This vegan Roasted Spring Vegetable and Pesto Pasta is easy and delicious! Oven-roasted vegetables combine with pesto and pasta for a fuss-free dinner.
Author:Caitlin Shoemaker
Prep Time:10 Minutes
Cook Time:30 Minutes
Total Time:40 minutes
Yield:Serves 4-6 1x
Category:Main
Method:Oven, Stovetop
Cuisine:American
Diet:Vegan
Ingredients
Scale
1 zucchini, thinly sliced and quartered
1 yellow squash, thinly sliced and quartered
12 ounces (340 g) asparagus*, tough ends removed and sliced
12 Kalamata olives, sliced in half
1 teaspoon red pepper flakes (reduce or omit if sensitive to heat)
2–4 tablespoons extra-virgin olive oil
salt, to taste
8 ounces (225 g) gluten-free or regular pasta of choice
Prep: Preheat the oven to 400F and set a 9×13″ or similar sized pan aside.
Roasted Vegetables: add the zucchini, squash, asparagus, olives, red pepper flakes, and a generous pinch of salt to the baking dish. Drizzle with olive oil, then mix well and spread evenly across the bottom of the pan. Bake on the top rack of the oven for 30 minutes, mixing the vegetables once halfway through.
Pasta: in the meantime, bring a large pot of salted water to a boil and cook your pasta according to package instructions. Drain the pasta and set aside.
Combine & Serve: carefully remove the roasted vegetables from the oven, then add in the cooked pasta and pesto. Stir well, until the pesto is evenly incorporated. Season with extra salt to taste if necessary, then serve warm. Leftovers will keep in the fridge for up to 4 days.
Notes
Asparagus: I purchased a 12 oz/340 g package of asparagus, but by the time I trimmed the ends it was around 8 oz/225g in total
Pasta: you can use any type of pasta for this recipe! I used a chickpea-based, gluten-free rotini pasta.