I’ve were given a dinner recipe for you that’s full of veggies and recent, wonderful flavors you’ll fall in love with. I first made this roasted vegetable pasta again in 2018 and completely fell in love. A rainbow of roasted veggies, do-it-yourself cashew pesto, and a sprinkle of tangy goat cheese — dream come true!

This pasta was once my effort to delight Tony’s pasta-loving style buds and nonetheless fulfill my yearning for veggies. When I made it I put it right into a tupperware for Tony to search out and wager what? An afternoon later a couple of items of roasted zucchini and two curly pasta items stay. #TYPICAL

It’s really the easiest vegetarian dinner or lunch to make for the week and in addition makes a really perfect aspect dish for potlucks and events. I like it sizzling or chilly, and you recognize I incorporated various tactics to customise it right through the put up. Revel in!

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The whole lot you’ll wish to make scrumptious roasted vegetable pasta

This CRAZY GOOD ROASTED RAINBOW VEGETABLE PASTA has goat cheese and a creamy cashew pesto you’ll wish to upload to the whole thing. Right here’s the whole thing you’ll want:

• Veggies: we’re the usage of eggplant, zucchini, purple bell pepper, yellow bell pepper, purple onion, and grape tomatoes (in the event you’d like) however you’ll mix ‘n match in keeping with what you may have to your refrigerator, too!
• Oil: you’ll need avocado oil or olive oil for roasting up the ones scrumptious veggies.
• Seasonings: just a little of garlic powder, salt & pepper right through the recipe.
• Cashews: be happy to make use of uncooked cashew or cashew butter for the bottom of the scrumptious cashew pesto.
• Basil leaves: for that recent pesto taste.
• Pasta: I like the usage of cellentani or cavatappi (those little swirls) however you’ll use any form of pasta you’d like, together with complete wheat or gluten loose pasta.
• Goat cheese: slightly of goat cheese provides an impossible to resist creamy, tangy taste to the pasta.

Customise your pasta

There are heaps of a laugh and scrumptious tactics to in point of fact make this simple roasted veggie pasta dish your individual! Right here’s what I will counsel:

• Make a selection your veggies. Roasted broccoli, mushrooms, and/or brussels sprouts would even be scrumptious. When wintry weather hits do that recipe with roasted squash! Be at liberty to stir in spinach for an additional spice up of vegetables, too, and upload Mediterranean taste by way of blending in olives or feta as a substitute of goat cheese — you do you.
• Select your cheese. I like the tangy taste of goat cheese, however this pasta would even be scrumptious with crumbled feta.
• Upload protein. This roasted veggie pasta packs over 10g of protein consistent with serving however is the easiest base on your fav additional proteins. Stay it vegetarian by way of including a can of chickpeas, or combine in grilled or baked rooster or shrimp!
• Move vegan. Be at liberty to overlook the goat cheese crumbles to stay the pasta vegan and dairy loose.

Can I exploit a special grain?

Positive! You’ll select any pasta form you’d like (even gluten-free, as I discussed) or you’ll do that recipe with quinoa, farro, or pearl couscous. Word the usage of quinoa would stay the recipe gluten loose, too.

Highest roasted veggie pasta in 4 steps

1. Roast your veggies. Preheat your oven and divide the veggies between two trays covered with parchment paper. Drizzle every with olive oil, a sprinkle of garlic powder, salt, and pepper. Toss the whole thing in combination, then unfold out calmly on every pan and roast. Stir the veggies and rotate the pan midway in the course of the baking time.
2. Make the pesto. Whilst the veggies are roasting, you’ll make the pesto by way of mixing your pesto substances in a meals processor or high-powered blender. Procedure till thick, however easy.
3. Cook dinner the pasta. Subsequent, cook dinner the noodles in salted water in step with the instructions at the package deal till it’s al dente. Drain, then upload it again to the pot.
4. Toss in combination & serve. Upload the pesto, roasted veggies, and part of the goat cheese to the pasta. Divide into bowls or meal prep boxes, garnish with last goat cheese and further basil leaves. Then serve & consume!

See methods to make the roasted vegetable pasta

Having a look to grill the greens?

