Go Back
Print

Roasted Fall Veggie Pesto Pasta with Balsamic Glaze

Simple weeknight dinner of roasted fall veggies with sprouted wheat noodles and veggie loaded pesto sauce

Course Dinner
Cuisine American, Farm to Table, Italian
Keyword easy, Healthy Recipes, noodle bowl, pasta, Plant Based Recipes, Vegan
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Calories 468 kcal
Author melanie

Ingredients

  • 1 lb whole wheat or sprouted wheat noodles
  • 1.5 cups pesto sauce
  • 1 cup butternut squash cubed
  • 8-10 spears asparagus chopped
  • 2/3 cup cherry tomatoes halved
  • 1/2 cup corn kernels
  • 1/2 cup cremini or button mushrooms sliced
  • 1/4 cup white onion sliced
  • 2 cups leafy greens
  • 1 tbsp olive oil
  • 2 tsp garlic powder
  • pince salt and pepper

Instructions

  1. Prepare the roasted veggies: preheat your oven to 400 degrees and line two pans with aluminum foil. Chop butternut squash into one-inch cubes, asparagus and onion into two-inch long pieces, mushrooms into 1/4 inch thick slices and grape tomatoes in half.

  2. On your first pan, add butternut squash and asparagus. Drizzle with 1 tbsp olive oil, 1 tsp garlic powder, salt and pepper and place in oven for 20-25 minutes or until crispy and fully cooked, tossing halfway through.

  3. On your second pan, add tomatoes, corn and onion. Drizzle with 1 tbsp olive oil, remaining 1 tsp garlic powder, salt and pepper and place in oven for 10-15 minutes or until corn and tomatoes are charred, tossing halfway through.

  4. Boil your pasta according to package instructions (or make your own). Toss with 1 tsp of olive oil when done.

  5. Add roasted veggies to a pot or bowl when done roasted and toss in 2 cups of leafy greens (I used baby kale).

  6. Top pesto pasta with roasted veggie blend, drizzle with balsamic glaze and enjoy!