- 8 ounces pasta of choice (I often use Banza cavatappi; see headnote above and notes section below)
- ⅓ to ½ cup pesto (homemade* or store-bought)
- 1 pound broccoli, cut into bite-size florets (can chop the stems, too)
- 1 pound mushrooms, halved or quartered if large
- 4 tablespoons olive oil, divided use
- 1 teaspoon kosher salt and ½ teaspoon black pepper, divided use
- Optional for serving: freshly shredded gruyere, asiago, or fontina cheese (or good old Parmesan!); red pepper flakes
Roasted Veggie Pesto Pasta
Yield: 4-5 servings
We enjoy a high ratio of vegetables to pasta, but if you prefer more pasta to veggies, you may cook 12 to 16 ounces of pasta. SImply increase the amount of pesto used to coat the noodles proportionately.
Ingredients
Instructions
Preheat the oven to 425℉, and begin heating a large pot of water for the pasta.
In a large bowl, toss the broccoli with 2 tablespoons of the olive oil, and sprinkle with a level ½ teaspoon of kosher salt, and ¼ teaspoon of pepper (you may eyeball/season to taste as preferred). Transfer to a large, rimmed baking sheet (no need to grease this one) and spread into an even layer.
Next, toss the mushrooms with the remaining 2 tablespoons of oil, ½ teaspoon salt and ¼ pepper. Transfer these to a separate large baking sheet that has been greased or sprayed. Place the sheets in the oven (place one in the lower third of the oven and the other in the middle or upper third) and roast the broccoli for 15-20 minutes and the mushrooms for approximately 25 minutes, or until the broccoli is al dente and lightly charred in spots and the liquid from the mushrooms has cooked off and they are tender and golden. (Note: I’ve cooked the vegetables on convect roast at 425℉ and they cook about 10 minutes faster in my oven with slightly better caramelization. Also, since the broccoli is done a few minutes before the mushrooms, you can pop that pan back in the oven for a minute at the end to warm, if desired.)
Meanwhile, cook the pasta in salted water according to the package directions. When finished, reserve a cup of the cooking liquid (see notes), and then drain the pasta well and return it to the hot pot. Toss with pesto to coat.
At this point you may stir in the vegetables and add an extra drizzle of pesto to taste. Or you may plate the pasta and pile the roasted veggies over top, drizzling with more pesto if desired. Serve with optional shredded cheese and red pepper flakes.
Notes
*When I make homemade pesto, I add just enough olive oil to make a thick paste, and then thin it with pasta cooking water. This makes for a flavorful sauce that isn’t so oily, and the starch from the cooking water adds a hint of creaminess to the pesto. Tip: If you have leftovers, refrigerate some of the reserved cooking water in a jar or small container and add an extra drizzle when reheating the pasta to moisten and refresh the noodles.
A few more things… Feel free to use a variety of roasted vegetables in this dish. I often add roasted winter squash or sweet potatoes, even leftovers if I have them. Cauliflower, Brussels sprouts, and onions are lovely options as well. Simply roast on separate baking sheets to account for any discrepancies in roasting times.
You may certainly add a protein to this meal, like cooked chicken, shrimp, or white beans. I tend to use a protein-rich pasta, like Banza, and my family finds the meal to be very satisfying without the extra addition.