Creamy Pesto Pasta With Balsamic Roasted Veggies

creamy pesto pasta with balsamic roasted veggies multip img bdcfa

Creamy Pesto Pasta with Balsamic Roasted Veggies

I was planning to make my favorite carrot top pesto recipe tonight, so when I saw today is #worldpastaday, I thought it was the perfect time to try out the creamy pesto pasta idea from @sharansvegekitchen, subbing her sautéed garlic and vegan cream for the roasted garlic dip from @tofuttibrands that I used in my spaghetti squash post (I used green veggie pasta, so mine’s not nearly as pretty as hers!). While I was making the pesto, I realized my carrot top bunch was a little too small to give me any leftovers, so I decided to try adding some leftover roasted zucchini right to the pesto, inspired by @adventureexe. This was sooo good!

-2c pasta, cooked (I used @barillaus veggie pasta)
-1/4c pesto (recipe below)
-2tbsp @tofuttibrands roasted garlic dip (this is a cream cheese texture, so if your store doesn’t have this dip, you can sub their cream cheese!)
-1c mixed balsamic roasted veggies (recipe below)
-Salt, to taste
>>Heat pan to medium heat. Mix pesto and dip until well blended. Add in pasta and veggies and stir until heated through. Taste and adjust seasonings.
**Shortcut: If you don’t want to bother with roasting your veg, just sauté the veg first until tender, then after adding the pasta, add 1/2-1tbsp of balsamic to the pan and mix.

Balsamic Veggies:
>>Chop a mix of veggies to fill a baking sheet. Toss the veg with 1tbsp of olive oil, 2tbsp balsamic, and 1/2tsp each Italian seasoning, garlic powder, and onion powder. Roast at 400 for 20 minutes. Pick approximately one cup of mixed veggies to add to the pasta (I roasted a variety of veggies but only chose to use carrots, mushrooms, and cherry tomatoes for this pasta).

Carrot Top Pesto:
-A bunch of carrot tops, washed, hardy stems removed (Approx. 1c)
-1c roasted/sautéed zucchini
-1/4c walnuts
-2-3tbsp olive oil
-1tbsp nutritional yeast
-1 clove garlic
-Juice of half a lemon
-Salt, to taste
>>Pulse everything up in a food processor, taste, and adjust as needed.
*Note: My go-to recipe is this exact recipe with more carrot tops, no zucchini, so if you don’t have zucchini, you could also add more carrot tops, parsley, or basil.

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