Roasted Summer Vegetable & Pesto Pasta

Roasted Summer Vegetable & Pesto Pasta… the perfect midweek summer meal and light enough to eat for lunch the next day! This pasta tastes great warm or cold so is a great option for a work/school lunch, a BBQ side or to take along with you to a potluck. Finally, a no mayonnaise pasta salad recipe that tastes great.

This recipe is very versatile – use up the vegetables you have in the fridge!

How to make roasted summer vegetable & pesto pasta:

What you’ll need:

• 150g dried pasta (I like fusilli for this recipe)
• 2 tsbp of your favourite red pesto (I used this Sacla sundried tomato pesto)
• 1 whole red pepper
• 1 whole yellow pepper
• Half a red onion
• 20 cherry tomatoes
• 1 whole courgette
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 pinch chilli flakes
• Large pinch salt & black pepper
• Handful rocket

How to make:

• Start by heating the oven to 200C
• Chop all of your vegetables to bite-sized pieces (red and yellow peppers, tomatoes, red onion & courgette)
• Spread the chopped veg out on a large baking tray
• Drizzle vegetables with olive oil, followed by the salt, pepper, garlic powder, onion powder, chilli flakes and thyme
• Use your hands to mix the vegetables on the tray, to make sure they’re fully coated in the seasonings
• Put the vegetables into the oven to roast for 30 minutes
• Cook your dried pasta according to packet instructions in salted water (probably around 10 minutes) and then drain
• Once the vegetables are cooked finished cooking (softened and starting to get crispy edges), remove them from the oven
• Add the cooked pasta directly to the vegetable cooking dish
• Mix in the red pesto
• Taste and season further if necessary
• Serve with rocket (hot or cold, whichever you fancy!)

Serves 2 as a main dish or 3 as lunch/ side dish!

You might enjoy these other pasta dishes:

Roasted tomato, garlic and ricotta penne

Simple cherry tomato and garlic spaghetti