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
- Freshly cracked pepper, for serving
Instructions
- Preheat and prep. Preheat your oven to 425 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 at 425 for 25-30 minutes while you make the pasta.
- Make the pasta. Once the veggies have been roasting for 15 minutes, cook the pasta according to instructions on the package. Once al dente, drain but do not rinse to cool down (we want to serve the pasta 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 (if not vegan).
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.
- Pesto. If you make one recipe of parsley walnut pesto, you'll have extra. You're welcome 🙂
- Prep Time: 10 minutes
- Cook Time: 30 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
