Roasted Rainbow Vegetable Pasta with Cashew Pesto + Goat Cheese
User Reviews
5
Roasted Rainbow Vegetable Pasta with Cashew Pesto + Goat Cheese
Description
Roasted Rainbow Vegetable Pasta features a medley of quartered and chunked vegetables roasted at 400°F until tender and slightly caramelized. The roasting involves coating vegetables with oil, garlic powder, and seasoning for enhanced flavor. Meanwhile, a cashew pesto is made by blending cashews (raw or roasted), fresh basil, oil, salt, and a touch of water until thick but smooth.
The pasta is cooked separately to al dente, then combined with the roasted vegetables and half of the goat cheese. The remaining goat cheese is sprinkled on top before serving, adding creamy sharpness that contrasts nicely with the nutty pesto and roasted vegetable sweetness.
This recipe suits meal prepping or leftovers, as the pasta salad tastes good warm or cold and stores well refrigerated for 4-5 days. It also allows substitutions in proteins or pasta types according to preference.
Ingredients
- For the veggies:
- 1 baby eggplant sliced and quartered; or sub 1 zucchini
- 1 zucchini medium, sliced and quartered
- 1 bell pepper red, cut into chunks
- 1 yellow bell pepper cut into chunks
- 1 red onion cut into chunks
- grape tomatoes optional, 1 package
- 2 tablespoons avocado oil or olive oil
- 1 teaspoon garlic powder
- salt freshly ground
- black pepper freshly ground
- For the cashew pesto:
- ⅓ cup cashews roasted or raw; 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 water warm, to thin pesto
- For the pasta:
- 2 ½ cups cellentani pasta 8 ounce; or pasta of choice, can use whole wheat or gluten free
- ½ cup goat cheese crumbles, divided
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 pasta dish stores well for 4-5 days in an airtight container and can be enjoyed hot or cold.
- Customize by adding your favorite proteins or altering the pasta type, including whole wheat or gluten-free options.
- Use avocado oil or olive oil for roasting vegetables and pesto preparation, according to taste or availability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 498 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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