This dish combines the richness of basil pesto with the sweetness of roasted root vegetables and bell peppers. It’s perfect as a hearty vegetarian meal or a side dish. The roasted vegetables add depth and texture, and the pesto ties everything together with fresh, aromatic flavours.
Pasta with Basil Pesto and Roasted Vegetables
Ingredients:
For the Pesto:
- Fresh Basil Leaves – 2 cups, packed
- Garlic Cloves – 2, peeled
- Pine Nuts – 1/4 cup (or substitute with walnuts or almonds)
- Parmesan Cheese – 1/2 cup, grated
- Olive Oil – 1/2 cup (extra virgin for best flavor)
- Lemon Juice – 1 tablespoon (freshly squeezed)
- Salt – 1/2 teaspoon
- Black Pepper – 1/4 teaspoon
- Water (optional) – 1-2 tablespoons, to adjust consistency
For the Roasted Vegetables:
- Carrots – 2 medium, peeled and cut into bite-sized chunks
- Sweet Potatoes – 1 large, peeled and cut into bite-sized cubes
- Parsnips – 2, peeled and chopped
- Bell Peppers (red, yellow, or orange) – 2, deseeded and cut into strips
- Zucchini – 1 medium, sliced
- Olive Oil – 2 tablespoons
- Salt – to taste
- Black Pepper – to taste
- Dried Thyme or Rosemary (optional) – 1 teaspoon, for extra flavor
For the Pasta:
- Pasta (penne, fusilli, or spaghetti) – 300g (or any pasta of your choice)
- Salt – for pasta water
Optional Garnishes:
- Fresh Parmesan – for topping
- Fresh Basil – for garnish
Instructions:
1. Roast the Vegetables:
- Preheat the Oven to (200°C).
- In a large bowl, combine the carrots, sweet potatoes, parsnips, bell peppers, and zucchini.
- Drizzle the vegetables with olive oil, and season with salt, black pepper, and optional dried herbs like thyme or rosemary.
- Toss to coat evenly.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring once or twice during cooking for even roasting.
2. Cook the Pasta:
- While the vegetables are roasting, bring a large pot of salted water to a boil.
- Cook the pasta according to the package instructions, usually 8-10 minutes, until al dente.
- Once the pasta is cooked, reserve about 1/2 cup of pasta cooking water, then drain the pasta and set it aside.
3. Make the Basil Pesto:
- In a food processor or blender, combine the basil leaves, garlic, pine nuts, Parmesan cheese, lemon juice, salt, and black pepper.
- Pulse a few times until everything is finely chopped.
- With the processor running, slowly add the olive oil in a steady stream, blending until the pesto is smooth and creamy.
- If the pesto is too thick, add a tablespoon or two of water (or reserved pasta water) to reach your desired consistency.
- Taste and adjust the seasoning with more salt, pepper, or lemon juice, if needed.
4. Combine the Pasta, Roasted Vegetables, and Pesto:
- In a large mixing bowl, combine the cooked pasta and roasted vegetables.
- Add the basil pesto and toss everything together to coat the pasta and vegetables with the pesto sauce. If the mixture seems dry, add some reserved pasta water a little at a time to help coat the pasta evenly.
5. Serve:
- Serve the pasta in bowls, garnished with fresh basil leaves and a generous sprinkle of Parmesan cheese.
- You can drizzle a bit more olive oil or add extra seasoning to taste.
Enjoy your Pasta with Basil Pesto and Roasted Vegetables!
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