Vegetable Pesto Pasta

Roasted Vegetables on Pesto Pasta

 Totally Yum

Totally Yum

My husband is a 'meat at every meal' kind of man, so im always trying to find ways to make a vegetarian night without him noticing :-) This dish is hearty, tasty & full of goodness. The crunch of the roasted vegetables along with the soft pasta, is fabulous - and the pesto flavor matches well with everything. The best part if you can use whatever veg you have left in the fridge! 

Ingredients: 

  • Mixed vegetables - You can use whatever you have, I used:
    • Broccoli, Carrots, Green Beans & some asparagus I had leftover
  • Spaghetti Pasta, portioned depending on how many you're cooking for (I prefer fresh pasta)
  • Pesto (with pine nuts)
  • Olive Oil
  • Salt & Pepper
 Veg ready to bake

Veg ready to bake

 Golden brown but still crunchy 

Golden brown but still crunchy 

Method: (oven 200c non fan assisted) 

  • Lay vegetables out on baking tray, drizzle with olive oil
  • Season with salt & pepper
  • Bake for 25-30 minutes until cooked but still slightly crunchy 
  • Get salted water on the boil & cook the pasta
  • Drain pasta & retain about 2 table spoons of the pasta water 
  • Mix in the pesto
  • Dish up the pesto pasta & dish veg on top (you can mix it all together if you prefer) 
  • Serve warm & Enjoy!
 Mixing pesto into cooked pasta

Mixing pesto into cooked pasta

 Voila! Ready to enjoy

Voila! Ready to enjoy

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Claire x 

Claire BrocklehurstComment