Pasta pesto with roasted vegetables
A super healthy dish that places the vegetables at the front
Usualy, in pasta recipes, the vegetables are the side dish or a small part of the sauce, here we bring the vegetables forward. This is the right proportion we should eat, mainly vegetables. The beauty of this dish is that you can practically work with every vegetable you have on hand and every time you’ll get a new version of this dish. You can always roast more vegetables for next day's lunch salad.
45 min
4 persons
Ingredients
3-4 beetroots, in all colours
1/2 broccoli
1/2 cauliflower
2 red bell peppers
1 yellow bell pepper
2 red onions
1 fennel bulb
1 sweet potatoes
3-4 ripe tomatoes
Olive oil for drizzling
Salt and pepper to taste
1 can or jar of chickpeas, drained
400 gr. non wheat pasta like buckwheat or rice
For the pesto sauce:
1 cup extra virgin olive oil
40g fresh basil leaves (4 large handfuls)
½ teaspoon sea salt, freshly ground black pepper
Grated peel from 1/2 of an organic lemon, optional
20g pine nuts
20g walnuts
2 tbsp nutritional yeasts
Some chopped parsley or basil to garnish
1/2 broccoli
1/2 cauliflower
2 red bell peppers
1 yellow bell pepper
2 red onions
1 fennel bulb
1 sweet potatoes
3-4 ripe tomatoes
Olive oil for drizzling
Salt and pepper to taste
1 can or jar of chickpeas, drained
400 gr. non wheat pasta like buckwheat or rice
For the pesto sauce:
1 cup extra virgin olive oil
40g fresh basil leaves (4 large handfuls)
½ teaspoon sea salt, freshly ground black pepper
Grated peel from 1/2 of an organic lemon, optional
20g pine nuts
20g walnuts
2 tbsp nutritional yeasts
Some chopped parsley or basil to garnish
Preparation
- Lay baking paper on a large baking tray (or two smaller ones) and preheat your oven to 190 degrees
- Prepare the (washed) vegetables, scrub the root vegetables but don’t peel.
- Cut all the vegetables to even size pieces (more or less) and lay on the baking tray. Drizzle some olive oil and season with salt and pepper. Place in the middle of the preheated oven. Bake for about 20 minutes.
- Mix the chickpeas with a little bit of oil and season. Take the tray out of the oven, scatter the chickpeas and return to the oven. Bake for another 10 minutes. until the vegetables are soft and lightly browned.
- While the vegetables are baking in the oven, place a big pan with salted water on the stove for the pasta.
- Prepare the pesto; place all ingredients in the container of a food processor and blend to a smooth consistency.
- Cook the pasta according to the instruction on the package. Drain and rinse well. Place back in the pan, add the pesto sauce, mix well and lightly reheat if needed.
- Take the vegetable tray out of the oven.
To serve, divide the pasta in between 4 pasta deep plates and pile plenty of roast vegetable on top. Garnish with chopped herbs.
Hi! My name is Galit Hahn, certified nutritionist an one of the nutrition experts of Renewmyday.
Let me be your guide bringing an indulging culinary world backed with nutritional science and a deeper understanding of the connection between the food we eat and our physical, mental and even spiritual wellbeing.
I hope you will be inspired by my recipes!
