Is this pesto pasta vegan?

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 .

Can pesto pasta be served cold?

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.

How do I store leftover pasta?

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.

Versatile Pesto Pasta with Roasted Veggies

Name: Pesto Pasta with Roasted Veggies & Sun-dried Tomatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 tablespoons extra virgin olive oil; 1/2 teaspoon salt; 16 ounces mushrooms, chopped; 16 ounces asparagus, cut into 1-inch pieces; 8 ounces chickpea rotini (or your favorite pasta); 1/2 cup sun-dried tomatoes, packed in olive oil, lightly drained; 1/2 cup pesto; 1/2 cup fresh parsley, chopped; Parmesan & pepper, for serving

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

Units Scale

2 tablespoons extra virgin olive oil
1/2 teaspoon salt
16 ounces mushrooms, chopped
16 ounces asparagus, cut into 1-inch pieces
8 ounces chickpea rotini (or your favorite pasta)
1/2 cup sun-dried tomatoes, packed in olive oil, lightly drained
1/2 cup pesto
1/2 cup fresh parsley, chopped
Parmesan & pepper, for serving

Cook Mode Prevent your screen from going dark

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 1/2 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