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Pasta with Roasted Fall Vegetables
and sundried tomato pesto

Active: 30 min Total: 1 hr 10 min

Sundried tomato pesto made earlier in the week becomes a quick, flavorful sauce for pasta. For a fall twist we add seasonal vegetables that have been roasted at high heat to concentrate their flavor.

Ingredients

Servings:
4
Metric
Sundried Tomato Pesto Pasta:
  • Cheese, parmesan - 1/2 cup, grated
  • Leftover sundried tomato pesto (from Mon) - ~1/2 cup
  • Pasta, any shape - 8 oz
Roasted Fall Vegetables:
  • Cauliflower - 1 head, chopped
  • Carrots - 8 oz, cubed
  • Onions, red - 1/2, diced
  • Eggplants - 1 large, cubed
  • Oil, olive - 1 Tbsp
  • Vinegar, red or white wine - 1 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Cauliflower / Carrots / Onions - Prep as directed. (Can be done up to 5 days ahead)
  2. Eggplant / Cheese - Prep as directed. (Can be done 1 day ahead)
  3. Pesto - Check consistency. If you made this ahead it may have thickened a bit, so whisk in water until it is smooth and spreads easily.

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Make

  1. Heat oven to 500F / 260C degrees.
  2. Brush a sheet pan with some cooking oil. Spread cauliflower, carrots, red onions and eggplants on the top. Cover tightly with foil and steam in the oven for 10 minutes. (Watch this video on roasting vegetables at high temps.)
  3. Uncover vegetables. Pour olive oil and vinegar over the top and season with salt and pepper. Toss with a spatula to combine. Return to the oven and continue roasting until vegetables are tender and caramelized, 10 to 15 minutes more, stirring halfway through.
  4. While vegetables roast, bring a sauce pan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy. Drain.
  5. Toss pasta with pesto and roasted vegetables. Top with cheese and enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (83)
Gluten-free (2)
Paleo (10)
Vegetarian (6)

29 reviews

I doubled the pesto but left everything else the same. This is one of the best vegetarian dishes we have made. It was hearty and delicious. My husband and I both loved it.

By: Kristin
Posted: Nov 05, 2018
Diet: Original
0 Helpful

We made a few edits - I was making this for a large group and all the veggies wouldn't fit on the tray, so I sautéed the cauliflower in a skillet (I used frozen). I also added some pre-cooked chicken sausage. The recipe was an add on for me, so the sun-dried tomato pesto with no link to the original recipe meant I just bought store bought. I intended to keep my starch water to help extended it for the number we were cooking for, but I forgot it, so I grabbed some green basil pesto (also in my pantry) and added it. The two pestos worked out just fine, and everyone really enjoyed it. Two people asked me for info on cooksmarts after eating this meal.

By: Joanna
Posted: Nov 01, 2016
Diet: Original
0 Helpful

Used the sundried pesto recipe from Food Network, since this recipe didn't list it. Accidentally forgot carrots, added ground chicken with Italian seasonings. Absolutely delicious!

By: Laurel
Posted: Jul 16, 2016
Diet: Original
0 Helpful

Very good with the Parmesan cheese.

By: Meryl
Posted: Dec 17, 2015
Diet: Original
0 Helpful

Tasty, but heavy.

By: Krista
Posted: Nov 28, 2015
Diet: Original
0 Helpful

Use zucchini and broccoli without carrots and roasted everything in a cake pan instead of a baking sheet. Also subbed walnuts for pecans in the pesto. So good!

By: Sidney
Posted: Nov 21, 2015
Diet: Original
0 Helpful