• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Spices in My DNA

  • Home
  • About
  • Recipes
  • Cookbook
  • Sugar & Spice
  • Portfolio
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
You are here: Home / Main Course Recipes / Broccoli Pesto Pasta with Roasted Vegetables

Broccoli Pesto Pasta with Roasted Vegetables

January 8, 2020 By Spices in My DNA 11 Comments

  • Facebook
  • Twitter
  • Pinterest38186
Jump to Recipe Print Recipe

This Broccoli Pesto Pasta with Roasted Vegetables is the best weeknight pasta dish – it’s simple to make, ridiculously delicious, and it’s packed with veggies! The pesto itself has broccoli in it for an extra dose of nutrients + flavor, and the pasta is filled with roasted broccoli, cauliflower, bell pepper, butternut squash, shallots, and mushrooms!

Overhead shot of a bowl of veggie pesto pasta with a fork in the bowl

Because Healthyish January wouldn’t be complete without pasta, I’m sharing the BEST broccoli pesto pasta dish. I don’t think I could pack another veggie in here if I tried – in a good way! The pesto itself has actual broccoli in it AND the pasta has tons of sweet, caramelized, roasted veggies. It’s everything you want in a comforting weeknight pasta dish when you want something substantial but still good-for-you. I’ve got ya covered!

Shot of colorful chopped veggies

It all starts with a gigantic sheet tray of vegetables. You can use your favorites here. This particular blend happens to be mine! We’ve got a little bit of everything: broccoli, cauliflower, butternut squash, bell pepper, mushrooms, and shallots!

Some other good options would be carrots, red onion, or any heartier winter squash. You want to use heartier veggies instead of something like zucchini because it’ll get too mushy – and no one wants that!

What I love about this pasta is that the roasted veggies get SO sweet, and the whole flavor profile just works with the herb-filled, garlicky pesto.

For all of you meat-eaters out there wondering if this pasta will fill you up, don’t worry.

You can totally add more protein to this pasta if you want to! That being said, it’s so chock-full of vegetables and fiber, it’s completely filling and satisfying in every way without adding any extra protein. You could however, add some chicken sausage or shrimp if you’re feeling it!

Overhead shot of roasted veggies on a sheet pan

While the veggies are doing their thing in the oven, I like to make the broccoli pesto! If you’ve never had broccoli pesto, it’s exactly what it sounds like. Pesto with broccoli in it! I like to use raw broccoli, because if you cook it, the texture ends up being weird, and it ends up making the pesto, well, too broccoli-y. If that makes sense!

To make the pesto, we pulse our broccoli florets in the food processor first, and then we add all of our typical pesto ingredients!

This is what goes into the pesto:

  • raw broccoli florets
  • basil
  • flat-leaf parsley
  • garlic
  • toasted pine nuts
  • parmesan cheese
  • lemon juice
  • extra virgin olive oil
  • crushed red pepper flakes
  • salt and pepper

It’s the perfect all-purpose pesto, with a little veggie addition. It keeps really well in the fridge for about a week, so if you’re a pesto lover like me, I’d double it! The recipe as written makes just enough for the pasta with no leftovers, so if you like a super pesto-y pasta, I’d double it in that case too!

Shot of a food processor filled with broccoli pesto

It’s so vibrant and green and I just love it!

A few other ways I like to use the broccoli pesto:

  • stirred into scrambled eggs
  • mixed into mashed avocado on toast
  • as a dip for veggies
  • a spread on sandwiches
  • a topping on salads or bowls
  • spread on naan to make a lazy pesto pizza
  • swirled into homemade hummus

It’s super versatile, and it tastes amazing on/in just about anything you can dream up!

Overhead shot of a dutch oven filled with pasta, pesto, and veggies

How badly do you want to face-plant into that pot? There truly aren’t many things I love in this world more than a bowl of pasta. Especially when it’s cold out, and especially when it’s rigatoni. It’s always been my favorite pasta shape since I was a little girl – the texture is always so on-point. The most perfect al dente, always. However if you aren’t a rigatoni fan, any short-cut pasta is what you want to use here. Penne, cavatappi, or orecchiette would all be my top picks!

You want to use something short-cut and with ridges so all of that broccoli pesto goodness sticks to the pasta. Also! I used regular ol’ white pasta here, because nothing is better, let’s be real. But if you’re looking to increase the fiber/protein and make this even healthier, you can go for a whole wheat, chickpea, lentil, or brown rice pasta. Anything will work!

Overhead shot of a bowl of veggie pesto pasta

And if you need some more really incredible pasta dishes to get you through the winter, these are some more of my favorites!

