Veggie Pasta Pesto
Ingredients
The vegetables
-
1
can (15.5-ounce)
chickpeas, drained and rinsed
-
2 ½
cups
chopped broccoli (1-inch pieces)
-
1
pint
cherry tomatoes, halved
-
1
medium
yellow squash, chopped into 1-inch pieces
-
2
tablespoons
grapeseed oil or cooking oil of choice
-
¼
teaspoon
salt or to taste
-
⅛
teaspoon
pepper or to taste
The pasta
-
½
pound (8 ounces)
dry pasta
-
¾
cup
pesto sauce (homemade or store-bought)
-
½
cup
plain full fat oat milk or plain milk of choice
-
to taste
basil leaves for garnish (optional)
Instructions
- Preheat the oven to 450°F and prepare a baking sheet.
- Spread chickpeas, broccoli, tomatoes, and yellow squash on the baking sheet, drizzle with oil, and sprinkle with salt and pepper. Toss to mix.
- Bake in the oven for about 30 minutes until the vegetables are tender and starting to brown.
- While the vegetables are baking, bring a large pot of water to a boil and cook the dry pasta until al dente, then drain.
- In the same pot, mix pesto and oat milk over medium heat until warmed through, then turn off the heat.
- Add the cooked pasta back to the pot and stir until evenly coated with the sauce.
- Transfer to a serving dish and top with the roasted vegetables and chickpeas, garnishing with basil if desired.
Nutrition Facts (estimated)
Servings
4
Calories
601
Total fat
29.6g
Total carbohydrates
68.5g
Total protein
16.9g
Sodium
775mg
Cholesterol
0mg
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