You’ll! Fan the flames of the grill this season and get all of my best possible guidelines & methods for grilling greens right here. When they’re grilled, upload them to the recipe as written and revel in!

Make it additional creamy

After you cook dinner your pasta, reserve a couple of tablespoons of the starchy pasta water and upload it to the do-it-yourself pesto. That can create an additional creamy pesto sauce and be much more scrumptious while you combine all of it at the side of the goat cheese.

Methods to retailer this roasted vegetable pasta

Retailer this wholesome roasted veggie pasta in an hermetic container within the fridge for as much as 4-5 days. It’s scrumptious eaten sizzling or chilly, so be happy to dig in immediately from the refrigerator or heat it up slightly within the microwave!

Extra pasta recipes you’ll love

Get all of my pasta recipes right here, and extra scrumptious zucchini recipes right here!

If you’re making this wholesome roasted vegetable pasta recipe make sure to tag #ambitiouskitchen on Instagram so I will see your advent! You’ll additionally depart a remark beneath and charge the recipe. Thanks for making AK recipes!

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Roasted Rainbow Vegetable Pasta with Cashew Pesto + Goat Cheese

Prep Time 10 mins mins

Cook dinner Time 30 mins mins

Overall Time 40 mins mins

ServesServes 4 servings

Shiny and flavorful roasted vegetable pasta with flavorful, do-it-yourself cashew pesto and creamy goat cheese. This straightforward roasted veggie pasta recipe is full of recent, colourful greens and absolute best served heat or chilly as a pasta salad. Choices to grill the veggies and upload your fav proteins!

Substances

• For the veggies:
• 1 child eggplant, sliced and quartered (or sub 1 zucchini)
• 1 medium zucchini, sliced and quartered
• 1 purple bell pepper, minimize into chunks
• 1 yellow bell pepper, minimize into chunks
• 1 purple onion, minimize into chunks
• Non-compulsory: 1 package deal grape tomatoes
• 2 tablespoons avocado oil or olive oil
• 1 teaspoon garlic powder
• Freshly floor salt and pepper
• For the cashew pesto:
• ⅓ cup roasted or uncooked cashews OR 2 tablespoons cashew butter
• 1 cup basil leaves (from 1 ounces package deal)
• 2-3 tablespoons avocado oil or olive oil
• ½ teaspoon salt
• 2-3 tablespoons heat water, to skinny pesto
• For the pasta:
• 2 ½ cups (8 ounce) cellentani pasta (or pasta of selection — can use complete wheat or gluten loose)
• ½ cup goat cheese crumbles, divided

Directions

• Preheat oven to 400 levels F. Line two huge baking sheets with parchment paper. Divide the veggies between two trays, then drizzle every with 1 tablespoon of oil and a sprinkle garlic powder and salt and pepper, to style. 

• Toss in combination to coat the veggies, then unfold out calmly on every pan. Roast for quarter-hour, then stir the veggies and rotate the pans and bake for 15-20 mins extra till veggies are gentle.

• Whilst the veggies are roasting, you’ll make the pesto: upload the next to the bowl of a meals processor or excessive powered blender: cashews, basil avocado/olive oil, salt and water to skinny. Procedure till thick, however easy. Put aside.

• Subsequent, cook dinner the pasta in step with the instructions at the package deal till it’s al dente. Drain, then upload again to the pot. 

• Fold within the pesto, roasted veggies and part of the goat cheese. Divide into bowls or meal prep boxes, garnish with last goat cheese and further basil leaves, if desired. Serves 4 as a meal and six as an aspect.

Recipe Notes

This can be a nice dish for leftovers or meal prepping. See the total put up for tactics to customise and so as to add your favourite proteins!
To retailer: retailer this roasted veggie mediterranean pasta in an hermetic container within the fridge for as much as 4-5 days. It is scrumptious eaten sizzling or chilly, so be happy to dig in immediately from the refrigerator or heat it up slightly within the microwave!

Vitamin

Serving: 1servingEnergy: 498calCarbohydrates: 65.4gProtein: 13.4gFats: 21.8gSaturated Fats: 4.7gFiber: 7.8gSugar: 11.4g