I am a big pasta fan as well as everyone in my family, that is why you’ll find so many pasta recipes on this site.
My Other Popular Pasta Recipes
It’s time to make red pesto pasta…
Pesto Sauce: To make this “Red Pest Pasta” we are going to use a homemade easy to make red pesto with sun-dried tomatoes – get the recipe here – Homemade vegan red pesto recipe. I highly recommend you try making this red pesto sauce as it is easy and damn delicious. Otherwise feel free to use a store bought red pesto of your choice.
Vegetables: Zucchini, egg plant, red bell pepper and onion
Other ingredients: Olive oil, balsamic vinegar, salt and pepper
Pasta: Whole grain pasta
Garnish: Chopped fresh basil
What you’ll need to….
1| Dice the vegetables and toss them with vinegar and balsamic vinegar then season with salt and pepper. Arrange 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.
2| Meanwhile cook your pasta according to packaging instructions
3| Add the vegan red pesto to the warm pasta and drizzle in 2-4 tablespoon of the reserved pasta cooking water. Toss to combine, adding more splashes of cooking water as necessary.
4| Now gently, mix in the roasted vegetables. Sprinkle over some chopped fresh basil and serve.
Red Pesto Pasta with Roasted Vegetables (Vegan)
Roasted vegetables with whole grain pasta mixed with a homemade red pesto sauce garnished with fresh basil.
Ingredients
Instructions
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Preheat the oven to 425F (220C).
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Mix together the olive oil and balsamic vinegar.
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Place all the vegetables onto a large baking sheet and drizzle with the oil and vinegar mixture. Season with salt and pepper and toss with your hands until the vegetables are evenly coated. Arrange 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.
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Meanwhile, cook the pasta according to instructions on the packaging. Reserve some of the pasta cooking water, then drain the pasta and transfer it to a large bowl.
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Add the vegan red pesto to the warm pasta and drizzle in 2-4 tablespoon of the reserved pasta cooking water. Toss to combine, adding more splashes of cooking water as necessary.
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Now gently, mix in the roasted vegetables. Sprinkle over some chopped fresh basil and serve.
Servings 6
- Amount Per Serving
- Calories 319kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 45g15%
- Dietary Fiber 7g29%
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
