This pesto pasta with veggies comes together with roasted mushrooms and asparagus, sun-dried tomatoes, and whatever pesto you have on hand! A nourishing and easy weeknight meal that uses seasonal produce.
I am fully convinced that any version of pesto pasta is the answer to the sometimes-chaos that is getting weeknight meals on the table.
Not only does pesto go over really well with kids, but it also transforms any dish into the most beautiful herby, salty flavor. With a need for simplicity on weeknights and a craving for all the veggie-forward meals, today we're making pesto pasta with roasted veggies.
With mushrooms and asparagus being in season in spring, I typically lean towards this recipe during that time. But you can adapt it with any season! Tomatoes in summer, and delicata squash in fall and winter are just a few ideas.
This recipe is incredibly versatile. If you need to keep it dairy-free or plant-based, you can try my vegan parsley pesto. But feel free to add meat, cheese, and/or parmesan-based pesto if that's your vibe!
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Key Ingredients
- Pasta - I love curly noodles because the pesto gets all tucked into those beautiful ridges, but your favorite smaller pasta shape will work perfectly here. Lately I've been really into slow-dried pastas from local Italian grocery stores, mostly because I'm nostalgic for my past travels to Italy!
- Asparagus & mushrooms - I try to practice eating seasonally whenever possible, so we're leaning heavily into spring produce here. You can definitely adapt this recipe to what veggies are in season near you! Check out my monthly produce guides if you're looking for recommendations.
- Sun-dried tomatoes - The kind packed in oil are best because they are SO flavorful.
- Pesto - Homemade parsley walnut pesto is excellent, or your favorite store bought pesto!
Substitutions & Variations
Pasta is SO versatile. You can easily make substitutions or variations to fit your cravings and available ingredients.
- Spicy - Sprinkle some red pepper flakes on top before serving.
- Veggies - Use what you have access to, or what's in season! Spinach and artichokes in spring, tomatoes and peppers in summer, delicata squash and kale in fall and winter.
- Briny - Toss in a bunch of kalamata olives (or your favorite kind of olive).
- Extra protein - Add some chopped chicken (grilled, rotisserie, or however you like it prepared), tuna, or chickpeas for some additional protein, flavor, and texture.
- Gluten free - Just make sure to use gluten free pasta! Legume-based, brown rice, or quinoa pasta are all excellent options.
Instructions
- Step 1: Preheat your oven to 400 degrees, toss the mushrooms and asparagus in olive oil and salt, and roast for 20-30 minutes while you make the pasta.
- Step 2: Meanwhile, cook the pasta in salted water according to package instructions. Reserve 1 cup of the pasta water, then drain the pasta and transfer to a bowl while still warm.
- Step 3: Once the veggies are done, add them to the bowl of pasta with the sun-dried tomatoes (including their oil), and stir.
- Step 4: Dollop pesto into the pasta and stir. Add in a small splash of the pasta water to help the pesto sauce hug every noodle! Sprinkle on fresh parsley and parmesan.
Pro Tip: Dry toast a large handful of walnuts in a skillet until fragrant, then roughly chop them for a crunchy pasta topping!
Pesto Pasta FAQs
Since pesto is traditionally made with parmesan cheese, it is not vegan. However, you can make it vegan by using my vegan parsley pesto recipe.
Yes, and it's delicious. This pasta dish is intended to be served warm, but you bet I ate leftovers cold straight from the fridge. If you're looking for a cold pesto pasta salad recipe, this chicken pesto pasta salad also hits the spot.
Store leftover pasta in an airtight container in the fridge for up to a week. To freeze, allow pasta to cool completely before placing pasta in an airtight container in the freezer for up to three months. Let the pasta thaw in the fridge before reheating in a pot on the stove.
More Ways to Use Up Pesto
📖 Recipe
Pesto Pasta with Roasted Veggies & Sun-dried Tomatoes
- Total Time: 35 minutes
- Yield: ~6 cups
Description
This pesto pasta with veggies is an easy, flavor-packed dinner made with roasted mushrooms and asparagus tossed in herby pesto. It's a simple, vegetable-forward meal that comes together in about 35 minutes, so it's perfect for weeknights.
Ingredients
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- 16 ounces mushrooms, chopped
- 16 ounces asparagus, cut into 1-inch pieces
- 8 ounces chickpea rotini (or your favorite pasta)
- ½ cup sun-dried tomatoes, packed in olive oil, lightly drained
- ½ cup pesto
- ½ cup fresh parsley, chopped
- Parmesan & pepper, for serving
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Instructions
- Preheat and prep. Preheat your oven to 400 degrees, and line a baking sheet with parchment paper.
- Roast mushrooms and asparagus. Spread the mushrooms and asparagus into an even layer on the sheet pan. Drizzle with olive oil, sprinkle with salt, and mix everything together in the pan to coat. Roast for about 25 minutes while you make the pasta.
- Make the pasta. Once the veggies have been roasting for 10 minutes, cook the pasta according to instructions on the package. Once ready, reserve ½ cup of the pasta water and drain the rest without rinsing. Transfer directly to a large bowl while warm.
- Combine pasta ingredients. Once the veggies are done, combine cooked pasta, roasted veggies, sun-dried tomatoes (with some of their olive oil), and pesto in a large bowl and toss to coat. Serve the pesto pasta warm with fresh parsley, freshly cracked pepper, and optional parmesan cheese.
Notes
- Storage & freezing. Store leftover pesto pasta in an airtight container in the fridge for up to a week. To freeze, place pasta in an airtight container and store in the freezer for up to three months. Thaw in the fridge and steam in a pot in the stove to reheat.
- Protein. Add shrimp, chicken, salmon, or chickpeas to round out this pasta with more protein.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Oven & stovetop
- Cuisine: Italian
Nutrition
- Serving Size:
- Calories: 481
- Sugar: 6.8 g
- Sodium: 643.5 mg
- Fat: 25.8 g
- Saturated Fat: 4.3 g
- Carbohydrates: 47.2 g
- Fiber: 10.8 g
- Protein: 19.5 g
- Cholesterol: 0 mg
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