Pesto Pasta With Roasted Vegetables solves the “what’s for dinner” question with bold flavor, minimal fuss, and easy cleanup. I throw everything on a sheet pan, boil pasta, and blitz pesto while the veggies roast. The house smells like a little trattoria, which makes me feel smug in the best way. You’ll taste basil, garlicky goodness, and sweet caramelized veggies in every bite.
Homemade Pesto Pasta With Roasted Vegetables
I pack this pesto pasta with color, texture, and a punchy sauce, so every forkful tastes interesting. The roasted vegetables bring sweetness and char that make jarred sauces feel flat by comparison. I make this on busy weeknights, and I still serve it to guests without stress.
You can swap veggies based on the season and use any short pasta you have. I keep it vegetarian most nights, but I fold in chicken sausage or shrimp when I want extra protein. Leftovers hold up for lunch, which always feels like winning.
Ingredients You’ll Need
Pasta
- 12 ounces short pasta (rigatoni, orecchiette, penne, or fusilli)
- Kosher salt for the pasta water
Vegetables
- 1 small red onion, cut into wedges
- 1 red bell pepper, sliced
- 1 zucchini, half-moons
- 1 yellow squash, half-moons
- 1 cup cherry tomatoes
- 2 cups broccoli florets
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning or dried oregano
- Pinch of red pepper flakes (optional)
Basil pesto (homemade or store-bought)
- 2 cups packed fresh basil leaves
- 1/3 cup toasted pine nuts or walnuts
- 2 cloves garlic
- 1/2 cup freshly grated Parmesan, plus more for serving
- 2–3 tablespoons fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt, plus more to taste
Finishes
- 1/4 cup pasta cooking water, more as needed
- Extra Parmesan
- Fresh basil or parsley for garnish
- Lemon zest (optional)
How to Make Pesto Pasta With Roasted Vegetables
- Heat the oven to 425°F and line a large sheet pan with parchment for easy cleanup. Pile the onion, peppers, zucchini, squash, broccoli, and tomatoes on the pan. Drizzle the oil, then add salt, pepper, Italian seasoning, and red pepper flakes. Toss well and spread the vegetables in a single layer.
- Roast for 15 minutes, then stir and spread again. Keep the tomatoes near the center if they run hot on your oven edges. Roast for 8–12 more minutes until the veggies look browned at the edges and tender.
- Boil a large pot of salted water while the veggies roast. Cook the pasta until al dente. Ladle out at least 1 cup of the pasta water, then drain the pasta.
- Make the pesto in a food processor. Pulse basil, toasted nuts, garlic, Parmesan, lemon juice, and salt. Stream in the olive oil while you run the processor until the pesto looks thick and glossy. Taste and tweak with more salt or lemon if you want more pop.
- Toss the hot pasta in a big bowl with half the pesto and a splash of pasta water. Add the roasted vegetables and the rest of the pesto. Toss again and add more pasta water as needed to loosen the sauce and help it cling.
- Shower the bowl with more Parmesan. Add fresh basil or parsley and a whisper of lemon zest if you like. Taste and adjust salt and pepper.
- Serve warm and enjoy the pesto pasta with roasted vegetables while the edges still feel a little crisp. I keep the extra pasta water nearby for last-second loosening at the table.
Variations I’ve Tried
- Swap the basil: Use arugula or baby spinach for a peppery or mild twist. Add half basil and half parsley when basil runs low.
- Change the nuts: Use almonds, pistachios, or pecans. Sunflower seeds work for nut-free pesto.
- Add protein: Fold in grilled chicken, shrimp, or chickpeas. I also toss in crisp pancetta for a salty bite.
- Go dairy-free: Use nutritional yeast instead of Parmesan. Thin the pesto with a splash more oil or pasta water.
- Try different pasta: Use whole wheat or gluten-free pasta. Short shapes cling to the chunky vegetables best.
- Roast different veggies: Use asparagus, cauliflower, mushrooms, or butternut squash. I add mushrooms earlier, and I add asparagus later.
Helpful Recipe Tips
I roast hotter than you might expect because high heat brings caramelization fast. I spread the vegetables in a single layer and avoid crowding, so they brown instead of steam. I shuffle the pan halfway through to keep edges from burning while centers soften.
Save a cup of the starchy pasta water before you drain the pot. I use it to thin the pesto and make a silky, clingy sauce. I pulse the pesto thicker than a smoothie, so the sauce grips the pasta and vegetables.
Pesto notes
I toast the nuts for extra depth in two minutes on a dry skillet. I add lemon juice for brightness and to keep the basil green. I drizzle the oil slowly while the processor runs, which gives me a plush sauce.
Roasting notes
Cut the vegetables to similar sizes, so they cook at the same pace. I start dense veggies like carrots on the pan a few minutes early. I add tender veggies like tomatoes near the end, so they pop but don’t collapse.
What to Serve with it
- Simple green salad with lemon vinaigrette for freshness
- Garlic bread or warm focaccia for crunch and dipping
- Burrata or fresh mozzarella on the side for extra creaminess
- Grilled shrimp skewers for a quick protein boost
- A crisp white wine or sparkling water with lemon for balance
Mistakes to Avoid
- Overcrowding the pan: Spread the vegetables so they brown instead of steam. Use two pans if needed.
- Skipping the pasta water: Keep that starchy gold, because it turns the pesto into a silky sauce.
- Overcooking the pasta: Pull it at al dente, since it softens a touch when you toss it with hot sauce and veggies.
- Bland pesto: Taste it. Add salt, lemon, or a touch more Parmesan until it sings.
- Drowning the pasta: Add pesto in stages and loosen with water. You want glossy, not gloopy.
Make-Ahead and Storage
This pesto pasta with roasted vegetables packs great for lunch and tastes even better after the flavors mingle a bit.
Make-Ahead: Roast the vegetables and cook the pasta up to 3 days in advance. Store them separately, and stir together with fresh or prepped pesto when you reheat. You can also prep the pesto up to 4 days ahead or freeze it in ice cube trays for quick portions.
To Refrigerate: Store cooled pasta in an airtight container for up to 4 days. Keep a small jar of extra pesto and a little reserved pasta water or broth nearby for easy loosening.
Freezing: Freeze pesto in small containers for up to 3 months. Freeze the roasted vegetables for up to 2 months. I don’t freeze the assembled pasta, since the texture turns soft.
To Reheat: Warm the pasta and vegetables in a skillet over medium heat with a splash of water or broth, then stir in pesto off the heat. You can microwave in 30-second bursts and stir between rounds. Add a squeeze of lemon and fresh Parmesan to perk up the flavors.
Pesto Pasta With Roasted Vegetables
Ingredients
Instructions
- Preheat your oven to 425°F (220°C).
- Place zucchini, red bell pepper, cherry tomatoes, and red onion on a baking sheet.
- Drizzle vegetables with olive oil and season with salt and pepper. Toss to coat evenly.
- Roast in the preheated oven for 20-25 minutes, stirring once, until vegetables are tender and slightly caramelized.
- While the vegetables are roasting, cook the pasta according to package instructions until al dente. Drain and reserve about 1/4 cup of the pasta cooking water.
- In a large bowl, toss the hot pasta with the roasted vegetables and prepared pesto. Add reserved pasta water as needed to loosen the sauce.
- Taste and adjust seasoning. Sprinkle with grated Parmesan cheese if desired.
- Garnish with fresh basil before serving. Enjoy warm or at room temperature.