roasted vegetable pasta

This Broccoli Pesto Pasta with Roasted Vegetables is the best weeknight pasta dish - it&#x27;s simple to make, ridiculously delicious, and it&#x27;s packed with veggies! The pesto itself has broccoli in it for an extra dose of nutrients + flavor, and the pasta is filled with roasted broccoli, cauliflower, bell pepper, butternut squash, shallots, and mushrooms!

Broccoli Pesto Pasta with Roasted Vegetables

rigatoni (or other short-cut pasta)

cauliflower florets (cut into small florets)

butternut squash

red bell pepper,

broccoli crown,

cremini mushrooms, quartered

medium shallot, very thinly sliced

extra virgin olive oil

salt

pepper

pasta water*

cheese,

basil leaves

red pepper flakes

broccoli florets

flat leaf parsley

garlic

pine nuts, toasted*

parmesan cheese

juice of 1/2 a lemon

Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper. Add the cauliflower, butternut squash, red bell pepper, broccoli, mushrooms, and shallots. Drizzle with the olive oil and sprinkle with the salt and pepper. Toss to coat. Arrange vegetables in a single, even layer (you may need to do this with 2 baking sheets if yours isn&#x27;t large enough). Bake for 25-30 minutes, tossing once, or until vegetables are tender, caramelized, and golden brown.

While vegetables are roasting, make the pesto. Add broccoli florets to your food processor and pulse until very finely chopped. Add the basil, parsley, garlic, pine nuts, parmesan, lemon juice, salt, and pepper and pulse several more times. Add the olive oil and blend until smooth. Season to taste with additional salt and pepper if desired.

Bring a pot of water to a boil for the pasta and salt the water. Once boiling, add your pasta and cook according to package directions, or until just al dente. Remember to reserve your pasta water (I just scoop a bunch out with a large mug or heat-safe glass measuring cup!) Drain pasta, and add back into the pot or a large mixing bowl. Add the pesto and a splash (start with 1/4 cup) of the pasta water and stir to coat the pasta. Add the roasted vegetables, several cranks of freshly cracked black pepper, and a couple pinches of salt and stir to combine. Add a couple handfuls of parmesan cheese and another splash of pasta water if it seems like it needs more moisture. Season to taste with additional salt and pepper if needed. Serve with extra parmesan, basil leaves, and crushed red pepper flakes if desired.

Bright and flavorful roasted vegetable pasta with flavorful, homemade cashew pesto and creamy goat cheese. This easy roasted veggie pasta recipe is packed with fresh, colorful vegetables and perfect served warm or cold as a pasta salad. Options to grill the veggies and add your fav proteins!

Roasted Rainbow Vegetable Pasta with Cashew Pesto + Goat Cheese

For the veggies:

baby eggplant, sliced and quartered (or sub 1 zucchini)

zucchini,

yellow bell pepper,

red onion,

grape tomatoes

avocado oil or olive oil

garlic powder

salt and pepper

For the cashew pesto:

cashews OR 2 tablespoons cashew butter

basil leaves (from 1 oz package)

water, pesto

For the pasta:

½ cup goat cheese crumbles, divided

Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper. Divide the veggies between two trays, then drizzle each with 1 tablespoon of oil and a sprinkle garlic powder and salt and pepper, to taste.&nbsp;

Toss together to coat the veggies, then spread out evenly on each pan. Roast for 15 minutes, then stir the veggies and rotate the pans and bake for 15-20 minutes more until veggies are tender.

While the veggies are roasting, you can make the pesto: add the following to the bowl of a food processor or high powered blender: cashews, basil avocado/olive oil, salt and water to thin. Process until thick, but smooth. Set aside.

Next, cook the pasta according to the directions on the package until it’s al dente. Drain, then add back to the pot. 

Fold in the pesto, roasted veggies and half of the goat cheese. Divide into bowls or meal prep containers, garnish with remaining goat cheese and extra basil leaves, if desired. Serves 4 as a meal and 6 as a side.

This Easy Roasted Vegetable Pasta with Parmesan is bursting with both color and flavor! It comes together quickly and is a great way to use up older veggies in the back of your refrigerator. Roasting the vegetables brings out their natural sweetness and the parmesan cheese pull everything together in this healthy and cozy vegetarian dinner.

Easy Roasted Vegetable Pasta with Parmesan

brown rice pasta*

brussels sprouts

sized bell peppers, I

onion,

olive oil, divided

black pepper

liquid aminos,

lemon juice

Heat oven to 425 degrees F.  Add all veggies to a large sheet pan.  Drizzle with about 3 tablespoons olive oil and season with granulated garlic, salt and pepper.  Use your hands to mix everything together and arrange vegetables in a single layer on the sheet pan. Roast vegetables until fork tender and browned, about 40 minutes, flipping once or twice.

Cook the pasta while the vegetables are roasting.  Heat a large pot of water over high heat until boiling.  Add in pasta and cook according to package directions.  Drain your pasta and add back to the pot.

