Roasted Veggies and Pesto Pasta
We rarely eat pasta around here - and it's not because we're allergic to gluten or because carbs make my face look puffy. I think pasta doesn't make much of an appearance in our kitchen because A) I prefer Indian, Mexican or Asian fare accompanied by rice and B) I simply don't have lots of good ideas for pasta dishes. However, that has all changed with this new dish. I've made this roasted broccoli and mushroom pasta with pesto twice this week - it's practically holding me hostage. I love it so much I just might marry it - or at least have a threesome with it. 
Pesto Pasta with Roasted Broccoli and Mushrooms
1 package of pasta (I prefer whole wheat spirals)
1 bunch of broccoli
2 packages of mushrooms
1 large bag of spinach (mine had arugula mixed in too)
1 bunch of fresh basil
3/4 c walnuts
1/4 c olive oil
4-6 cloves of garlic
juice from half a lemon
Earth Balance or butter
Herbs de Provence
Salt
Heat your oven to 425F. Wash your broccoli and mushrooms. Remove the stems of your mushrooms and discard. Chop the caps into quarters. Cut the broccoli florets into bite size pieces. Toss together in a large bowl with just a bit of olive oil, salt, and Herbs de Provence. Pour into a casserole pan and top with a few cubes of butter or Earth Balance. Bake for 25 minutes or just until the edges of the broccoli florets are a little browned and mushrooms are cooked down.
Now is a good time to get your pasta water boiling. Add your pasta when the veggies have about 10 more minutes to go until done. Most whole wheat pasta only needs about 8 minutes to cook - drain and shock under cold water.
As your veggies are roasting assemble your pesto. First, toast your walnuts (I did this in a dry cast iron pan over medium heat for 5 minutes). After that throw your walnuts, 4-6 cloves of garlic (depending on personal preference and whether or not you have a date later), 1 bunch of basil and as much spinach as you can fit into your food processor. Blend together as you slowly pour 1/4 c of olive oil and the juice from 1/2 a lemon into the mix. As everything breaks down continue to add more spinach and blend. I wound up adding a whole bag of spinach to this pesto. You can add more oil as needed.
Add your pasta and pesto to the bowl you used to toss the veggies in. Mix together. Remove your roasted veggies from the oven and pour over the pesto pasta - liquid and all. Fold the veggies in and serve.
This meal feeds about 6 people. I like to serve it with garlic bread and a side of finely grated Parmesan (otherwise it's vegan).
Note: If you are in fact allergic to gluten or have an aversion to carbs this recipe might be delicious with a spaghetti squash.
oh my owrd, this sounds amazing, and i'm going to try to make it! yum! :)
First, I have to start off by saying that the hubs and I are OBSESSED with your huevos rancheros. Seriously, like we make it a few times a week... This recipe sounds like it could easily become an obsession as well.
Bianca - I'm obsessed with the huevos too! They're a serious addiction around here.
goodness! can I come over to eat? Ha! Love it! Thanks for the recipe, 'cause I'm gonna make this soon. :)
Veggies and pesto pasta is a staple around here during the summer. Every Saturday for lunch after visiting the farmers market, we make fresh pesto and sauté summer squash and zucchini, toss it all together, and indulge.
I was just telling David a few days ago that I can't wait for spring so that I could get back to that very dish.
This version look sure yummy too!
i'm not a huge fan of pasta, but in the summertime i love to roast veggies (whatever i find at the farmers market....grape tomatoes, eggplant, zucchini, onion)and toss them with fresh pasta and parmesan. never thought about adding pesto to it. thanks for the idea. pam
YUMMO!! This looks so yummy. I'm going to try it as soon as I can!
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