Vegan Pesto Pasta Primavera
Author: Whitney English
Recipe type: dinner, vegan
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 4
- 2 cups broccoli, chopped
- 2 cups bell pepper, chopped
- 2 cups cherry tomatoes, halved
- 2 cups asparagus, chopped
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 box pasta, cooked according to package
- 1 cup vegan pesto
- pine nuts
- sun-dried tomatoes
- olives
- Preheat oven to 425.
- Toss vegetables with olive oil and sprinkle with salt.
- Place veggies on a baking sheet lined with parchment paper.
- Roast for 30 minutes, tossing half-way through.
- While veggies cook, prepare your pesto and pasta.
- Toss pasta with pesto and top with roasted vegetables.
- Add optional additional toppings.
*This meal can be prepped in advance. Simple combine pasta, veggies and pesto in a pot and warm over medium for a few minutes to reheat.
Recipe by Whitney E. RD at https://www.whitneyerd.com/2017/10/vegan-pesto-pasta-primavera.html
3.2.2708