Basil pesto pasta with roasted vegetables

Discover a delicious Basil Pesto Pasta with Roasted Vegetables recipe, perfect for a gluten-free meal! With fresh zucchini, squash, red peppers, and a homemade basil pesto sauce, this vibrant dish is an explosion of flavors in every bite. Quick, healthy, and absolutely delightful!

  • 20 Apr 2025
  • Cook time 25 min
  • Prep time 5 min
  • 4 Servings
  • 15 Ingredients

Basil pesto pasta with roasted vegetables

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.

Ingredients:

12 oz gluten-free pasta
340g
2 zucchini
390g
1 squash
200g
1 onion
330g
2 red peppers
240g
1 tbsp olive oil
14g
1 tsp salt
6g
1/4 tsp black pepper
0.52g
4 cups basil leaves
24g
1 tbsp pine nuts
8g
1/2 tsp salt
3g
1/2 tsp black pepper
1.05g
1 garlic clove
3g
1 tsp lemon juice
5g
2 tbsp olive oil
27g

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.

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.

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!

Nutrition Facts
Serving Size400 grams
Energy
Calories 250kcal13%
Protein
Protein 6g4%
Carbohydrates
Carbohydrates 50g15%
Fiber 7g18%
Sugar 12g12%
Fat
Fat 13g16%
Saturated 1.85g6%
Cholesterol 0.00mg-
Vitamins
Vitamin A 250ug28%
Choline 27mg5%
Vitamin B1 0.18mg15%
Vitamin B2 0.28mg21%
Vitamin B3 1.72mg11%
Vitamin B6 0.56mg33%
Vitamin B9 88ug21%
Vitamin B12 0.00ug0%
Vitamin C 110mg119%
Vitamin E 1.38mg9%
Vitamin K 36ug30%
Minerals
Calcium, Ca 60mg5%
Copper, Cu 0.21mg23%
Iron, Fe 1.61mg15%
Magnesium, Mg 60mg14%
Phosphorus, P 140mg11%
Potassium, K 710mg21%
Selenium, Se 2.45ug4%
Sodium, Na 890mg59%
Zinc, Zn 1.16mg11%
Water
Water 320g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

More recipes

Roasted pumpkin, asparagus and mint risotto

Ideal for any dinner occasion, it's a comforting, nutritious, and satisfying meal that's sure to impress.

01 Mar 2025

Zucchini parmesan patties

Enjoy a blend of flavors with every bite.

01 May 2025

Rocket and parmesan salad

Perfect for a light and delicious meal.

12 May 2025

Thin & crispy pizza bases

Ideal for any pizza topping you love.

29 Apr 2025

Fried mozzarella balls with tomato sauce

Perfect as an appetizer or snack.

18 May 2025

Classic beef carpaccio

Thinly sliced beef, topped with toasted pine nuts, fresh chives, and a generous sprinkling of grated Parmesan cheese, comes together to create a dish that's perfect for any special occasion or sophisticated appetizer.

25 Apr 2025

Citrus ricotta dessert with fresh berries

Perfect for a light and flavorful finish to any meal.

28 Mar 2025

Lemon and almond ricotta biscuits

Enjoy the bliss of homemade goodness in every bite.

16 May 2025

Posts