Creamy Pesto Pasta with Roasted Vegetables - Easy Weeknight Winner
This Creamy Pesto Pasta with Roasted Vegetables is a comforting, quick dish perfect for busy evenings, featuring vibrant flavors and versatile ingredients.
Equipment
- baking sheet
- Mixing bowl
- Saucepan
Ingredients
For the Pasta
- 12 oz Pasta any shape like penne or fusilli
For the Roasted Vegetables
- 2 cups Assorted Vegetables bell peppers, zucchini, and cherry tomatoes
- 2 tbsp Olive Oil for roasting
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tbsp Dried Italian Herbs
For the Creamy Sauce
- 1 cup Pesto basil or sun-dried tomato
- 1 cup Heavy Cream or cream cheese or Greek yogurt
- 1/2 cup Parmesan Cheese or nutritional yeast for dairy-free
For the Crunch
- 1/4 cup Pine Nuts or walnuts
For the Garnish
- 1/4 cup Fresh Basil Leaves for garnish
Instructions
Basic Instructions
- Preheat the oven to 400°F (200°C). Wash and cut the bell peppers, zucchini, and cherry tomatoes into bite-sized pieces.
- Toss the vegetables with olive oil, salt, black pepper, garlic powder, and dried Italian herbs in a large mixing bowl.
- Roast the vegetables on a baking sheet for about 20-25 minutes until tender and caramelized.
- Cook the pasta according to the package instructions until al dente.
- Combine the pesto and heavy cream (or alternative) in a saucepan over low heat until warm.
- Stir in the parmesan cheese (or nutritional yeast) until melted and incorporated.
- Mix the cooked pasta, roasted vegetables, and creamy pesto sauce in a large bowl.
- Serve hot, garnished with fresh basil leaves and a sprinkling of pine nuts or walnuts.
Notes
This dish is versatile; feel free to use various vegetables and pesto flavors. Best served fresh, and avoid microwaving leftovers.