Roasted Veggie Pesto Pasta with Cheese

Roasted Veggie Pesto Pasta with Cheese is a vibrant, wholesome, and flavor-packed dish that beautifully blends roasted seasonal vegetables with al dente pasta and rich, aromatic pesto sauce.

The combination of roasted zucchini, bell peppers, cherry tomatoes, and onions creates a medley of textures and flavors — sweet, smoky, and slightly caramelized — which perfectly complement the earthy, herby notes of basil pesto.

Finished with a generous sprinkle of cheese, this pasta is a comforting and satisfying meal that celebrates the best of fresh, simple ingredients.

Why I Love This Recipe

I love this recipe because it turns ordinary vegetables into something truly special. The roasting process intensifies their natural sweetness and gives them a delicious, slightly crisp exterior that pairs perfectly with the creamy pesto sauce

. Every bite is a delightful contrast — tender pasta coated in herbaceous pesto, punctuated by bursts of roasted veggie flavor and gooey melted cheese.

It’s also a dish that’s incredibly versatile and forgiving. You can use almost any vegetable you have on hand, and it still tastes amazing. Plus, the pesto gives the dish a fresh, summery flavor that feels both light and indulgent.

Why It’s a Must-Try Dish

This Roasted Veggie Pesto Pasta with Cheese is a must-try because it’s:

• Full of vibrant flavor: Roasted veggies and pesto create an unbeatable combination.
• Healthy yet comforting: Loaded with fiber, vitamins, and protein-rich cheese.
• Customizable: Works with any vegetables or pasta shape you prefer.
• Easy to make ahead: Ideal for meal prepping or quick weeknight dinners.
• Visually stunning: Its colorful presentation makes it a showstopper at any table.

It’s the kind of meal that makes eating vegetables exciting and indulgent — a satisfying option for both vegetarians and anyone looking for a lighter pasta dish.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes

Servings and Calories

• Servings: 4
• Calories: Approximately 480 kcal per serving

Cuisine and Course

• Cuisine: Italian
• Course: Main Course / Dinner

Ingredients

For the Pasta and Vegetables:

• 300 g (10 oz) penne, fusilli, or spaghetti
• 1 medium zucchini, sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small red onion, sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1/2 teaspoon Italian seasoning (optional)

For the Pesto Sauce:

• 2 cups fresh basil leaves
• 1/3 cup grated Parmesan cheese
• 1/4 cup pine nuts (or walnuts)
• 2 garlic cloves
• 1/2 cup olive oil
• Salt and pepper, to taste
• 1 tablespoon lemon juice

For Serving:

• 1/2 cup shredded mozzarella or extra Parmesan cheese
• Fresh basil leaves (for garnish)

Cooking Directions (Overview)

1. Roast the vegetables until tender and slightly charred.
2. Cook the pasta until al dente.
3. Prepare the pesto sauce.
4. Toss pasta, roasted veggies, and pesto together.
5. Top with cheese and serve warm.

Step-by-Step Preparation Method

Step 1: Roast the Vegetables

1. Preheat your oven to 425°F (220°C).
2. Line a baking sheet with parchment paper.
3. Add zucchini, bell peppers, onion, and cherry tomatoes to the sheet.
4. Drizzle with olive oil, season with salt, pepper, and Italian seasoning, and toss to coat evenly.
5. Roast for 20–25 minutes, stirring halfway through, until the vegetables are tender and lightly browned.

Step 2: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add pasta and cook according to package instructions until al dente.
3. Reserve 1/4 cup of pasta water, then drain and set aside.

Step 3: Prepare the Pesto Sauce

1. In a food processor, combine basil leaves, Parmesan cheese, nuts, and garlic.
2. Pulse until finely chopped.
3. With the processor running, slowly drizzle in olive oil until smooth.
4. Add lemon juice, salt, and pepper to taste.

Step 4: Combine Everything

1. In a large mixing bowl or skillet, toss the cooked pasta with pesto.
2. Add the roasted vegetables and a splash of reserved pasta water to loosen the sauce if needed.
3. Mix gently until everything is well coated.

Step 5: Add Cheese and Serve

1. Sprinkle mozzarella or additional Parmesan on top.
2. Serve immediately, garnished with fresh basil leaves.

How to Serve

Serve Roasted Veggie Pesto Pasta with Cheese warm, accompanied by a side of garlic bread or a crisp green salad. It pairs beautifully with a chilled glass of white wine or sparkling water with lemon. For an elegant dinner, serve it in shallow bowls and top with extra grated cheese and a drizzle of olive oil.

Recipe Tips

• Use fresh basil: Fresh herbs make a huge difference in flavor.
• Roast veggies properly: Spread them out evenly on the baking sheet so they roast, not steam.
• Don’t overcook the pasta: Al dente pasta holds up best when mixed with sauce.
• Balance the flavors: A squeeze of lemon adds brightness to the pesto.
• Add pasta water: It helps emulsify the pesto and gives it a silky texture.

Variations

1. Creamy Pesto Pasta:
Add 1/4 cup of cream or Greek yogurt to the pesto for a richer sauce.

2. Protein-Packed Version:
Add grilled chicken, shrimp, or chickpeas for extra protein.

3. Nut-Free Pesto:
Use sunflower seeds or pumpkin seeds instead of pine nuts.

4. Vegan Version:
Replace Parmesan with nutritional yeast and use dairy-free cheese.

5. Spicy Pesto Pasta:
Add a pinch of red chili flakes or a drizzle of chili oil for a fiery kick.

6. Mediterranean Twist:
Include roasted eggplant, olives, and feta cheese for a tangy, briny flavor.

Freezing and Storage

To Store:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a skillet with a splash of water or olive oil.

To Freeze:

• You can freeze the pesto separately for up to 2 months in small containers or ice cube trays.
• Freezing assembled pasta isn’t ideal, as the vegetables may lose texture.

Special Equipment Needed

• Baking sheet
• Parchment paper
• Food processor or blender
• Large pot for boiling pasta
• Mixing bowl or skillet for tossing

Frequently Asked Questions (FAQ)

Q1: Can I use store-bought pesto?
Yes, you can use high-quality store-bought pesto for convenience. However, homemade pesto offers a fresher, more vibrant flavor.

Q2: What type of pasta works best for this recipe?
Short pasta like penne, fusilli, or farfalle holds the sauce and vegetables best.

Q3: Can I make it dairy-free?
Yes, simply use vegan cheese or omit cheese altogether. The pesto still adds plenty of flavor.

Q4: Can I use frozen vegetables?
Yes, but for best results, thaw and pat them dry before roasting to prevent excess moisture.

Q5: How do I prevent the pasta from drying out when reheating?
Add a little water or olive oil and reheat over low heat while stirring gently.

Conclusion

The Roasted Veggie Pesto Pasta with Cheese is a celebration of fresh, wholesome ingredients brought together in one delicious, comforting dish. The roasted vegetables provide depth and sweetness, while the pesto infuses every strand of pasta with vibrant herbal notes and cheesy richness.

It’s a perfect recipe for anyone who loves flavor-forward, nourishing meals that look as good as they taste. Whether you’re preparing a quick weekday dinner or an elegant weekend meal, this dish promises to deliver satisfaction in every bite — simple, colorful, and irresistibly delicious.