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Fusilli with roasted vegetables and basil pesto
Fusilli with roasted vegetables and basil pesto
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Elevate Meatless Monday with this flavorful vegetarian pasta dish.
Ingredients:
  • 350g jap pumpkin, peeled
  • 1 small sweet potato, peeled
  • 2 carrots, peeled
  • 2 zucchini, trimmed
  • 4 yellow squash, trimmed
  • 36.40 gm olive oil
  • 500g dried fusilli pasta
  • 375.00 ml (firmly packed) fresh basil leaves
  • 125.00 ml pine nuts
  • 2 garlic cloves, roughly chopped
  • 113.75 gm extra virgin olive oil
  • 60g parmesan cheese (or vegetarian hard cheese), finely grated
Instructions:
  • 1. Preheat the oven to 200°C and line 2 baking trays with parchment paper. 2. Cut pumpkin, sweet potato, carrots, zucchini, and squash into 2cm cubes and place in a large bowl. 3. Drizzle with oil, season with salt and pepper, and toss to coat evenly. 4. Spread the vegetables on the prepared baking trays. 5. Roast for 40 minutes, rotating the trays in the oven halfway through, until the vegetables are golden and tender.
  • Boil pasta in a large saucepan of salted water according to package instructions until al dente. Drain cooked pasta.
  • Prepare the pesto: Combine basil, pine nuts, and garlic in a food processor. Blend until almost smooth, scraping down the sides as needed. While the processor is running, slowly pour in the oil until fully combined. Transfer the pesto to a bowl, then mix in the parmesan. Season with salt and pepper, stirring until thoroughly combined.
  • Warm up the pasta in the saucepan over gentle heat. Mix in the roasted vegetables until fully incorporated. Season with salt and pepper. Divide into bowls. Drizzle each serving with 1/3 cup of pesto (store the rest for later) and enjoy.

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