Roast vegetable pesto pasta
Roast vegetable pesto pasta combines roast vegetables, pesto and lemon with pasta to create a light vegetarian lunch or dinner. It is a good way to make use of seasonal vegetables and is quick and easy to make.
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
Prepare the vegetables
- 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.
Cook the pasta
- 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.
Combine the ingredients
- Zest and juice the lemon, add to the pasta and stir.
- Stir in the pesto 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 immediately 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.
- 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?
Nutrition
Calories: 506kcalCarbohydrates: 80gProtein: 16gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 3mgSodium: 176mgPotassium: 693mgFiber: 6gSugar: 10gVitamin A: 1419IUVitamin C: 88mgCalcium: 114mgIron: 2mg
Tried this recipe?Let us know how it was!