Pesto & Roasted Vegetable Pasta: A Hassle-Free Mid-Week Meal
Packed with vibrant roasted veggies—cauliflower, pumpkin, capsicum, and red onion—and tossed in a fresh spinach-basil pesto made with nutritional yeast and pine nuts, this Pesto & Roasted Vegetable Pasta is quick, nutritious, and bursting with flavour. Perfect for busy nights!
We’re sharing this recipe with a nod to our friends at Goodness.com.au — but we’ve added our own organic touch. And yes, you can find every ingredient you need right here at Farm Fresh Organics!
Ingredients (Serves 4–5)
Roasted Vegetables
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2 cups (250 g) cauliflower florets
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2 cups (290 g) cubed pumpkin
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2 cups (240 g) cubed red capsicum
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1 large red onion (approx. 200 g), quartered and chopped
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2 tbsp extra-virgin olive oil
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Pinch of sea salt
Pesto
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2 cups (60 g) fresh spinach
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1 cup (20 g) fresh basil leaves
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¼ cup (10 g) nutritional yeast flakes
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¼ cup (40 g) pine nuts
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2 cloves garlic
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⅓ cup (80 ml) extra-virgin olive oil
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2 tbsp (30 ml) lemon juice
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Pinch of sea salt
Pasta
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500 g penne (organic if you prefer)
Instructions
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Roast the veggies
Preheat oven to 200 °C (400 °F). On a baking tray, toss cauliflower, pumpkin, capsicum, and onion with oil and salt. Roast for 30–35 minutes, turning halfway, until tender. -
Blend the pesto
In a food processor, combine spinach, basil, nutritional yeast, pine nuts, garlic, olive oil, lemon juice, and a pinch of salt. Blend until smooth. -
Cook the pasta
Prepare pasta according to packet instructions. Drain and return to the pot. -
Combine and serve
Toss the roasted veggies and pesto through the pasta until everything is well coated. Serve warm and enjoy!
Why You’ll Love It
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Nutrient-rich & balanced: Packed with fibre from vegetables and wholesome pesto made lighter with nutritional yeast.
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Fast and flexible: Great for tossing in different seasonal veggies—swap pumpkin for sweet potato, or try zucchini instead of capsicum.
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Simple prep: Perfect for meal prep or mid-week dinners—roast, cook, blend, and dinner’s ready!
