Creamy Pesto Penne with Roasted Vegetables

Origin:

This vibrant and creamy pesto pasta combines roasted seasonal vegetables with the fresh, herby flavors of Sauce Pantry's Pesto Sauce. It's a perfect vegetarian meal that brings out the sweetness of the roasted vegetables while keeping the dish light and refreshing.

Pro Tips:

• Vegetable Variety: Feel free to swap out or add any vegetables you prefer, such as mushrooms, asparagus, or spinach.
• Roasting Time: Keep an eye on the vegetables to ensure they don’t burn, but let them get a nice golden color for added flavor.

Things to Watch Out For:

• Pasta Cooking: Ensure the pasta is cooked al dente to maintain its texture when mixed with the pesto and vegetables.
• Sauce Consistency: Use the pasta water sparingly to avoid making the sauce too thin.

Process:

1. Roast the Vegetables:

   • Preheat the oven to 400°F (200°C). On a baking sheet, toss the zucchini, bell peppers, and cherry tomatoes with olive oil, salt, and pepper. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized.

2. Cook the Pasta:

   • While the vegetables roast, bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.

3. Toss Pasta with Pesto:

   • In a large mixing bowl, toss the cooked penne with Sauce Pantry Pesto Sauce. Add the roasted vegetables and toss everything together. If the pesto sauce is too thick, use the reserved pasta water to thin it to your desired consistency.

4. Finish and Serve:

   • Sprinkle with freshly grated Parmesan cheese, if desired, and garnish with fresh basil. Add salt and pepper to taste.