: 506kcalCarbohydrates: 80gProtein: 16gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 3mgSodium: 176mgPotassium: 693mgFiber: 6gSugar: 10gVitamin A: 1419IUVitamin C: 88mgCalcium: 114mgIron: 2mg
Keyword Pasta, Vegetarian
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