    • Tagliatelle Carbonara with Crispy MushroomsĀ (This one is ridiculously comforting, special, seemingly fancy, yet EASY if you want to impress someone without a whole bunch of effort!)
    • Maple Roasted Butternut Squash Gnocchi with Vodka SauceĀ (Homemade gnocchi with roasted butternut squash inside the dough! Plus, the best, easiest vodka sauce in the whole world.)
    • Pumpkin Kale LasagnaĀ (This lasagna is a little bit of a labor of love, but one million percent worth it – so ridiculously cozy.)
    • Garlic Roasted Tomato Lentil Pasta with Arugula and Toasted Pine NutsĀ (Hello, easiest weeknight pasta. It’s super fresh from the arugula and there’s tons of garlic and olive oil in it. The best vessel for lots of grated parm!)

Very close up shot of a bowl of pesto pasta with veggies and a fork in the bowl

Don’t forget to share a photo on Instagram and tag me @spicesinmydna if you make this recipe! Nothing makes me happier than seeing what you create in the kitchen.Ā Be sure to hashtag #healthyishjanuary too so I can see all the Healthyish January recipes you make this month!
Overhead shot of a bowl of veggie pesto pasta with a fork in the bowl
5 from 2 votes
Print

Broccoli Pesto Pasta with Roasted Vegetables

This Broccoli Pesto Pasta with Roasted Vegetables is the best weeknight pasta dish - it's simple to make, ridiculously delicious, and it's packed with veggies! The pesto itself has broccoli in it for an extra dose of nutrients + flavor, and the pasta is filled with roasted broccoli, cauliflower, bell pepper, butternut squash, shallots, and mushrooms!

Course Dinner, Main, Main Course, Pasta, Side Dish
Cuisine American, Italian
Keyword broccoli pesto, broccoli pesto pasta, easy vegetarian pasta, healthy pasta recipe, healthy vegetable pasta recipe, healthy veggie pasta recipe, pesto pasta, roasted vegetable pasta, roasted veggie pasta, vegetarian pesto pasta
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4
Author Molly | Spices in My DNA

Ingredients

For the pasta

  • 1 pound rigatoni (or other short-cut pasta)
  • 3 cups cauliflower florets (cut into small florets)
  • 2 cups cubed butternut squash
  • 1 red bell pepper, cut into 1'' pieces
  • 1 small broccoli crown, cut into small florets
  • 8 ounces cremini mushrooms, quartered
  • 1 medium shallot, very thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4-1/3 cup reserved pasta water*
  • grated parmesan cheese, for serving
  • fresh basil leaves for serving, optional
  • crushed red pepper flakes for serving, optional

For the broccoli pesto

  • 1 cup broccoli florets
  • 1 cup packed basil leaves
  • 1/2 cup packed flat leaf parsley
  • 2 cloves garlic
  • 1/4 cup pine nuts, toasted*
  • 1/4 cup grated parmesan cheese
  • juice of 1/2 a lemon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • pinch of crushed red pepper flakes
  • 1/2 cup extra virgin olive oil

Instructions

  1. Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper. Add the cauliflower, butternut squash, red bell pepper, broccoli, mushrooms, and shallots. Drizzle with the olive oil and sprinkle with the salt and pepper. Toss to coat. Arrange vegetables in a single, even layer (you may need to do this with 2 baking sheets if yours isn't large enough). Bake for 25-30 minutes, tossing once, or until vegetables are tender, caramelized, and golden brown.

  2. While vegetables are roasting, make the pesto. Add broccoli florets to your food processor and pulse until very finely chopped. Add the basil, parsley, garlic, pine nuts, parmesan, lemon juice, salt, and pepper and pulse several more times. Add the olive oil and blend until smooth. Season to taste with additional salt and pepper if desired.

  3. Bring a pot of water to a boil for the pasta and salt the water. Once boiling, add your pasta and cook according to package directions, or until just al dente. Remember to reserve your pasta water (I just scoop a bunch out with a large mug or heat-safe glass measuring cup!) Drain pasta, and add back into the pot or a large mixing bowl. Add the pesto and a splash (start with 1/4 cup) of the pasta water and stir to coat the pasta. Add the roasted vegetables, several cranks of freshly cracked black pepper, and a couple pinches of salt and stir to combine. Add a couple handfuls of parmesan cheese and another splash of pasta water if it seems like it needs more moisture. Season to taste with additional salt and pepper if needed. Serve with extra parmesan, basil leaves, and crushed red pepper flakes if desired.

