How To Make Roast Veg Pasta with Cheshire Pesto
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 8 oz pasta
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/4 cup grated Cheshire cheese
- 2 cloves garlic
- 1/4 cup olive oil
Instructions
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Preheat the oven to 425°F (220°C).
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In a large baking dish, toss the sliced bell peppers, zucchini, and red onion with olive oil, salt, and pepper. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly charred.
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While the vegetables are roasting, cook the pasta according to package instructions until al dente. Drain and set aside.
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In a food processor, combine the basil, pine nuts, Cheshire cheese, garlic, and olive oil. Process until smooth and creamy.
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In a large pan, heat the Cheshire pesto over medium heat. Add the roasted vegetables and cooked pasta, tossing until everything is well coated. Cook for an additional 2-3 minutes to heat everything through.
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Serve the roast veg pasta with Cheshire pesto hot, garnished with extra grated Cheshire cheese and a sprinkle of fresh basil leaves.
Nutrition
- Calories : 410kcal
- Total Fat : 20g
- Saturated Fat : 4g
- Cholesterol : 6mg
- Sodium : 120mg
- Total Carbohydrates : 52g
- Dietary Fiber : 6g
- Sugar : 7g
- Protein : 12g
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