Pasta with Roasted Vegetables and Creamy Pesto Sauce

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1 large red onion, cut into chunks
4-5 cloves of fresh garlic, crushed (according to personal taste)
2 tablespoons of extra virgin olive oil
1 large red pepper, de-seeded and cut into large chunks
1 large yellow pepper, deseeded, and cut into large chunks
1 cup button mushrooms, washed and halved
1 small zucchini, sliced and halved
1/2 a small eggplant, cut into bite-sized chunks, salted, and rinsed
small handful of pine nuts
salt and freshly ground black pepper to taste
4 - 5 tablespoons basil pesto
1 cup fresh cream
1 pound dried fusilli pasta
grated parmesan cheese (for garnishing)

Place the roughly chopped vegetables in a roasting tray, sprinkle over the garlic and pine nuts, and season well with salt and freshly ground black pepper. Pour the olive oil over the vegetables and toss together in the roasting tray to ensure all the vegetables are thinly coated in the oil and seasoning. Place in a preheated oven 350º for 20 - 30 minutes until the vegetables are roasted and tender.

Meanwhile, cook the pasta in boiling water, according to the instructions on the packet, until the pasta is al dente. In a separate pan, pour in the cream and heat gently. Add the pesto to the cream while heating, stirring all the time, until the pesto has thoroughly blended with the cream, tasting to adjust seasoning and desired amount of pesto. Add the roasted vegetables to the pesto-cream mixture and heat gently for two to three minutes until the mixture is heated through. Pour the sauce over the cooked pasta and mix to combine. Serve the pasta on pre-heated plates with plenty of grated parmesan cheese.

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