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Creamy Pesto Vegetable Pasta

toasted-walnut-pesto

https://www.thefedupfoodie.com/toasted-walnut-pesto/
Course Dinner or side dish for a Holiday feast.
Cuisine Italian/American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Heather

Ingredients

  • 1 large red onion *cut into large dices about 2 1/2 cups
  • 1 large yellow summer squash *sliced into 1/4 inch about 2 1/2- 3 cups
  • 2 med zucchinis *sliced into 1/4 inch about 2 1/2- 3 cups
  • 1 pint grape tomatoes
  • 1 large orange bell pepper *cut into large dices about 1 1/2 cups
  • 3 cups broccoli florets
  • 1/4 cup avocado oil *or healthy high heat cooking oil of choice
  • 2 tsp salt +more for pasta water
  • 16-18 oz package pasta of choice
  • 5-6 oz goat cheese (chevre) *crumbled
  • 3/4 cup pesto *I used my Toasted Walnut Pesto recipe (see notes above)
  • 2-3 tbsp pasta water

Instructions

  1. Preheat oven to 400℉. Cut and prepare all vegetables. 

    Cut Veggies for Creamy Pesto Vegetable Pasta
  2. 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).

    Roasted veggies for Creamy Pesto Vegetable Pasta
  3. 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. 

  4. 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. 

Recipe Notes

*Please use as many organic ingredients as possible.*