Roasted Vegetable and Cream Pesto Pasta
The Packer household officially has a new favorite pasta dish! I had fooled my brain into believing that this was a healthy dish because it is loaded with vegetables, but as I was typing all of the ingredients out, I realized that it really isn’t healthy at all, but it IS delicious.
Last month I took my oldest to Disneyland as part of his senior gift. While we were there, we dined at The Blue Bayou, which is the restaurant inside the Pirates of the Caribbean ride. I had their vegetable pasta, which was delicious. When I got home, I decided to recreate it.
This pasta has plenty of vegetables in it, but it is also loaded with cheese and best creamy pesto sauce you will ever taste. It will take a little bit of extra time to chop all of the vegetables and it does dirty several pans, but I promise you the end result will be worth a little bit of extra time in the kitchen.
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
people
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- 1 small zucchini chopped
- 1 small eggplant chopped
- 8 oz baby bella mushrooms sliced
- 1/2 lb. asparagus cut into 2" pieces
- 1 medium red bell pepper chopped
- 2 cloves garlic minced or pressed
- 1/3 C. olive oil
- 1 tsp. Kosher salt
- 1/2 tsp. pepper
- 2 9 oz packages fresh or refrigerated Fettuccine ( such as Bertolli or Rana brand )
- 1 C. heavy cream
- 1/3 C. Chicken broth
- 3 Tbsp. unsalted butter
- 3/4 C. prepared pesto (I prefer the Members Mark brand from Sam's Club)
- 1 clove garlic minced or pressed
- 1 C. shredded parmesan cheese (NOT the powdered parmesan)
- 1/2 C. Pine Nuts
Ingredients
Roasted vegetables
Pasta
Creamy Pesto Sauce
Toasted Pine Nuts
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- Preheat oven to 425 degrees.
- In a gallon zip lock bag, combine the chopped zucchini, chopped eggplant, sliced mushrooms, chopped asparagus, chopped red bell pepper, minced garlic, 1/3 C. olive oil, kosher salt and pepper.
- Seal the zip lock bag and shake, to evenly coat all of the vegetables.
- placing the veggies in an even layer on a large baking sheet, bake for approximately 20-25 minutes.
- Veggies are done when they are tender, but not overcooked.
- While the veggies are baking, combine 1 C. Heavy cream, 1/3 C. chicken broth, 3 Tbsp butter, 3/4 prepared pesto and 1 clove minced garlic in a sauce pan. Stir constantly until it comes to a simmer. Remove from heat and add 1 C. shredded parmesan cheese. Stir to combine and set aside.
- refrigerated fettuccini cooks very quickly. Bring water to a boil and follow the package instructions, being careful not to overcook the pasta.
- Place 1/2 C. pine nuts in a small skillet over medium heat. Stir frequently until the nuts turn golden brown and look slightly glossy, about 5-7 minutes.
- Now that the veggies are roasted, the pasta is cooked al dente, the sauce is simmered and the pine nuts are toasted... it is time to toss everything together to create this amazing italian meal.
- In a large bowl, add the cooked fettuccini, the roasted vegetables and the creamy pesto sauce. toss to combine. Top with an additional 2/3 C. shredded parmesan and the toasted pine nuts. Serve immediately.
