Creamy Pesto Vegetable Pasta recipe is a quick Mediterranean dinner. Made with roasted veggies, pesto and goat cheese, it is a perfect solution for healthy lunch meal prep or easy weeknight dinner.
Preheat oven to 400℉. Cut and prepare all vegetables.
Divide cut veggies among 2 large cookies sheets. Drizzle half of oil on each cookie sheet and sprinkle with salt. Gently toss to coat veggies with oil. Bake in a preheated oven for 15 mins or until veggies just start to soften (may take up tp 18 mins).
Meanwhile bring a large pot of water to boil. Once boiling heavily salt water with 1/4- 1/2 cup salt (should taste like sea water). Cook pasta to al dente following directions on package making sure to reserve 2-3 tbsp pasta water.
While pasta is cooking add pesto to a large mixing bowl. Crumble in goat cheese. Add roasted veggies, cooked pasta and pasta water to bowl. Stir well and serve warm. Also tastes great cold.
*Please use as many organic ingredients as possible.*