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
Garnish with fresh herbs such as basil or parsley.
Serve either on its own or with a leafy green salad.
This pesto pasta dish is also great paired with homemade olive bread or focaccia.
Tips
This dish should be served straight away. It is not suitable for reheating or freezing.
The vegetables can be cooked ahead of time to make it even quicker to prepare this meal.
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?