Pesto Pasta Primavera
Pesto Pasta Primavera
Servings: 4
Ingredients
- 2 crowns broccoli chopped
- 2 bell peppers chopped
- 1 package cherry tomatoes halved
- 1 bunch asparagus chopped
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 8 oz mushrooms halved
- 1 box pasta cooked according to package
- 1 cup vegan pesto link in notes
Optional Toppings
- pine nuts
- sun-dried tomatoes
- olives
Instructions
- Preheat oven to 425.
- Toss vegetables with olive oil and sprinkle with salt.
- Place veggies on a baking sheet lined with parchment paper. Keep veggies separate, as some will cook faster/slower than others.
- Roast for 10-30 minutes, tossing half-way through.
- While veggies cook, prepare your pesto and pasta.
- Toss pasta with pesto and top with roasted vegetables.
- Add optional additional toppings.
Notes
Recipe adapted from Whitney English: https://www.whitneyerd.com/2017/10/vegan-pesto-pasta-primavera.html
For the most kickass vegan pesto – use this recipe: Easy Vegan Pesto