Roasted Veggie Pesto Pasta – A Wholesome and Flavor-Packed Dish
Pasta nights don’t always have to be heavy or indulgent. With the right combination of ingredients, pasta can be a colorful, nourishing, and incredibly satisfying meal. Roasted veggie pesto pasta is the perfect example—a dish that balances the comforting heartiness of pasta with the freshness of roasted vegetables and the vibrant punch of basil pesto.
The beauty of this recipe lies in its simplicity. A medley of seasonal vegetables—zucchini, bell peppers, cherry tomatoes, and carrots—are roasted until caramelized, bringing out their natural sweetness. Tossed together with tender pasta and coated in fragrant pesto, each bite is layered with texture and flavor. It’s a dish that feels indulgent while still being healthy, making it ideal for busy weeknights, meal prepping, or even a special weekend dinner.
Ingredients Needed
| Ingredient | Quantity | Calories (approx.) |
|---|---|---|
| Penne pasta (dry) | 2 cups (200g) | 710 kcal |
| Zucchini (sliced) | 1 medium | 33 kcal |
| Red bell pepper (sliced) | 1 medium | 37 kcal |
| Cherry tomatoes | 1 cup | 30 kcal |
| Carrots (sliced) | 1 medium | 25 kcal |
| Olive oil | 2 tbsp | 240 kcal |
| Basil pesto (store-bought or homemade) | ½ cup | 400 kcal |
| Parmesan cheese (grated) | 2 tbsp | 44 kcal |
| Salt | To taste | 0 kcal |
| Black pepper | To taste | 0 kcal |
Step-by-Step Cooking Instructions
- Cook the pasta – Boil water in a large pot, add salt, and cook the pasta until al dente. Reserve ½ cup of pasta water, then drain.
- Prepare the vegetables – Preheat the oven to 400°F (200°C). Arrange zucchini, bell pepper, cherry tomatoes, and carrots on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss well.
- Roast the veggies – Bake for 20–25 minutes, stirring once halfway through, until the vegetables are tender and slightly caramelized.
- Combine pasta and pesto – In a large bowl, mix the cooked pasta with basil pesto. Add a splash of reserved pasta water if needed to loosen the sauce.
- Add the roasted vegetables – Toss the roasted veggies into the pasta, mixing gently until everything is well coated.
- Garnish and serve – Sprinkle Parmesan cheese on top, add extra basil if desired, and serve warm.
Tips for Customizing the Recipe
- Switch the pasta – Try whole wheat pasta, chickpea pasta, or gluten-free varieties for different textures and nutritional boosts.
- Make it vegan – Use vegan pesto and skip the Parmesan, or replace it with nutritional yeast.
- Add protein – Grilled chicken, shrimp, or tofu pairs perfectly with the roasted veggies.
- Mix up the veggies – Swap in broccoli, eggplant, mushrooms, or asparagus depending on the season.
- Go nutty – Sprinkle toasted pine nuts, walnuts, or almonds for a crunchy finishing touch.
Nutritional Information (Per Serving, Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 15 g |
| Carbohydrates | 65 g |
| Fat | 20 g |
| Fiber | 7 g |
| Sodium | 480 mg |
Serving Suggestions
- Pair with a light green salad dressed in lemon vinaigrette for balance.
- Serve with crusty garlic bread or focaccia to soak up the pesto sauce.
- Enjoy with a chilled glass of white wine such as Sauvignon Blanc or Pinot Grigio.
- For meal prep, store in airtight containers and enjoy either warm or cold as a pasta salad.
Roasted Veggie Pesto Pasta – A Wholesome and Flavor-Packed Dish
3-4
servings10
minutes25
minutes520
kcalIngredients
2 cups (200g) penne pasta – 710 kcal
1 medium zucchini, sliced – 33 kcal
1 medium red bell pepper, sliced – 37 kcal
1 cup cherry tomatoes – 30 kcal
1 medium carrot, sliced – 25 kcal
2 tbsp olive oil – 240 kcal
½ cup basil pesto (store-bought or homemade) – 400 kcal
2 tbsp Parmesan cheese, grated – 44 kcal
Salt – to taste
Black pepper – to taste
Directions
- Preheat oven to 400°F (200°C). Arrange zucchini, bell pepper, cherry tomatoes, and carrot on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Roast for 20–25 minutes, stirring once halfway through, until the veggies are tender and slightly caramelized.
- Meanwhile, cook pasta in salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
- In a large bowl, toss the pasta with pesto. Add a splash of pasta water if needed to thin out the sauce.
- Fold in the roasted vegetables and mix gently.
- Sprinkle Parmesan cheese on top, garnish with fresh basil if desired, and serve warm.
Recipe Video
Notes
- For the best flavor, roast your veggies until they’re slightly caramelized—the natural sweetness really enhances the pesto. If you’re making this ahead, keep the pasta and vegetables separate, then toss with pesto right before serving to keep everything fresh and vibrant.
FAQs
1. Can I make roasted veggie pesto pasta ahead of time?
Yes! You can roast the vegetables and cook the pasta in advance. Store them separately in the fridge, then toss everything with pesto just before serving for the freshest flavor.
2. What vegetables work best in this recipe?
Zucchini, bell peppers, cherry tomatoes, and carrots are great choices, but you can also use broccoli, mushrooms, asparagus, or eggplant depending on what’s in season.
3. Can I use homemade pesto instead of store-bought?
Absolutely! Homemade pesto made with fresh basil, garlic, pine nuts, Parmesan, and olive oil will give your pasta a fresher, more vibrant flavor.
4. Is roasted veggie pesto pasta good for meal prep?
Yes, it’s excellent for meal prep. It can be stored in airtight containers in the fridge for up to 3 days and enjoyed hot or as a cold pasta salad.
5. How can I make this recipe vegan?
Use a dairy-free pesto or make your own with nutritional yeast instead of Parmesan. Skip the cheese garnish or replace it with a vegan cheese alternative.
Conclusion
Roasted veggie pesto pasta is a dish that celebrates freshness, flavor, and convenience. The combination of caramelized vegetables, aromatic pesto, and tender pasta makes it both satisfying and nourishing. It’s versatile enough to adapt to your taste—whether you keep it vegetarian, make it vegan, or add protein for extra heartiness.
