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Roasted Vegetable Pesto Pasta
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An easy, flavorful, veggie-packed lunch or dinner!
  • CourseMain Dish
  • CuisineVegetarian
6 servings
6 servings
  • 1 lb rigatoni (or other short-cut) pasta
  • 3 cups broccoli, fresh or frozen
  • 2 cups cubed butternut squash
  • 1 red bell pepper, cut into 1'' pieces
  • 8 oz crimini mushrooms, quartered or sliced
  • 1 medium shallot, very thinly sliced
  • 2 Tbsp. extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4-1/3 cup reserved pasta water
  • 1 container Mississippi Market non-dairy pesto
  • Grated parmesan cheese, for serving
  • Fresh basil leaves, for serving (optional)
  • Crushed red pepper flakes, for serving (optional)
Servings: servings
  1. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
  2. Add the broccoli, butternut squash, red bell pepper, mushrooms and shallot to the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat and arrange vegetables in a single, even layer. Bake for 25-30 minutes, tossing halfway through, or until vegetables are tender, caramelized and golden brown.
  3. Bring a pot of water to a boil, add pasta and cook according to package directions, or until just al dente. Remember to reserve your pasta water! Drain pasta, and add back into the pot or a large mixing bowl.
  4. Add roasted vegetables to pasta, then add pesto and a splash (start with 1/4 cup) of the pasta water and stir to combine. Add a couple handfuls of parmesan cheese and another splash of pasta water if it seems like it needs more moisture.
  5. Serve with extra parmesan, basil leaves and crushed red pepper flakes, if desired.
Recipe Notes

Recipe adapted from

You can also make your own pesto with one of our easy recipes:

Simple Pesto

Green Pea & Mint Pesto

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