Balsamic Roasted Veggie and White Bean Pasta
User Reviews
5
Balsamic Roasted Veggie and White Bean Pasta
Description
Balsamic Roasted Veggie and White Bean Pasta brings together a colorful mix of roasted seasonal vegetables and pasta dressed with a tangy balsamic and Dijon vinaigrette. The vegetables—broccoli florets, sliced mushrooms, red bell pepper chunks, zucchini, yellow squash, cherry tomatoes, and red onion—are coated with an emulsified dressing of balsamic vinegar, mustard, garlic, olive oil, and Italian herbs, then roasted at high heat to soften them and concentrate their flavors. Meanwhile, fusilli pasta is cooked to al dente and combined with creamy cannellini beans and vibrant basil pesto. The reserved pasta water helps blend the components and create a cohesive coating, finished with grated Parmesan cheese for a subtly savory touch.
The pasta’s spiral shape holds onto the pesto and dressing, while the roasted vegetables add varying textures from tender broccoli to soft, caramelized onion. The balsamic drizzle and optional red pepper flakes provide brightness and a gentle heat to balance the dish’s richness. This pasta can be served immediately warm or at room temperature, making it suitable for casual lunches, potlucks, or meal prep. It offers a hearty vegetarian option with the addition of protein-rich white beans.
Since the recipe involves roasting multiple vegetables together, tossing halfway through roasting ensures even cooking and caramelization. The salad-like combination makes leftovers easy to reheat or enjoy cold, maintaining the integrity of the roasted flavors and textures.
Ingredients
- cooking spray
- 1/3 cup pesto Delallo brand or homemade skinny basil pesto
- 1 tablespoon balsamic vinegar
- ½ pound fusilli pasta gluten-free or whole wheat, Delallo brand
- 1 teaspoon Dijon mustard
- 1 cannellini beans 15-ounce can, drained and rinsed
- 2 garlic crushed, cloves
- ¼ cup Parmesan Cheese freshly grated
- 1 teaspoon italian herb blend dried
- balsamic vinegar drizzle
- 1 teaspoon kosher salt
- red pepper flakes (for serving (optional))
- 2 tablespoons olive oil
- 2 cups broccoli florets
- 8 ounces mushroom sliced
- 1 red bell pepper (seeded and cut into 1” pieces)
- 1 zucchini cut into 1/4” thick rounds, medium
- 1 yellow squash cut into 1/4” thick rounds, medium
- 1 cherry tomatoes halved, dry pint
- 1 red onion (cut into 1” pieces)
Instructions
- Preheat oven to 425 degrees F.
- Spray 2 sheet pans with cooking spray. Set aside.
- In a small bowl, whisk together balsamic vinegar, mustard, garlic, Italian herbs, and 1 teaspoon salt. Add 2 tablespoons oil and whisk until emulsified.
- In a large bowl, add vegetables (from broccoli to onion), and dressing and toss to evenly coat. Spread vegetables out in an even layer onto prepared sheet pans. Roast for 30 minutes, tossing halfway through.
- Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook according to the package directions, reserving a little water before draining.
- To assemble: Combine the cooked pasta, pesto and beans adding 2 tablespoons of the reserved water as needed, toss with the roasted veggies, ¼ cup parmesan and toss well to coat. Drizzle with balsamic vinegar and top with red pepper flakes, if using. Serve hot, cold or at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Serving | 11/2 cups | |
| Calories | 380kcal | 19% |
| Carbohydrates | 56g | 19% |
| Protein | 17g | 34% |
| Fat | 12g | 18% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 4mg | 1% |
| Sodium | 353mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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