Go Back

Roasted Vegetable Pesto Pasta

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 people

Ingredients
  

  • 1` package Quinoa and Brown Rice Pasta
  • 1 package 12 oz butternut squash zig zag cut
  • 30 Brussel spouts
  • 1 head broccoli
  • 2 medium zucchinis
  • 1 sweet yellow onion
  • 3 tbsp avocado oil
  • 1/2 tsp cayenne pepper
  • 1 tsp oregeno
  • 1 tsp garlic powder
  • 1/2 tsp Himilayan salt
  • 1/2 tsp pepper
  • 1/2 cup Almond Milk Mozzarella Cheese, shredded

Pesto Sauce

  • 2 cups basil, fresh
  • 2 cups spinach
  • 1/3 cup pistachios, shelled
  • 2 tbsp minced garlic
  • 2 tbsp lemon juice
  • 1 tsp Himilayan salt
  • 1/2 tsp pepper
  • 1/2 cup oil, avocado or olive oil

Instructions
 

  • Preheat the oven to 400 degrees. While the oven is heating prepare the vegetables for roasting.
  • Slice off the bottom of the Brussel sprouts then cut in half lengthwise. Chop the broccoli head into florets. Cut the ends off the zucchini, slice in half lengthwise and then chop into 1/4 inch half moon shapes. Slice the onion into strips. Add all the chopped vegetables and butternut squash zig zags to a bowl. Toss with oil and seasonings.
  • Spread the vegetables into two baking trays so they can evenly spread out. Adjust the brussel sprouts to be face down. Roast for 15 minutes and then toss the vegetales. Return to the oven to roast for 5-10 more minutes.
  • While the vegetables are in the oven bring a large pot of water to a boil and cook the pasta as desired on the package. Typically 7-9 minutes.
    Combine all pesto ingredients, except the oil, into the food processor and pulse until chopped. Turn the food processor to the low setting and slowly add avocado oil as it blends. Allow sauce to blend until smooth.
  • Drain the pasta and quickly rinse the pot. Return the clean pot to the stove and add the pesto sauce, heat sauce on the medium-low setting. Once warm, add the pasta and roasted vegetables. Toss until well combined. Then add the shredded cheese and toss again.
    Optional Alternative: To better control your pasta to vegetable ratio in your serving, divide the pesto in half amongst the large pot and a large saucepan. Add the pasta to the pot and toss with pesto. Add the roasted vegetables to the saucepan and toss with pesto. Divide the shredded cheese between the pasta and roasted vegetables. Serve each bowl with pasta and vegetables.
    Enjoy!