Sun-Dried Pesto Pasta with Roasted Vegetables

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5 from 1 vote

Sun-Dried Pesto Pasta with Roasted Vegetables

This veggie-packed pasta is a fave in my house! I love the sun-dried tomato pesto in this, but if you want to mix it up, feel free to use a regular basil pesto instead.
My Notes:
Prep Time15 minutes
Cook Time40 minutes
Meal Type: Dinner
Special: Gluten-Free, Kid-Friendly, Seasonal (Cold Weather), Soy-Free
Tool: Oven, Stove
Ingredient: bell pepper, Eggplant, Pasta, Zucchini
Servings: 6
Ingredients
Instructions
  • Preheat the oven to 425ยฐF (220ยฐC).
  • Spread the zucchini, eggplant, red pepper, and onion over a large baking sheet. Drizzle the olive oil and balsamic vinegar over top and season with salt and pepper. Toss well to evenly coat. Spread the vegetables in a single layer and bake in the hot oven for 30-40 minutes, tossing halfway through the cook. Remove from the oven when the vegetables are cooked through and starting to brown.
  • Meanwhile, bring a large pot of water to a boil and cook the pasta according to the instructions on the packaging. Reserve some of the pasta cooking water, then drain the pasta and transfer it to a large bowl.
  • Add the Sun-Dried Tomato Pesto to the warm pasta and drizzle in 2-4 tablespoons of the reserved pasta cooking water. Toss to combine, adding more splashes of cooking water as necessary.
  • Now gently, mix in the roasted vegetables. Sprinkle over some chopped fresh basil and serve.
Nutrition
Serving: 1 serving (recipe makes 6 servings) | Calories: 409kcal | Carbohydrates: 52g | Protein: 12g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 30mg | Potassium: 1216mg | Fiber: 8g | Sugar: 14g | Vitamin A: 1677IU | Vitamin C: 49mg | Calcium: 80mg | Iron: 4mg
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