Roasted Veggie Pesto Pasta

There is something deeply satisfying about a bowl of pasta that carries the warmth of the oven and the brightness of fresh herbs. This Roasted Veggie and Pesto Pasta with Cherry Tomatoes is exactly that kind of dish — vibrant, wholesome, and bursting with flavor. Tender zucchini, sweet bell peppers, caramelized red onion, and juicy roasted cherry tomatoes are tossed with perfectly cooked penne and a luscious basil pesto that brings everything together in the most glorious way. It is the kind of vegetarian meal that satisfies completely, whether you are cooking for family on a weeknight or hosting friends for a casual dinner.

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The secret to this dish lies in the roasting. When zucchini, bell peppers, and red onion meet a hot 425°F oven, their natural sugars concentrate and their edges caramelize into something truly special. Then the cherry tomatoes join halfway through, softening and bursting into sweet, jammy bites that mingle with the pan juices. Combined with the starchy, silky pasta water reserved from cooking your penne or fusilli, the basil pesto transforms into a creamy, clinging sauce that makes this bowl feel almost indulgent — yet it is made from the simplest, most honest ingredients.

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 gleichmäßige Stücke zu schneiden, damit es gleichmäßig röstet und keiner der Zutaten früher verbrennt als eine andere. Das reservierte Nudelwasser ist ein unverzichtbarer Schritt: Die stärkehaltige Flüssigkeit hilft dem Pesto, sich cremig und gleichmäßig an die Nudeln zu binden. Füge es löffelweise hinzu, bis die gewünschte Konsistenz erreicht ist. Das fertige Gericht sollte sofort serviert werden, damit Pasta und Gemüse ihre Wärme und Textur behalten.

Varianten und Anpassungen

Für eine vegane Version verwende ein milchfreies Pesto und lasse den Parmesan weg oder ersetze ihn durch eine vegane Alternative. Du kannst das Gemüse nach Belieben variieren und zum Beispiel geröstete Aubergine, Spargel oder Pilze hinzufügen, um dem Gericht zusätzliche Tiefe und Geschmack zu verleihen. Achte bei fertigem Pesto und anderen verpackten Zutaten stets auf die Zutatenliste, insbesondere wenn Nussallergien im Haushalt eine Rolle spielen — viele Pestos enthalten Pinienkerne oder andere Nüsse.

Serviervorschläge

Dieses Gericht wird heiß serviert, garniert mit frisch geriebenem Parmesan und einem Strauß frischer Basilikumblätter. Es passt hervorragend zu einem knusprigen Weißbrot, das die Pestosoße aufnimmt. Für ein stimmiges Getränk empfehlen sich ein frischer Sauvignon Blanc oder ein leichter Pinot Grigio — beide ergänzen die kräuterwürzigen und tomatenbetonten Aromen des Gerichts auf wunderbare Weise.

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This Roasted Veggie and Pesto Pasta with Cherry Tomatoes is proof that a truly great vegetarian meal does not require complexity — only good ingredients treated with care. In just 45 minutes, you have a dish that looks stunning, smells incredible, and tastes like something you would order at a favorite Italian trattoria. Whether you make it on a quiet weeknight or bring it to the table for guests, it is the kind of recipe that earns its place in your regular rotation and leaves everyone reaching for seconds.

Recipe FAQs

→ How do you roast the vegetables evenly?

Slice vegetables uniformly and toss with olive oil, salt, and pepper before spreading them in a single layer on the baking sheet. Roast at 425°F, stirring halfway for even browning.

→ Can I use fresh homemade pesto for this dish?

Yes, fresh basil pesto adds a vibrant, aromatic flavor and blends beautifully with roasted vegetables and pasta.

→ How can I make this dish vegan?

Use a dairy-free pesto and omit Parmesan, or substitute it with a plant-based cheese alternative.

→ What pasta types work best with roasted vegetables and pesto?

Penne, fusilli, or similar shapes hold sauce well and complement the texture of roasted vegetables.

→ Is it necessary to reserve pasta cooking water?

Yes, adding some reserved cooking water helps loosen the pesto and vegetable mixture, creating a creamy consistency.

→ Can I add other vegetables to enhance flavor?

Roasted eggplant, asparagus, or mushrooms make excellent additions for more depth and variety.