Happy New Years! This pesto is great in a dip, over steamed veggies or this baked pasta dish. It’s easy to pull together even if you stayed up late last night.
On Sunday I cut up a small acorn squash, about a pound of green beans a a few cups of sliced okra. I put each on its own baking sheet so each one could be pulled out at soon as it was ready.
I’ve made the mistake in the past of throwing caution to the wind by mixing in different veggies on one baking sheet and ended up with a few pieces of over-roasted veggies. I’d recommend trying this with all the root veggies that are in your future. You can toss them in pastas, on pizzas even in soups or stews.
I’m a fan of this dish because it only dirties up one pot and a casserole dish. Plus, if you make the pesto and roasted veggies ahead of time it’s a snap to throw together on a weeknight!
Baked Kale Rosemary Pistachio Oil Pesto Pasta with Roasted Veggies
soy-free, gluten-free option
- 1/2 pound dry pasta
- 3 cups assorted roasted veggies
- entire recipe of Kale Rosemary Pistachio Oil Pesto (recipe above) – note you can use less if you want a milder flavor
- 1 (14.5 ounce can) crushed tomatoes (fire roasted or regular)
- 1 tablespoon agave
- salt and pepper, to taste
- 1/4 to 1/2 cup Daiya vegan cheese, optional
Preheat oven to 350 and oil a small casserole dish. Cook pasta in boiling water according to package directions and drain. Add the rest of the ingredients except for the optional Daiya to the warm pot that you used to cook the pasta. Dump in pasta and mix well.
Spread mixture into casserole dish and sprinkle Daiya on top, if using. Cook for 20 to 30 minutes, until everything is piping hot and the Daiya has melted.