Description
A vibrant vegan pasta dish featuring roasted summer vegetables and a homemade creamy walnut pesto sauce.
Ingredients
- 1/4 cup olive oil (for pesto)
- 1 small clove garlic (raw, for pesto)
- 3 cloves garlic (for roasting)
- 8 ounces pasta (farfalle, penne, or rigatoni)
- 1.5 cups tightly packed fresh basil leaves
- 1/2 teaspoon kosher salt
- 1 cup walnuts
- Juice of 1 lemon
- 2 cups cherry tomatoes
- 2 cups sliced mushrooms
- 2 cups chopped asparagus
- Olive oil for drizzling
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Spread the cherry tomatoes, mushrooms, and asparagus on a rimmed baking sheet, drizzle with olive oil, and season with salt.
- Place the 3 peeled garlic cloves in a small piece of foil with a drop of oil, wrap tightly, and place on the baking sheet. Roast everything for 25 to 30 minutes until tender.
- While vegetables roast, combine walnuts, basil, 1/4 cup olive oil, raw garlic clove, lemon juice, and salt in a food processor. Pulse until smooth and creamy.
- Cook the pasta in salted boiling water according to package directions. Drain well, reserving a little pasta water if desired.
- Mash the roasted garlic cloves into a paste. Toss the cooked pasta with the roasted garlic, roasted vegetables, and the walnut pesto until combined.
Notes
You can substitute the vegetables for whatever is in season, such as zucchini or bell peppers.
- Prep Time: 25 min
- Assembly: 5 min
- Cook Time: 28 min
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 0mg
Keywords: Pasta with Walnut Pesto, vegan pesto pasta, roasted vegetable pasta, farmers market recipe, dairy free pesto