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pasta pesto primavera
thehamptonsvegan

Pasta Pesto Primavera

A rainbow of veggies come together with pasta and pesto for a golden delicious meal
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: dinner
Cuisine: vegan
Ingredients Method Notes

Ingredients
  

  • 1 lb. pasta
  • 1 cup vegan pesto
  • 8 cups various colorful vegetables of your choice
  • 1/3 cup pasta cooking water

Method
 

  1. Cut up all the vegetables into approximately the same size.
  2. Boil water for pasta.
  3. Roast veggies on a parchment-lined baking tray(s) at 425 Fahrenheit for about 40 - 50 minutes until lightly golden. Stagger quicker cooking veggies like broccoli after roasting veggies first that need more cooking time
  4. While roasting vegetables, prepare (or thaw) pesto.
  5. Saute onions, mushrooms, and spinach (if using) on the stove.
  6. Cook pasta for about 15 minutes before taking out the roasted veggies.
  7. Scoop out about 1/3 cup of pasta water from the cooking pasta pot.
  8. When all items are prepared, drain pasta, return to pot, and add pesto and reserved pasta water to pasta. Add in all veggies and mix together.
  9. Top with sliced avocado or guacamole (if using).
  10. Store in the fridge for up to a few days.

Notes

Make this pesto recipe and freeze it for later!
Posh Pesto