Pesto Primavera Pasta with Roasted Veggies (gluten free, vegan)
Pesto Primavera Pasta with Roasted Veggies is a vibrant dish full of colorful veggies and gluten free pasta coated in a creamy vegan pesto sauce.
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Cooking tools:
- Food processor
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Skillet
- Saucepan
- Pot
- Colander
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Kitchen timer
Ingredients
- 1 onion, diced
- 1 orange pepper, diced
- 1 bunch asparagus cut into ½ inch sections
- 1 small eggplant, diced
- 3 portabella mushrooms, diced
- 1 1/2 cups cherry tomatoes, cut in half
- 4 Tbsp Grapeseed oil
- Salt
- pepper
- 3 cups dried pasta of your choice
- *optional 2 chicken organic breasts, diced the same size as the veggies
- 6 Tbsp pine nuts
- 4 garlic clove
- 4 cups basil, packed
- 4 Tbsp olive oil
- 4 Tbsp water
- 2 Tbsp lemon juice
- 2 Tbsp nutritional yeast
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