Roasted Vegetable Pesto Pasta

Name: Roasted Vegetable Pesto Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: {'group': 'Main', 'item': '300g cherry tomatoes, sliced in half'}; {'group': 'Main', 'item': '2 garlic cloves, peeled'}; {'group': 'Main', 'item': '1 red onion, chopped into bite-size chunks'}; {'group': 'Main', 'item': '1 courgette, chopped into bite-size chunks'}; {'group': 'Main', 'item': '1 red bell pepper, sliced'}; {'group': 'Main', 'item': '1 yellow bell pepper, sliced'}; {'group': 'Main', 'item': '2 tbsp olive oil'}; {'group': 'Main', 'item': '400g pasta shapes, such as spiralli'}; {'group': 'Sauce', 'item': '3 tbsp pesto'}; {'group': 'Sauce', 'item': '4 tbsp double cream'}; {'group': 'Seasoning', 'item': '2 tsp cornflour'}; {'group': 'Seasoning', 'item': '½ tsp salt'}; {'group': 'Seasoning', 'item': '½ tsp ground black pepper'}; {'group': 'Seasoning', 'item': '½ tsp paprika'}; {'group': 'Garnish', 'item': 'A small bunch of basil leaves'}; {'group': 'Garnish', 'item': '2 tbsp grated Parmesan'}; {'group': 'Garnish', 'item': '1 tbsp toasted pine nuts'}

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Enjoy a vibrant Roasted Vegetable Pesto Pasta that's bursting with flavor! This easy 30-minute recipe features sweet cherry tomatoes, aromatic garlic, and savory red onion, all tossed in a delightful pesto sauce. Perfect for a quick weeknight dinner!

621 kcal /serving 30 mins Serves 4 Easy Italian Vegetarian

Ingredients

Metric Imperial

{'group': 'Main', 'item': '300g cherry tomatoes, sliced in half'}
{'group': 'Main', 'item': '2 garlic cloves, peeled'}
{'group': 'Main', 'item': '1 red onion, chopped into bite-size chunks'}
{'group': 'Main', 'item': '1 courgette, chopped into bite-size chunks'}
{'group': 'Main', 'item': '1 red bell pepper, sliced'}
{'group': 'Main', 'item': '1 yellow bell pepper, sliced'}
{'group': 'Main', 'item': '2 tbsp olive oil'}
{'group': 'Main', 'item': '400g pasta shapes, such as spiralli'}
{'group': 'Sauce', 'item': '3 tbsp pesto'}
{'group': 'Sauce', 'item': '4 tbsp double cream'}
{'group': 'Seasoning', 'item': '2 tsp cornflour'}
{'group': 'Seasoning', 'item': '½ tsp salt'}
{'group': 'Seasoning', 'item': '½ tsp ground black pepper'}
{'group': 'Seasoning', 'item': '½ tsp paprika'}
{'group': 'Garnish', 'item': 'A small bunch of basil leaves'}
{'group': 'Garnish', 'item': '2 tbsp grated Parmesan'}
{'group': 'Garnish', 'item': '1 tbsp toasted pine nuts'}

Preparation

Preheat the oven to 200°C (400°F (200°C)).
Slice the cherry tomatoes in half and chop the red onion and courgette into bite-size chunks.
Slice the red and yellow peppers.

Cooking

Place the cherry tomatoes in a large roasting dish and sprinkle with cornflour, salt, pepper, and paprika.
Toss to coat.
Add garlic, red onion, courgette, and peppers to the dish, drizzle with olive oil, and toss again.
Roast in the oven for 20-25 mins until golden brown.
Meanwhile, cook the pasta according to package instructions and drain.
Once the vegetables are roasted, stir in the pesto and cream, and return to the oven for 2 mins to heat through.

Plating & Serving

Combine the roasted vegetables and sauce with the cooked pasta, tossing to coat.
Serve in bowls, garnished with fresh basil leaves, grated Parmesan, and toasted pine nuts.

Notes

To make this dish vegetarian, use vegetarian pesto and Italian-style hard cheese instead of Parmesan.

Suggested Sides

garlic bread green salad

Nutrition per Serving

621 Calories

18.9g Protein 16% DV

90.6g Carbs 31% DV

21.0g Fat 27% DV

6.9g Fiber 18% DV

9.0g Sugars

496mg Sodium 33% DV

21mg Cholesterol 6% DV

Diet Type	Balanced
Health Labels	Vegetarian Pescatarian Mediterranean Egg Free Peanut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free No Sugar Added Sulphite Free Kosher
Allergen Info	Fodmap