Red Pesto Pasta with Roasted Veggies Recipe
If you love bold flavors and vibrant colors, Red Pesto Pasta with Roasted Veggies is a dish that will absolutely light up your dinner table! Juicy roasted eggplant and zucchini get tossed with tender pasta, briny olives, cherry tomatoes, and a gorgeously creamy sun-dried tomato and walnut pesto. This meal is an invitation to celebrate every bite—easy enough for a weeknight, special enough for company, and bursting with the kind of flavor that keeps everyone coming back for seconds.
Ingredients You’ll Need
The beauty of Red Pesto Pasta with Roasted Veggies is its reliance on just a handful of fresh, bold ingredients, each one chosen to help make the final dish sing. From pantry staples to fresh produce, you’ll appreciate what each element brings to the table—for both taste and color.
- Sun-dried tomatoes: These give the pesto its deep red color and a rich, tangy flavor that’s the backbone of the sauce.
- Oil from sun-dried tomatoes: This oil is infused with tomato flavor and adds extra richness and silkiness to the pesto.
- Parmesan (shredded): Savory and salty, this cheese melts into the pesto for unmatched creaminess.
- Garlic (minced): Just one clove brings a sharp, aromatic background to the pesto, tying everything together.
- Walnuts: They’re earthy and mellow, giving body and a subtle crunch to the red pesto.
- Fresh basil leaves: A fragrant touch that lifts the sauce and makes it feel garden-fresh.
- Dry pasta (penne or fusilli): These shapes hold plenty of pesto and nestle the veggies in each forkful.
- Pasta cooking water: The “secret sauce” for making the pesto extra creamy and luxurious.
- Olive oil: Needed for roasting the veggies to golden, caramelized perfection.
- Eggplant (chopped): Roasting transforms it into tender, almost melt-in-your-mouth bites that soak up the pesto.
- Zucchini (chopped): Brings brightness and just a hint of sweet flavor to balance the overall dish.
- Fine table salt: Essential for seasoning everything and bringing out the natural flavors.
- Ground black pepper: Adds a subtle bite that livens up the veggies and the finished pasta.
- Red pesto: Whether store-bought or homemade, this forms the heart of the dish and ties all the ingredients together.
- Cherry tomatoes (halved): Juicy, sweet, and colorful, they add a lovely burst of freshness in every bite.
- Pitted black olives: These are briny and rich, balancing out the sweetness from the tomatoes and the savoriness of the pesto.
How to Make Red Pesto Pasta with Roasted Veggies
Step 1: Make the Red Pesto
If you’re up for making your red pesto from scratch, you’re in for a treat. In a food processor, blend the sun-dried tomatoes, parmesan, garlic, walnuts, and basil leaves until roughly combined. Next, pour in the oil from the sun-dried tomatoes and whiz again until everything is smooth and creamy. Give it a quick taste, adjusting salt or a bit more parmesan if you fancy. Set aside and get ready to build flavor upon flavor.
Step 2: Roast the Veggies
Turn your oven up to 475°F (250°C). On a sheet pan, drizzle the olive oil, then spread out your chopped eggplant and zucchini. Season with salt and pepper, tossing to coat all those veggies evenly. Let them roast in the oven’s middle rack for about 15 minutes, giving them a stir halfway through, until they’re beautifully golden and tender.
Step 3: Cook the Pasta
While the veggies are roasting and your kitchen smells like a little Italian bistro, boil your pasta in heavily salted water until just al dente. Drain, but make sure to reserve about 2/3 cup of that golden, starchy pasta water—this will transform your pesto from good to restaurant-level glossy and luxurious.
Step 4: Combine Everything
Pop your cooked pasta back into the pot and add in your glorious red pesto along with the reserved pasta water. Mix until everything turns creamy and cloaks each noodle. Stir in the roasted eggplant and zucchini, followed by the cherry tomatoes and black olives. Taste and adjust for salt or pepper as needed. The result? A generous, lively bowl of Red Pesto Pasta with Roasted Veggies—ready to devour!
How to Serve Red Pesto Pasta with Roasted Veggies
Garnishes
A shower of freshly grated parmesan and a few torn basil leaves will make your Red Pesto Pasta with Roasted Veggies feel extra special. A sprinkle of toasted walnuts not only looks lovely but adds extra crunch. For a little zing, a few slivers of lemon zest scattered on top work wonders.
Side Dishes
This pasta is a complete meal, but if you want to round out your table, pair it with a crisp green salad with a sharp vinaigrette or some warm, crusty bread to scoop up every bit of that bold pesto sauce. You can also serve it alongside roasted asparagus or a platter of marinated artichoke hearts for a true Mediterranean spread.