Recipe Notes

*If you like a lot of pesto on your pasta, I'd double the pesto recipe. It makes just enough for the pasta with no leftovers. Or, if you just want to have extra pesto in the fridge to use throughout the week in a variety of meals, I'd double it too!
*To toast your pine nuts, add them to a dry skillet over medium-low heat, and let them toast until they're fragrant and golden brown. Watch carefully though - they can burn in an instant!
*It's so easy to forget to scoop out your pasta water - to ensure you don't forget, keep a mug or heat-safe glass measuring cup right next to the pot to remind you!

Overhead close up shot of pesto pasta

Related Posts:

  • Crispy Orange Cauliflower with Coconut Rice
    Crispy Orange Cauliflower with Coconut Rice
  • Chicken Provencal Skillet
    Chicken Provencal Skillet
  • Fall Orzo Salad
    Fall Orzo Salad

Filed Under: Healthyish January, Main Course Recipes, Pasta, Sides Tagged With: broccoli pesto, healthy, healthyish, pasta, roasted veggies, vegetable, vegetarian, veggie pasta

Previous Post: « Greek Sheet Pan Chicken and Potatoes with Quick Tzatziki
Next Post: Thai Red Curry with Shrimp and Vegetables »

Reader Interactions

Comments

  1. Mary Hoffman

    March 14, 2020 at 7:05 pm

    5 stars
    This is one awesome dish!

    Reply
    • Spices in My DNA

      March 17, 2020 at 12:09 pm

      Thank you so much Mary!

      Reply
  2. Shy

    July 8, 2020 at 4:02 pm

    5 stars
    I tried it and it was so yummy.. I added a touch of cream just for fun. Thanks for the recipe

    Reply
    • Spices in My DNA

      July 13, 2020 at 3:39 pm

      I’m so happy to hear you enjoyed it!! I bet it was delish with the cream addition šŸ™‚ Thanks Shy!

      Reply
  3. Christine Hetherington

    August 24, 2020 at 6:57 am

    Looks wonderful. I may make this without pasta as I’m diabetic,( or just limit my serving size), but I wish I could save this to my Pinterest recipe box.
    Thank you for a great idea!

    Reply
    • Spices in My DNA

      August 29, 2020 at 8:53 am

      Thanks so much Christine! Let me know if you try it! You can pin any of the images on my site to Pinterest, just hover over them and a pin button will appear in the top left!

      Reply
  4. Cindy

    August 24, 2020 at 8:22 am

    Can you use frozen broccoli? Can you freeze the pesto?

    Reply
    • Spices in My DNA

      August 29, 2020 at 8:52 am

      Yes and yes! It will keep in the freezer for a few months at least! Let me know if you try it! šŸ™‚

      Reply
  5. Lorie

    September 14, 2020 at 8:03 am

    This looks delicious! I have a lot of pesto already made. How much would I add to this recipe? Thank you..

    Reply
    • Spices in My DNA

      September 19, 2020 at 4:36 pm

      Thanks Lorie! I’d start with about 1 cup of pesto, and go from there! Let me know how it goes šŸ™‚

      Reply

Trackbacks

  1. Crispy Orange Cauliflower with Coconut Rice - Spices in My DNA says:
    May 4, 2021 at 6:49 am

    […] with Toasted Lemon Breadcrumbs and Herbs Crispy Lentil Salad with Arugula and Garlic Yogurt Sauce Broccoli Pesto Pasta with Roasted Vegetables Vegan Creamy Mushroom Spaghetti Squash […]

    Reply

Leave a Reply Cancel reply

Primary Sidebar

Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

Order my cookbook!

Shot of eat more plants cookbook cover with colorful vegetable dishes

Amazon
Barnes & Noble
Indiebound
Books-a-Million
Book Depository

Subscribe to receive new posts by email!

Get the latest Spices in My DNA posts in your inbox!

Most Popular Recipes

Overhead shot of a bowl of curry on a turquoise plate
Overhead shot of a bowl with quinoa, chickpeas, roasted broccoli, sliced avocado, a lemon wedge, and tahini sauce with a black and silver fork next to the bowl
Forward facing shot of an iced latte with two other lattes behind it, all topped with bright pink rose petals and lavender sprigs, with more lavender and rosebuds scattered around
Quinoa Bowls with Sesame Tofu, Avocado, and Pistachios
Overhead shot of a pan of enchiladas topped with sliced avocado, cherry tomatoes, lime wedges, cilantro, and sour cream
Shot of a stack of 5 slices of chocolate chip banana bread

Categories

Recent Posts

  • Warm Artichoke Bruschetta
  • Favorite Kale Salad
  • Blueberry Buckle Coffee Cake
  • Burrata Toast with Caramelized Peaches
  • Lemon Artichoke Hummus

Footer

 

 

Spices in My DNA Ā© 2020 · Privacy Policy
 

Loading Comments...