Roasted Rainbow Vegetable Pasta with Cashew Pesto + Goat Cheese

Name: Roasted Rainbow Vegetable Pasta with Cashew Pesto + Goat Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: For the veggies:; 1 baby eggplant, sliced and quartered (or sub 1 zucchini); 1 medium zucchini, sliced and quartered; 1 red bell pepper, cut into chunks; 1 yellow bell pepper, cut into chunks; 1 red onion, cut into chunks; Optional: 1 package grape tomatoes; 2 tablespoons avocado oil or olive oil; 1 teaspoon garlic powder; Freshly ground salt and pepper; For the cashew pesto:; ⅓ cup roasted or raw cashews OR 2 tablespoons cashew butter; 1 cup basil leaves (from 1 oz package); 2-3 tablespoons avocado oil or olive oil; ½ teaspoon salt; 2-3 tablespoons warm water, to thin pesto; For the pasta:; 2 ½ cups (8 ounce) cellentani pasta (or pasta of choice -- can use whole wheat or gluten free); ½ cup goat cheese crumbles, divided

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5.0

72 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 servings
Calories
498 kcal
Course
Side Dish, Lunch, Dinner
Cuisine
Mediterranean, American, Vegan

Roasted Rainbow Vegetable Pasta with Cashew Pesto + Goat Cheese

Stella Guerrero

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Bright and flavorful roasted vegetable pasta with flavorful, homemade cashew pesto and creamy goat cheese. This easy roasted veggie pasta recipe is packed with fresh, colorful vegetables and perfect served warm or cold as a pasta salad. Options to grill the veggies and add your fav proteins!

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Ingredients

Servings

For the veggies:
1 baby eggplant, sliced and quartered (or sub 1 zucchini)
1 medium zucchini, sliced and quartered
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 red onion, cut into chunks
Optional: 1 package grape tomatoes
2 tablespoons avocado oil or olive oil
1 teaspoon garlic powder
Freshly ground salt and pepper
For the cashew pesto:
⅓ cup roasted or raw cashews OR 2 tablespoons cashew butter
1 cup basil leaves (from 1 oz package)
2-3 tablespoons avocado oil or olive oil
½ teaspoon salt
2-3 tablespoons warm water, to thin pesto
For the pasta:
2 ½ cups (8 ounce) cellentani pasta (or pasta of choice -- can use whole wheat or gluten free)
½ cup goat cheese crumbles, divided

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Instructions

Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper. Divide the veggies between two trays, then drizzle each with 1 tablespoon of oil and a sprinkle garlic powder and salt and pepper, to taste.
Toss together to coat the veggies, then spread out evenly on each pan. Roast for 15 minutes, then stir the veggies and rotate the pans and bake for 15-20 minutes more until veggies are tender.
While the veggies are roasting, you can make the pesto: add the following to the bowl of a food processor or high powered blender: cashews, basil avocado/olive oil, salt and water to thin. Process until thick, but smooth. Set aside.
Next, cook the pasta according to the directions on the package until it’s al dente. Drain, then add back to the pot.
Fold in the pesto, roasted veggies and half of the goat cheese. Divide into bowls or meal prep containers, garnish with remaining goat cheese and extra basil leaves, if desired. Serves 4 as a meal and 6 as a side.

Notes

This is a great dish for leftovers or meal prepping. See the full post for ways to customize and to add your favorite proteins!
To store: store this roasted veggie mediterranean pasta in an airtight container in the refrigerator for up to 4-5 days. It's delicious eaten hot or cold, so feel free to dig in straight from the fridge or warm it up a bit in the microwave!

Nutrition Information

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Serving 1serving Calories 498cal (25%) Carbohydrates 65.4g (22%) Protein 13.4g (27%) Fat 21.8g (34%) Saturated Fat 4.7g (24%) Fiber 7.8g (31%) Sugar 11.4g (23%)