Sun-Dried Tomato Pesto Pasta with Roasted Vegetables
Ingredients
- 500g pasta of your choice
- 1 cup sun-dried tomatoes
- 1/4 cup extra virgin olive oil
- 1 cup fresh basil (plus more for serving)
- 3 fat cloves garlic, peeled
- 1/2 cup chopped Parmesan, plus extra
- salt & pepper
- 1/2 cup pasta water
- 1/4 tsp chilli flakes - optional
- vegetables to roast: 2 courgettes, 2 red onions, 2 red peppers
Preparation
Preheat the oven to 180C (350F). Wash and chop the vegetables. Roast them for around 45 minutes until beautifully roasted, turning halfway.
When the vegetables have been roasting for 30 minutes, cook the pasta according to packet instructions.
While the pasta is cooking, add all other ingredients (except the extra basil and Parmesan) to a food processor. Include the pasta water. Blitz until well combined. If too thick, add more pasta water. Taste and adjust seasoning.
When the pasta is ready, drain it and stir through some of the pesto. Typically, add about half and serve the rest alongside.
You can mix the roasted vegetables through the pasta or serve them separately.
Sprinkle with extra Parmesan and basil before serving.
Tips
You can use whatever pasta you like and roast whatever vegetables you prefer.
Serve with a side salad or steamed greens for variety.
Kids may prefer the vegetables served on the side rather than mixed in.
Serve some pesto separately to accommodate different preferences for sauce amount.
Make double the pesto and freeze it for future meals.
This dish is quick, easy, and suitable for leftovers, making it ideal for school lunches or batch cooking.
