Pasta with Roasted Vegetables and White Bean Pesto

by on August 5, 2006
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I was out of town for a few days this week, visiting my family in steamy southeastern Louisiana, and when I got home, I had a bunch of vegetables I’d bought before I left that were in danger of going bad if not cooked quickly. (My husband, apparently, did not cook one vegetable while I was gone!) I decided that the fastest way to use them all would be to roast them together. I like roasted vegetables, and they’re usually a regular part of our diet, but we rarely have them in the summer, when I hate to turn on the oven unless I absolutely have to. I decided to make an exception for this produce emergency.

My standard roasting vegetables are eggplant, mushrooms, peppers, squash, and potatoes, but I left the potatoes out this time because I’d be serving it over pasta. Since I was adding fresh fennel, I didn’t use rosemary or any of the other herbs I’d normally include because I didn’t want too many competing flavors. The roasted vegetables themselves turned out to be very mildly flavored, the fennel mellowed to just a touch of anise-like flavor. The real punch in this dish comes from the pesto; be warned, if you use two cloves of garlic, you’ll be tasting garlic for a while afterward.

Thanks to a reader’s suggestion, I made this with Tinkyada Brown Rice Spirals, a whole-grain, gluten-free alternative to whole wheat pasta. It was terrific! My husband said that if he hadn’t seen the package, he wouldn’t have known that it wasn’t regular pasta. I heartily recommend it.

Pasta with Roasted Vegetables and White Bean Pesto

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{ 4 comments… read them below or add one }

1 Suzanne Freeman July 31, 2011 at 6:08 pm

Wonderful recipe– also works well if you choose to grill the vegetables rather than roast them. Either way, a winner.


2 Anne E. McGuigan August 5, 2014 at 4:15 am

Hi Susan,

I have two basil plants in my garden that need using. I will try this pesto over the oven baked potatoes I am planning to make for supper tonite. Many thanks.


3 Chery July 13, 2015 at 1:22 pm

The pasta and vegetables are delicious! So easy to make, too. I added a bunch of asparagus in the last 20mins. Yum. The pesto turned out to be a bit dry though. I ended up adding water (and soy sauce). And one can of white beans is apparently not enough for all that pasta. I’ll have to make some hummus to eat with the leftovers. 😀


4 taya December 19, 2016 at 3:28 pm

I just made this and its amazing! I didn’t use any oil so I first put the veggies in a pan with water until they were tender and then placed it in the oven. The pesto is awesome! So yummy. Thanks


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