Next, add in 1 tablespoon olive oil, 1 tablespoon liquid aminos, or soy sauce, and 1/2 cup grated parmesan cheese.  Mix pasta together well, you can add in a little bit of reserved pasta water if you want to thin it out a little bit.

Add in all the roasted vegetables and mix together until completely combined.  Give the pasta a taste and add extra salt and pepper, if needed.  You can also add some chopped fresh parsley and a squeeze of lemon juice, if you like.  Serve pasta immediately or refrigerate for about 4-5 days.

The flavors of a fall harvest in a cozy pasta dish. Roasted butternut squash and red onion, seasoned tempeh crumbles, and sautéed kale tossed with chewy orecchiette pasta and an easy balsamic broth that brings it all together. Easy enough for a weeknight, fancy enough for entertaining. Inspired by Fall Weeknight Pasta by Food 52.

Fall Roasted Vegetable Pasta

butternut squash (bite size)

onion

olive oil (divided)

salt (plus more for salting pasta water)

black pepper (divided))

orecchiette pasta (or

tempeh (diced (gluten free, if desired))

tamari

Italian seasoning

garlic (minced)

kale leaves (chopped small (stems removed))

vegetable broth (plus more if needed)

balsamic vinegar

maple syrup

pecans (toasted, if deisred)

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.

Toss the cubed butternut squash and sliced red onion with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread out into one even layer on the prepared baking sheet and bake 30 to 35 minutes, stirring half way through, until tender.

Meanwhile, cook the pasta to al dente according to pasta directions, making sure to salt the pasta cooking water well.

Meanwhile, heat 2 tablespoons of oil and the tamari in a large deep skillet over medium heat. Add the Italian seasoning, 1/4 teaspoon black pepper, and diced tempeh. Sauté 7 to 8 minutes, stirring every couple of minutes, until brown and crispy on the edges. Add the garlic and kale and sauté 1 to 2 to minutes to soften.

When the pasta and squash/onions are done add them to the skillet with the tempeh and kale and stir to combine. Add the vegetable broth, balsamic vinegar, and pure maple syrup. Stir well. Add another splash or two of vegetable broth the pasta seems dry. Stir in the chopped pecans

Serve hot with an extra drizzle of balsamic and fresh cracked black pepper.

Hi Jenn! Made this again last night and am again astonished how delicious it is! Both hubby and I were raving! It is the comfort food that is gonna get us through these crazy times!

Hope you and your family are doing well.

Happy Holidays,
Chris-

Delish!  I made exactly as written, except (I know, I know, I'm sorry), I added some mushrooms because I had them and they *needed* to be used.  They added a nice touch.  I threw them in on the baking sheet, but next time I'll slice them and put them in with the tempeh and kale.  I scooped the Orecchiette from the cooking pot into the skillet because the skillet looked a tad dry.  The pasta water was perfect (in addition to the veggie stock), to cream it up a bit. This recipe will stay in rotation!  My mind is already figuring numerous things to swap in depending on what is in the fridge.  Beet greens?  Yam?  Carrots?  The possibilities are endless!!  THANK YOU!

For some reason the stars are not lighting up for me, but believe me the stars were lit up last night! This dish is everything you said it would be, delish and cozy on a cool autumn evening. I pretty much followed it to the letter, but used spices I had to make my own italian seasoning, used low sodium soy sauce instead of tamari and used less oil. 

Recipe makes a ton so we have plenty of leftovers for tonight and I am sure it will be just as good or better leftover. 

Oh, and for dessert, we had the date nut bread :)

I love your recipes Jenn. 

Going plant based has never been easier :)

A colorful medley of vegetables roasted to perfection, then tossed with warm pasta and an easy garlic-balsamic dressing!

Roasted Vegetable Pasta with Balsamic

onion (I used red)

bell pepper (I used orange)

zucchini

cherry tomatoes

pasta (gluten-free if desired)

Tbsp. balsamic vinegar

basil

basil (or other herbs of choice), cashew parmesan

Preheat oven to 425°F (220°C).

Prepare the veggies: Chop onion, bell pepper, and zucchini into about 3/4-inch chunks. Halve the tomatoes.

Line a baking pan with parchment paper. Spread out veggies on pan and season with salt. (You may want two pans to space out the veggies enough.) Roast for 35-40 minutes (or until desired tenderness) tossing halfway through.

While vegetables are roasting, cook the pasta al dente. (Lightly boil pasta until cooked but still firm so it doesn&#039;t become mushy and fall apart when tossed with vegetables.)

While pasta is cooking make the dressing: combine balsamic vinegar, garlic powder, and dried basil in a bowl and whisk to combine.

Place the cooked, drained pasta in a large bowl. Immediately add the dressing and toss well to combine.

When vegetables are roasted, add to pasta. Lightly toss.

Taste and adjust seasoning if necessary (more salt, another drizzle of balsamic, fresh herbs, etc.) or top with cashew parmesan before serving.

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