Basil pesto pasta with roasted vegetables is a delicious and versatile dish that's perfect for any occasion. This gluten-free recipe combines the richness of fresh basil pesto with the hearty flavors of roasted zucchini, squash, onion, and red peppers. Simple yet flavorful, it's a meal that's sure to please everyone at the dinner table.
- For extra crunch, consider adding toasted pine nuts as a garnish on top of the completed dish.
- To ensure even roasting, cut all vegetables to uniform sizes and spread them out on the baking sheet without overcrowding.
- Feel free to add other vegetables like cherry tomatoes or eggplant to customize the dish to your taste.
- If you prefer a creamier pesto, you can add a small amount of Parmesan cheese while blending the pesto ingredients.
- Reserve some pasta water before draining to thin out the pesto if it becomes too thick when mixed with the pasta.
- You can make the pesto ahead of time and store it in the refrigerator for up to a week, which can save time during meal preparation.
This basil pesto pasta with roasted vegetables is a delightful, fresh, and vibrant dish that's sure to become a favorite. The blend of roasted vegetables paired with the aromatic basil pesto creates a symphony of flavors. Best of all, it's gluten-free, making it accessible for those with dietary restrictions. Enjoy your delicious meal!
Perfect for a quick weeknight dinner or a wholesome lunch.
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