This green pesto pasta with caramelized roasted veggies on top is everything you need! When in cold or warm weather you will always crave for this amazing dish. This is rich in good fats and antioxidants. It takes a few minutes to make the pesto meanwhile the pasta is cooking and the veggies are baking.
I had so much greens in my fridge this week so I decided to use some of them to make this green flavorful pesto. I usually save some in the fridge when I am making pasta for two, so I can use it as a spread on my sandwich or to garnish roasted veggies during the week but since my mother and my father were visiting I use the whole batch to make pasta for 4.
I love the taste of baked eggplants and sweet bell peppers when they are roasted. So I thought why not combining the veggies with healthy green pesto to make some delicious pesto pasta?
Why you have to make this pesto?
This pesto is made with fresh mint, fresh parsley, arugula (rocket) , roasted cashews, lemon juice, olive oil, salt and pepper. We have a small garden in our home and lucky for us the mint is always growing even now that is cold. So usually my recipes are rich in mint because it is not only tasty but also healthy to add on dishes.
This green pesto is:
- Rich in healthy greens
- Rich in healthy fats
- Perfect for meal prep
- Easy and quick to make
How to make the best green pesto pasta with roasted veggies?
You only have to put all the ingredients of the pesto in a blender and blend them until a creamy consistency is formed. Pour the green pesto on top of the cooked pasta. Than add the roasted veggies and garnish with roasted cashews and arugula. This is the healthiest and easiest pasta of all!
Traditionally pesto is made of fresh basil leaves, garlic, pine nuts, pine nuts,salt, pepper and cheese. I used cashew nuts to substitute that tartness of the cheese and to substitute the pine nuts. Everything else is similar to the traditional way of making pesto. You can adjust the recipe however you like. You can use the leafy greens you have on hands or other nuts instead of cashews. I would recommend sunflower seeds or hemp seeds. Traditionally pesto is made with mortar and pestle and some say that it makes a big difference when you are making it with mortar and pestle but since I usually don’t have time, blender is my best friend!
Before cooking the pasta chop the eggplants and yellow bell peppers into bite size chunks. Transfer them in a baking tray. Season them with oil,thyme, salt, and pepper. Then put the tray in the oven for about 30-40 minutes in 180 degrees Celsius until the veggies are roasted, giving it a stir once in a while. Then add the roasted veggies to the cooked pasta and enjoy!
This green pesto pasta with roasted veggies is healthy, delicious and so easy to make! It is made with 3 types of greens and the healthy fats I used were cashews and olive oil, but this pesto versatile so you can use whatever nut you like. To top the pasta I roasted some eggplants and yellow bell peppers because they are the best when roasted, and added some arugula and cashews when served. What about you? Have you tried this recipe? Please let us know on our social media. We love to hear from you.
For the green pesto
- 1/2 cup fresh mint
- 1/2 cup fresh parsley
- 1 cup arugula (or rocket)
- 1/2 cup cashew nuts (raw)
- Juice of half of a lemon
- 3 cloves of garlic
- 1/3 cup olive oil
- 1/3 cup water
- Salt and Pepper
For the roasted veggies
- 2 medium eggplants, chopped
- 2 medium yellow bell pepper, chopped
- 1 tbsp olive oil
- 1 tsp dried thyme
- Salt and Pepper
- Preheat oven to 180 degrees C.
- In a baking tray add all the ingredients for the roasted veggies. Toss them so they are evenly combined with the seasoning and put the tray in the oven for 30-40 minutes until the veggies are tender and roasted. Give them a stir once in a while.
- When the veggies are baking, take another baking tray and put the cashew nuts and let them bake in the oven for 8-10 minutes.
- When the cashews are roasted add all the ingredients of the green pesto in a blender including the roasted cashews and blend until creamy.
- Cook the pasta according to the package instructions.
- When the pasta is cooked, add the roasted veggies and pesto to the cooked pasta and give everything a stir.
- I added some extra cashew nuts and some fresh arugula to garnish my pasta.
- You can use any nuts you like or have at hand in place of cashews. They will add slightly different flavors to the pesto but it comes out delicious every time. I am also a big fan of sunflower seeds or hemp seeds.
- You can use any leafy green instead of mint, parsley and arugula.. You can add basil, kale, spinach, parsley or cilantro.
- You can use any any veggie to roast and top the pasta.