Creative Ways to Present
Serve Red Pesto Pasta with Roasted Veggies in a big family-style bowl for a casual, welcoming vibe. Or plate it individually in shallow bowls, topping each with extra veggies and a scatter of bright microgreens for a dinner-party touch. If you’re picnicking, pack it into jars or containers for a delicious portable salad—tastes even better at room temperature!
Make Ahead and Storage
Storing Leftovers
Leftover Red Pesto Pasta with Roasted Veggies stores like a dream. Simply pop it in an airtight container and keep it in the fridge for up to three days. The flavors meld and deepen as it sits, making the next day’s lunch downright irresistible.
Freezing
While you can freeze this dish, keep in mind that roasted veggies tend to soften further after thawing. If you freeze it, do so in individual portions, and wrap them up tightly. It’s best enjoyed within a month and thawed gently in the refrigerator overnight.
Reheating
To reheat, add a splash of water or a drizzle of olive oil to re-loosen the sauce, then warm it gently on the stovetop or in the microwave. Stir occasionally to ensure everything heats through evenly and the sauce stays creamy—not dry.
FAQs
Can I use store-bought red pesto instead of homemade?
Absolutely! Store-bought red pesto is wonderfully convenient and works brilliantly in this recipe. Just choose one with bold and fresh flavors, and stir it directly into your pasta as you would homemade.
I don’t like eggplant. What can I substitute?
No worries! You can leave out the eggplant and add extra zucchini or substitute with roasted bell peppers or mushrooms for a different but equally delicious experience.
Is Red Pesto Pasta with Roasted Veggies good for meal prep?
It sure is! The flavors actually improve after a day in the fridge. Pack portions into individual containers and enjoy hassle-free lunches or dinners all week long.
Can I make this recipe vegan?
Definitely. Simply swap the parmesan for a vegan alternative or nutritional yeast, and make sure your red pesto doesn’t include cheese if you’re using the store-bought version. All other ingredients are naturally vegan-friendly.
What pasta shapes work best for this dish?
Penne and fusilli are top choices because they trap all the sauce and little bits of roasted veggies, but feel free to use shells, orecchiette, or any shape that holds sauce well.
Final Thoughts
If you’re craving something bold, beautifully colorful, and full of Mediterranean flair, give Red Pesto Pasta with Roasted Veggies a spot at your table. It’s easy, customizable, and guaranteed to turn even a regular weeknight into something deliciously memorable. Grab those ingredients and treat yourself to a fresh spin on pasta night—you’ll be so glad you did!
Print
Red Pesto Pasta with Roasted Veggies Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A flavorful and colorful dish, this Red Pesto Pasta with Roasted Veggies is a delightful combination of sun-dried tomatoes, walnuts, basil, and roasted vegetables tossed with red pesto and pasta. Perfect for a satisfying meal that’s bursting with Mediterranean flavors.
Ingredients
Sun-Dried Tomato Pesto:
- 2 cups drained sun-dried tomatoes
- 2 Tbsp oil from sun-dried tomatoes
- ⅔ cups parmesan (shredded)
- 1 clove garlic, minced
- 1 cup walnuts
- 50 fresh basil leaves
Pasta and Roasted Veggies:
- ⅔ lb dry pasta (penne or fusilli)
- ⅔ cup pasta cooking water
- 2 Tbsp olive oil
- 1 small eggplant (chopped)
- 1 small zucchini (chopped)
- ½ tsp fine table salt
- ½ tsp ground black pepper
- 1 cup red pesto
- 3 cups cherry tomatoes (halved)
- 2 cups pitted black olives
Instructions
- Homemade Red Pesto (optional)
Place all ingredients except oil from sun-dried tomatoes in a food processor and mix well. Add the oil and mix again. Taste test, adjust seasoning if needed, and set aside.
- Red Pesto Pasta with Roasted Veggies
Set the oven to 475°F (250°C). Spread olive oil on a sheet pan, add chopped eggplant and zucchini, season with salt and pepper, mix well, and roast for 15 minutes. Cook pasta until al dente, reserving pasta water. Mix pasta with pesto, pasta water, roasted veggies, cherry tomatoes, and black olives. Adjust seasoning and serve.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking, Boiling, Mixing
- Cuisine: Italian, Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 9g
- Sodium: 590mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 5mg
Keywords: Red Pesto Pasta, Roasted Veggies, Mediterranean Pasta Recipe, Vegetarian Pasta Dish
