Description
A vibrant, vegetable-forward pasta dish featuring roasted bell peppers, zucchini, and onions tossed with cashew basil pesto and tangy goat cheese. Ready in 40 minutes, this hearty meal is perfect for meal prep and reheats beautifully.
Ingredients
1 small eggplant (sliced and quartered)
1 medium zucchini (cut into chunks)
1 red bell pepper (cut into chunks)
1 yellow bell pepper (cut into chunks)
1 red onion (sliced into wedges)
2 tablespoons avocado oil or olive oil
1 teaspoon garlic powder
Salt and black pepper to taste
1 cup raw or roasted cashews
1 cup packed fresh basil leaves
1 tablespoon avocado oil (for pesto)
1/4 cup warm water (adjusted as needed)
8 ounces cellentani or short pasta
Freshly crumbled goat cheese (optional)
Instructions
Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
Cut vegetables into uniform chunks and divide between the pans.
Drizzle each pan with avocado oil, then season with garlic powder, salt, and pepper.
Toss evenly to coat, then spread in single layers.
Roast for 15 minutes, then stir and rotate pans to all racks. Bake 15-20 minutes longer until tender and browned.
Meanwhile, blend cashews, basil, 1 tablespoon avocado oil, salt, and 1/4 cup water in a food processor until smooth. Add more water if needed for desired consistency.
Cook pasta according to package instructions. Drain and toss with roasted vegetables and pesto.
Top with goat cheese and fresh basil before serving.
Notes
Use parchment-paper-lined baking sheets for non-stick results
Substitute cashew butter for whole cashews + water blending
Add grape tomatoes (~1 cup) if available
Leftovers taste better the next day due to flavor development
Vegetables can be roasted up to 2 days in advance
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Roasting