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Pesto Veggie Sheet-Pan Pasta

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An easy, one-pan pasta dinner that tosses chickpea rotini with caramelised sheet-pan vegetables and a generous coat of basil pesto for a vibrant, veggie-packed meal.

Ingredients

Scale
  • 3 cups chickpea rotini (dry)
  • 3 cups cherry tomatoes
  • 3 cups mushrooms, quartered
  • 1 zucchini, diced
  • 1 eggplant, diced
  • 1 orange bell pepper, diced
  • 1/2 yellow onion, diced
  • 1 cup basil pesto
  • 1/4 cup olive oil
  • 1 cup grated Parmesan cheese, divided
  • 1/2 tsp red-pepper flakes

Instructions

  1. Bring a large pot of salted water to a boil. Cook the chickpea rotini according to package directions until al dente; drain and set aside.
  2. Pre-heat the oven to 400 °F (200 °C). Line a rimmed sheet pan with parchment.
  3. Spread the cherry tomatoes, mushrooms, zucchini, eggplant, bell pepper and onion in an even layer on the pan.
  4. Season the vegetables with salt, pepper and red-pepper flakes, then drizzle with olive oil. Toss to coat and roast for 30–40 minutes, stirring halfway, until browned and caramelised.
  5. In a large bowl, combine the cooked pasta, roasted vegetables, basil pesto and half of the Parmesan. Toss until everything is evenly coated.
  6. Serve warm, topping each portion with the remaining Parmesan.

Notes

  • If you can’t find chickpea rotini, any short pasta such as regular rotini or penne will work.
  • Swap in seasonal veggies you have on hand—broccoli florets, asparagus or cherry peppers are great.
  • Leftovers keep well refrigerated for up to 4 days and make a tasty cold pasta salad.

Nutrition

Keywords: sheet-pan pasta, pesto, roasted vegetables, vegetarian dinner, easy weeknight meal

Find it online: https://yumrecipesnow.com/pesto-veggie-sheet-pan-pasta/