Comfort Food Recipes

Roast Vegetable and Pesto Pasta | Recipe

February 21, 2018

During one particularly trying week I had plans with a friend but not the energy to cook super fancy. So I made this Roast Vegetable and Pesto Pasta. It may not sound like much, but it’s tasty, comforting and filling. Perfect with a glass of white wine too.

Easy to make dinners are my thing, regular readers will know this. My Roast Vegetable and Pesto Pasta requires few ingredients and even less skill to make it. But you know what, despite this the dish is tasty. Plus it’s perfect with a boat load of cheese. If you make it, I hope you enjoy it.

Roast Vegetable and Pesto Pasta Aerial Shot

Roasted Vegetables in a Dish

Roast Vegetable and Pesto Pasta Close Up in Bowl

Roast Vegetable and Pesto Pasta (V)

A simple dinner that is seriously tasty!
Total Time 1 hour
Servings 4
Author MissPond


  • 2 Courgettes roughly chopped
  • 3 Peppers roughly chopped
  • 2 Large red onions roughly chopped
  • 3 tbsp Pesto I used vegan chilli pesto
  • Plenty of freshly ground black pepper
  • Olive oil
  • Enough pasta for 4 or however many of you there are - the sauce keeps in the fridge


  1. Set the oven to 180C. Chop your veg.
  2. Cover the veg in oil with plenty of ground pepper, roast for about half an hour or so on the middle oven of the shelf.
  3. Once roasted let it cool for a bit then get your pasta cooking as per packet instuctions.
  4. Blend up your roast vegetables in a food processor (don't go too pulpy here).
  5. Drain your pasta, keeping a ladle full of the pasta water behind.
  6. Put the pasta water, blended veg and pesto into the pasta pan (leave past in colander).
  7. Gently heat up then stir the pasta through.
  8. Serve with a large glass of Gavi and plenty of grated cheese.

Recipe Notes

You could roast tomatoes and mushrooms on the side (don't add in to the mix as they take less time to cook) and stir through the sauce at the end.
The sauce keeps fine in the fridge for a couple of days.

Roast Vegetable and Pesto Pasta Close Up

Is quick and easy your thing? Would you give my Roast Vegetable and Pesto Pasta a go? Let me know in the comments,


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P.S. This is my recipe and I wanted to share it with you!


  • Reply Sarah February 23, 2018 at 7:58 am

    This is right up my street! This would actually be a perfect prep now – eat later meal for work! Will be giving this a try, I need some more veggie options in my life!

    Sarah 🙂
    Saloca in Wonderland

    • Reply MissPond February 28, 2018 at 9:00 pm

      I enjoyed the leftovers at work. The sauce keeps easily and would work with rice too I imagine 🙂

  • Reply Jasmin Charlotte February 22, 2018 at 7:28 pm

    Yummm! I love roast veges, I’d totally add a load of aubergines to this too!! x

    • Reply MissPond February 28, 2018 at 9:03 pm

      I hate aubergine, but I imagine if you didn’t it would make a great addition.

  • Reply Alice Cruickshank February 21, 2018 at 11:38 am

    I now have a mega craving for roast vegetable pasta! I love roasting a load of veg at the start of the week and using them in different ways. This pasta looks delicious!

    • Reply MissPond February 28, 2018 at 9:07 pm

      I love doing the same. I have another recipe which involves using the roasted veggies on a puff pastry tart – super yum 🙂

  • Reply Elizabeth February 21, 2018 at 11:07 am

    This totally sounds like my kind of mid-week home comforts kind of dinner. Lovely!

    • Reply MissPond February 28, 2018 at 9:09 pm

      It’s so easy and that’s what helps with the comforting feel. You really don’t have to stress 🙂

  • Reply Vai Chin @Rambling Through Parenthood February 21, 2018 at 9:28 am

    This sounds like the perfect mid-week family meal. Definitely one for my midweek meal plans!

    • Reply MissPond February 28, 2018 at 9:14 pm

      It’s the perfect low fuss mid-week meal!

  • Reply Ellie February 21, 2018 at 9:17 am

    Sounds like the perfect comforting winter meal! I’m definitely going to try this!

    • Reply MissPond February 28, 2018 at 9:14 pm

      Hope you enjoy it if you give it a go 🙂

  • Reply Chloe February 21, 2018 at 8:56 am

    This sounds delicious! I usually leave veggies whole but I’ll definitely try blending them for something a bit different…


    • Reply MissPond February 28, 2018 at 9:16 pm

      I just felt it would make a better sauce for the pasta. If I was doing a creamier sauce I would probably leave whole, espesh if pasta shapes. But a sauce likes this works best for tagliatelle.

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