Bright and flavorful roasted veggie mediterranean pasta with goat cheese is the perfect vegetarian meal! It’s packed with fresh veggies, tossed in a delicious cashew pesto sauce and perfect served warm or cold.
I’m not going to lie, I deeply procrastinated on writing this post, not because I wasn’t excited to talk about this pasta (trust me it’s gooooood) but because I came down with the MOST OUTRAGEOUS cold on the planet. It went from worse to can’t breathe kind of cold and lasted for a straight week.
I was pretty much glued to the couch this entire past weekend with my bestie Sarah. We had a FULL itinerary planned for our girl’s weekend, but pretty much weren’t able to do anything because I was almost dead.
Instead we abandoned all of our super cool plans, stayed in and watched Insecure, ordered sushi and Thai in two nights straight and baked cookies. Sarah even brought her Emergen-C packets to brunch on Saturday while I walked around smelling like Vick’s. Perfect weekend of doing absolutely nothing. And we loved it.
Before my sickness got crazy, we did get to check out Aire, the new ancient bath houses in Chicago! The eucalyptus steam room was INSANE and such a relaxing experience.
But we’re here to talk about this CRAZY GOOD MEDITERRANEAN PASTA with goat cheese, roasted veggies and a creamy cashew pesto. So let’s get to it.
See how to make the pasta here:
This pasta was my effort to please Tony’s pasta loving taste buds and still satisfy my craving for veggies.
And to be honest, I LOVE pesto and goat cheese so that got thrown into the mix too. I put it into a tupperware for Tony to find and guess what? A day later a few pieces of roasted zucchini and two curly pasta pieces remain. #TYPICAL
Honestly, if you love pasta, then you’re going to love this veggie packed meal. It’s incredibly flavorful, easy to make, easily gluten free and wonderful served either warm or cold.
Ways to enjoy this recipe:
- Meal prep it for lunch
- Take it to a party
- Make it for your pasta loving significant other (or yoself)
- Make it for a fancy dinner party and add grilled chicken or chickpeas
If you make this recipe be sure to tag #ambitiouskitchen on Instagram so I can see your creation! You can also leave a comment below and rate the recipe. Thank you for making AK recipes!
- Serves: 4
- Serving size: 1/4th of recipe
- Calories: 498
- Fat: 21.8g
- Saturated fat: 4.7g
- Carbohydrates: 65.4g
- Sugar: 11.4g
- Fiber: 7.8g
- Protein: 13.4g
- For the veggies:
- 1 baby eggplant, sliced and quartered
- 1 medium zucchini, sliced and quartered
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 red onion, cut into chunks
- Optional: 1 package grape tomatoes
- 2 tablespoons avocado oil or olive oil
- 1 teaspoon garlic powder
- Freshly ground salt and pepper
- For the cashew pesto:
- ¼ cup cashews OR 2 tablespoons cashew butter
- 1 cup basil leaves (from 1 oz package)
- 2 tablespoons avocado oil or olive oil
- ½ teaspoon salt
- 2-3 tablespoons warm water, to thin
- For the pasta:
- 2 ½ cups (8 oz) cellentani pasta (or pasta of choice -- can use whole wheat or gluten free)
- ½ cup goat cheese crumbles, divided
- Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper. Divide the veggies between two trays, then drizzle each with 1 tablespoon of oil and a sprinkle garlic powder and salt and pepper, to taste. Toss together to coat the veggies, then spread out evenly on each pan. Roast for 15 minutes, then stir the veggies and rotate the pans and bake for 15 minutes more until veggies are tender.
- While the veggies are roasting, you can make the pesto: add the following to the bowl of a food processor or high powered blender: cashews, basil avocado/olive oil, salt and water to thin. Process until thick, but smooth. Set aside.
- Next, cook the pasta according to the directions on the package until it’s al dente. Drain, then add back to the pot. Fold in the pesto, roasted veggies and half of the goat cheese. Divide into bowls or meal prep containers, garnish with remaining goat cheese and extra basil leaves, if desired. Serves 4.
Pin this recipe: