Pasta with Roasted Fall Vegetables
Sundried tomato pesto made earlier in the week becomes a quick, flavorful sauce for pasta. For a fall twist we add seasonal vegetables that have been roasted at high heat to concentrate their flavor.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at mealplans.cooksmarts.com.
Cooking tools:
Ingredients
- 1/2 cup Cheese, parmesan, grated
- ~1/2 cup Leftover sundried tomato pesto (from Mon)
- 8 oz Pasta, any shape
- 1 head Cauliflower, chopped
- 8 oz Carrots, cubed
- 1/2 Onions, red, diced
- 1 large Eggplants, cubed
- 1 Tbsp Oil, olive
- 1 tsp Vinegar, red or white wine
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Sun-Dried Tomato Pesto Pasta with Roasted Vegetables
chefwiz.com
Pasta pesto with roasted vegetables
renewmyday.com
Pasta with Roasted Vegetables
sharedappetite.com
Summer Roasted Vegetable Pasta
deliciouslyella.com
Roasted Tomato Pasta Sauce
oddbox.co.uk
Roasted Vegetable Pesto Pasta Recipe
studenteats.co.uk
Simple Roasted Fall-ish Pasta Salad
saratogaoliveoil.com
Roasted Vegetables Pasta with Pesto Pasta Recipe | Samsung Food App
app.samsungfood.com