Video Recipe | Roasted Veggie Pesto Pasta

Elevate your next pasta night with our irresistible Roasted Veggie Pesto Pasta Salad recipe. This dish combines the natural sweetness of oven-roasted vegetables, the comfort of pasta, and the vibrant zing of homemade pesto dressing.

Whether served as a satisfying meal or a delightful side dish, this recipe will leave your taste buds singing.

Get the recipe.

Recipe serves: 3 servings


  • 1/2 cup canned artichoke hearts, drained and sliced
  • 1/2 cup button mushrooms, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/2 red bell pepper, sliced thin
  • 2 cups arugula
  • 1 cup basil
  • 1/4 cup walnuts
  • 2 tablespoons nutritional yeast
  • 1 lemon, juiced
  • 2 cloves of garlic, minced
  • 2 tablespoons olive oil
  • 3 cups of spaghetti noodles, cooked and drained
  • 2 cups kale, ribboned
  • 1 cup canned cannellini beans
  • Fresh chopped basil, for garnish


  1. Preheat oven to 400 F.
  2. In a bowl, toss the artichoke hearts, mushrooms, tomatoes and bell pepper slices.
  3. Spread in a single layer on a baking sheet.
  4. Roast for 30-40 minutes or until tomatoes deflate.
  5. In a food processor, add arugula, basil, walnuts, nutritional yeast, lemon juice, garlic, and olive oil.
  6. Pulse until finely chopped.
  7. Slowly add small amounts of olive oil or water to reach desired consistency.
  8. Add cooked and drained pasta to warm pot. Add kale ribbons, cannellini beans, and roasted vegetables.
  9. Toss well.
  10. Add pesto and combine thoroughly.
  11. Serve and top with fresh basil.

Nutritional Information

Serving size: 2/3 cup

Calories (per serving): 310

Protein: 15 G; Fat: 8 G; Carb 52 G; Fiber 12 G; Sodium 216 MG

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