Garlic Roasted Vegetable Pesto Pasta

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 200 ° C

Step 2

Line 1 or 2 baking sheets with parchment paper and set aside

Step 3

In a large bowl toss the vegetables with the garlic infused coconut oil (or olive oil alternatively with the cloves of garlic added as well) and salt and pepper to taste

Step 4

Spread the veggies on on the baking sheet/s without overcrowding and bake for 20-30 minutes or until tender and with golden brown edges. I like to toss or shake the pan up half way through roasting

Step 5

While they are roasting make the pesto by adding everything except the oil and Parmesan cheese to a food processor. Pulse until everything is finely chopped, scraping down the side of of the bowl when needed. Drizzle in the oil while the processor is running and until the pesto is nice and smooth

Step 6

Transfer the pesto to a bowl, stir in the Parmesan cheese and season with salt and pepper if needed. Set aside

Step 7

Bring a large pot of salted water to boil and cook the pasta according to the box instructions, reserving a few tbsp of the cooking water. Drain and set aside

Step 8

In a large bowl add the cooked pasta, roasted vegetables, pesto and the reserved cooking liquid. Toss to coat and check for seasoning.

Step 9

Serve with some Parmesan cheese and some fresh herbs to garnish

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