Roasted Veggie and Pesto Pasta

There is something deeply satisfying about a pasta dish that celebrates the beauty of fresh vegetables at their peak. This Roasted Veggie and Pesto Pasta with Cherry Tomatoes is exactly that — a vibrant, colorful bowl of Italian-inspired comfort that comes together in just 45 minutes. Tender zucchini, sweet bell peppers, and caramelized red onion are roasted until golden and fragrant, then tossed with juicy cherry tomatoes, perfectly cooked penne, and a luscious basil pesto that ties everything together. Whether you are cooking for the family on a busy weeknight or hosting friends for a relaxed dinner, this easy vegetarian dish delivers bold, satisfying flavor with minimal effort.

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The secret to the deep, caramelized flavor in this dish lies in roasting the vegetables at a high heat of 425°F (220°C). The oven does the heavy lifting, transforming simple sliced zucchini, bell pepper strips, and red onion into something wonderfully tender with slightly charred, sweet edges. The cherry tomatoes are added in the final 10 minutes so they burst and release their juices, creating a natural sauciness that mingles beautifully with the pesto. A splash of reserved pasta cooking water brings everything together into a silky, creamy consistency without any cream at all — just the magic of starchy pasta water and good-quality pesto working in harmony.

Ingredients

• Vegetables:
  • 1 medium zucchini, sliced into half-moons
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 red onion, sliced
  • 2 cups cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
• Pasta:
  • 12 oz (340 g) penne or fusilli pasta
• Pesto:
  • 1/2 cup (120 ml) basil pesto (store-bought or homemade)
• Garnish:
  • 1/4 cup (25 g) grated Parmesan cheese (optional)
  • Fresh basil leaves, for serving

Instructions

Step 1 — Preheat the oven

Preheat the oven to 425°F (220°C).

Step 2 — Prepare the vegetables

Spread zucchini, bell peppers, and red onion on a large baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.

Step 3 — Roast the vegetables

Roast vegetables for 20 minutes. Add cherry tomatoes, toss, and roast for an additional 10 minutes until all vegetables are tender and lightly browned.

Step 4 — Cook the pasta

Meanwhile, cook the pasta in a large pot of salted boiling water according to package instructions. Drain, reserving 1/2 cup of pasta cooking water.

Step 5 — Combine everything

In a large bowl, combine drained pasta, roasted vegetables (including any pan juices), and pesto. Toss gently to coat, adding reserved pasta water as needed for a creamy consistency.

Step 6 — Serve

Serve hot, garnished with Parmesan cheese and fresh basil if desired.

Zusatztipps für die Zubereitung

Achte darauf, das Gemüse in einer einzigen Schicht auf dem Backblech auszubreiten, damit es gleichmäßig röstet und nicht dampft. Wenn nötig, verwende zwei Backbleche. Das reservierte Nudelkochwasser ist ein wichtiger Schritt — füge es esslöffelweise hinzu, bis die Soße die gewünschte cremige Konsistenz erreicht. Verwende für bestes Ergebnis ein hochwertiges Basilikum-Pesto, ob selbstgemacht oder aus dem Laden. Bei einer veganen Zubereitung einfach ein milchfreies Pesto verwenden und den Parmesan weglassen oder durch eine vegane Alternative ersetzen.

Varianten und Anpassungen

Dieses Rezept lässt sich wunderbar anpassen. Probiere geröstete Aubergine, Spargel oder Champignons als zusätzliche Gemüsevarianten. Fusilli hält die Pesto-Soße besonders gut, während Penne für eine klassischere Optik sorgt — beide Pastasorten funktionieren hervorragend. Für eine proteinreichere Mahlzeit kannst du weiße Bohnen oder Kichererbsen unterrühren. Das Gericht enthält Weizen (Gluten) und Milch (Parmesan, Pesto). Bei Nussallergien darauf achten, ein nussfreies Pesto zu verwenden und stets die Produktetiketten auf Allergene zu prüfen.

Serviervorschläge

Blend soups, smoothies, sauces, and baby food directly in pots for quick, smooth results.

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Diese Pasta schmeckt am besten frisch und heiß, direkt aus der Schüssel, großzügig mit frischen Basilikumblättern und geriebenem Parmesan garniert. Sie passt hervorragend zu einem knusprigen grünen Salat oder einem Stück Focaccia. Zum Trinken empfiehlt sich ein kühler Sauvignon Blanc oder ein leichter Pinot Grigio — beide Weine harmonieren wunderbar mit den herben Noten des Pestos und der Süße des gerösteten Gemüses. Reste lassen sich im Kühlschrank aufbewahren und am nächsten Tag mit einem Schuss warmem Wasser aufgewärmt genießen.

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This Roasted Veggie and Pesto Pasta with Cherry Tomatoes is proof that vegetarian cooking can be every bit as rich, satisfying, and full of character as any meat-based dish. With its golden roasted vegetables, glossy pesto coating, and bursts of sweet tomato in every forkful, it is a recipe you will find yourself returning to again and again. Simple enough for a weeknight, beautiful enough for a dinner table — this is Italian-inspired comfort food at its most effortless and delicious.

Recipe Questions

→ What vegetables work best for roasting in this dish?

Zucchini, red and yellow bell peppers, red onion, and cherry tomatoes are ideal as they soften nicely and develop rich flavors when roasted.

→ Can I prepare the pesto from scratch?

Yes, homemade basil pesto with fresh basil leaves, pine nuts, garlic, Parmesan, and olive oil works beautifully to complement the roasted veggies.

→ How can I keep the pasta creamy when mixing with roasted vegetables?

Reserve some pasta cooking water and add it gradually while tossing. The starch helps create a smooth, cohesive sauce with the pesto.

→ Is it possible to make this dish vegan-friendly?

Absolutely, use dairy-free pesto and skip the Parmesan or swap with a vegan alternative to maintain the dish’s flavor and texture.

→ Which wines pair well with this meal?

A crisp Sauvignon Blanc or a light Pinot Grigio balances the freshness and herbaceous notes of the pesto and roasted vegetables perfectly.