Pasta with Roasted Fall Vegetables
and sundried tomato pesto
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.
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
- Cauliflower / Carrots / Onions - Prep as directed. (Can be done up to 5 days ahead)
- Eggplant / Cheese - Prep as directed. (Can be done 1 day ahead)
- 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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- Heat oven to 500F / 260C degrees.
- 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.)
- 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.
- 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.
- Toss pasta with pesto and roasted vegetables. Top with cheese and enjoy!