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