Bright and flavorful roasted vegetable pasta with flavorful, homemade cashew pesto and creamy goat cheese. This easy roasted veggie pasta recipe is packed with fresh, colorful vegetables and perfect served warm or cold as a pasta salad. Options to grill the veggies and add your fav proteins!
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 15-20 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 as a meal and 6 as a side.
This is a great dish for leftovers or meal prepping. See the full post for ways to customize and to add your favorite proteins!
To store: store this roasted veggie mediterranean pasta in an airtight container in the refrigerator for up to 4-5 days. It's delicious eaten hot or cold, so feel free to dig in straight from the fridge or warm it up a bit in the microwave!