Roasted Veggie Pesto Pasta

This spring pasta is to die for! Super fresh flavours, and full of veggies, it’s easy to make for a quick and super tasty weeknight dinner.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Ashley


  • 1 box organic chickpea penne pasta
  • 2/3 cup pesto**
  • 2 cups small broccoli florets
  • 1 red bell pepper sliced
  • 1 small bunch asparagus ends trimmed
  • 1 cup cherry tomatoes
  • 2 tbsp olive oil
  • salt and pepper


  1. Preheat oven to 400 degrees.

  2. Cook pasta according to the directions on the package.

  3. Arrange all of the vegetables on a large baking sheet, and toss in the olive oil, salt and pepper. Bake for 15-16 minutes, turning them after 10 minutes. Remove from the oven and set aside. Once the asparagus has cooled slightly, cut the stalks into bite-sized pieces.

  4. Heat a skillet on the stove on medium heat. Add the pesto and cook for 1 minute. Add in the noodles and roasted vegetables, and toss. Cook for 2-3 minutes until everything is heated up. 

  5. Serve with fresh basil and parmesan cheese!

Recipe Notes

You can either use store-bought pesto, or homemade. I have a great homemade vegan pesto that would be perfect in this dish, and it’s very easy to make!