Roasted Vegetable Pesto Pasta
Pasta is definitely my comfort food. It’s easy, and needs minimal ingredients to be ridiculously delicious. I use Banza chickpea pasta (I order it from Natura Market). It has the best texture of any GF pasta I’ve tried, and also has 20 g of protein and tons of fibre. It turns pasta into a highly nutritious meal, but without compromising taste.
This recipe has been a go-to for a while for me. I love adding the veggies, which makes it feel fresh and not too heavy. All of these vegetables are in season right now, so get over to your local farmer’s market and make some pasta!
INGREDIENTS
1 package pasta (whichever you prefer, I use Banza)
1 medium zucchini, thinly sliced into rounds
1 large bell pepper, roughly chopped
1.5 cups cherry tomatoes
1 medium red onion, roughly chopped
1/4 cup pesto
Parmesan
Olive oil
Salt
Pepper
INSTRUCTIONS
Preheat oven to 400 F. Line a large cookie sheet with parchment paper. Place zucchini, pepper, cherry tomatoes and onion. Drizzle with olive oil, season with salt and pepper, and toss until coated. Bake for approximately 40 minutes, until zucchini is golden.
Cook pasta according to package directions- ensure to salt the pasta water generously. When draining pasta, reserve some of the pasta water. Add drained pasta back to the pot with 1/4 cup pesto and 2 tbsp of pasta water. Add roasted vegetables, and stir until coated. Season with salt and pepper, optionally red pepper flakes to taste. Serve with fresh grated parmesan.