Vegan Pesto Pasta with Veggies
This Vegan Pesto Pasta is the perfect summer dish made with roasted veggies and nut-free pesto. This delicious plant-forward recipe comes together within 30 minutes and is incredibly satisfying for the warmer months.
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Servings: 4
Ingredients
Roasted Vegetables:
- 3 cups Cauliflower Florets cut into small florets
- 1 small Broccoli Crown cut into small florets
- ½ Medium Onion cut into 1'' pieces
- 1 Small Red Bell Pepper cut into 1'' pieces
- 1 Small Zucchini halved & sliced
- 1 cup Cherry Tomatoes optional
- 1 tablespoon Extra-Virgin Olive Oil
- 1 teaspoon Smoked Paprika
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- Pinch of Red Pepper Flakes
Pesto Pasta:
- 12 oz Rigatoni
- 1 Batch Nut-Free Vegan Pesto
- 1-2 tablespoons Fresh Basil garnish
Instructions
- Preheat the oven to 425F and prepare a large baking sheet by lining it with parchment paper.
- Place chopped cauliflower, broccoli, onion, red bell pepper, broccoli, and zucchini on the baking sheet. If using the tomatoes, add them to a separate baking tray. You can add them off to the side of the baking tray with the veggies but they will release some water which might effect the browning of the other veggies.
- Drizzle olive oil over the vegetables and sprinkle the seasonings on top. Give everything a good toss to evenly coat. If your baking sheet isn't large enough, you might need to divide the vegetables between two sheets to maintain a single, even layer.
- Bake for 20-25 minutes, remembering to toss the vegetables halfway through the cooking time.
- While vegetables are roasting, make the nut-free vegan pesto.
- Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, according to package directions. Drain but reserve ¼ cup of pasta water. Return the drained pasta to the pot.
- Add the roasted vegetables and pesto to the pasta. Stir well to combine. Add a splash of the reserved pasta water if the consistency appears dry. Taste and adjust the seasoning with more salt and pepper if necessary.
- Serve the dish with freshly chopped basil leaves and crushed red pepper flakes.
Notes
Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
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