Basil pesto pasta with roasted vegetables

Basil pesto pasta with roasted vegetables combines gluten-free pasta, fresh basil pesto, and a medley of roasted zucchini, squash, onion, and red peppers. This simple dish is full of rich flavors and perfect for any meal.

18 Jan 2026
Cook time 25 min
Prep time 5 min

Ingredients:

12 oz gluten-free pasta
2 zucchini
1 squash
1 onion
2 red peppers
1 tbsp olive oil
1 tsp salt
1/4 tsp black pepper
4 cups basil leaves
1 tbsp pine nuts
1/2 tsp salt
1/2 tsp black pepper
1 garlic clove
1 tsp lemon juice
2 tbsp olive oil

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.

Instructions:

1. Preheat the Oven:
- Preheat your oven to 425°F (220°C).

2. Prepare the Vegetables:
- Slice the zucchini, squash, onion, and red bell peppers.
- In a large bowl, toss the sliced vegetables with 1 tbsp of olive oil, 1 tsp salt, and 1/4 tsp black pepper until evenly coated.

3. Roast the Vegetables:
- Spread the seasoned vegetables evenly on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.

4. Cook the Pasta:
- While the vegetables are roasting, cook the gluten-free pasta according to the package instructions.
- Drain the pasta and set aside.

5. Prepare the Basil Pesto:
- While the pasta is cooking, toast the pine nuts in a dry skillet over medium heat until golden brown, about 3-4 minutes, stirring frequently.
- In a food processor or blender, combine the toasted pine nuts, basil leaves, minced garlic, 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp lemon juice.
- Pulse until the ingredients are finely chopped, then slowly add the 2 tbsp olive oil while the processor is running, until the pesto is smooth and well combined.

6. Combine Pasta and Pesto:
- In a large bowl, toss the cooked pasta with the prepared basil pesto until the pasta is evenly coated.

7. Assemble the Dish:
- Add the roasted vegetables to the pasta and toss gently to combine.
- Serve immediately, garnished with extra basil leaves or grated cheese, if desired.

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!

Basil pesto pasta with roasted vegetables FAQ:

How long should I roast the vegetables?

Roast the vegetables at 425°F (220°C) for 25-30 minutes, flipping halfway through, until they are tender and slightly caramelized.

What type of gluten-free pasta works best for this recipe?

You can use any gluten-free pasta, such as rice or corn pasta. Choose a shape you prefer, like penne or spaghetti, but make sure to cook it according to the package instructions.

Can I make the pesto ahead of time?

Yes, you can make the basil pesto in advance. Store it in an airtight container in the refrigerator for up to a week. Just add a little extra olive oil if it thickens.

What vegetables can I substitute for the ones listed?

You can substitute or add other vegetables like cherry tomatoes, eggplant, or broccoli. Adjust the roasting time as needed based on the vegetable's density.

How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of water if needed.

Tips:

- 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.

Nutrition per serving

4 Servings
Calories 250kcal
Protein 6g
Carbohydrates 50g
Fiber 7g
Sugar 12g
Fat 13g

Basil pesto pasta with roasted vegetables