Done in under 30 minutes with just 15 minutes of active prepping & cooking this red pesto pasta is packed with veggies & flavor. Easy to make with homemade or store bought pesto - and with a great recipe for the homemade version included.
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I love pasta, and pesto, and the combination is just a match made in heaven. Whether you make this veggie loaded pasta or try my creamy pesto pasta, you can never go wrong with pasta pesto!
Why you will love this recipe
- It's quick - all done in 30 minutes
- It's hands off with just 15 minutes of active cooking (including prep!)
- It's easy - just chop & roast veggies, cook pasta, and mix it all together
- It's delicious with store bought pesto - and even better with homemade
- It's loaded with veggies which makes this pasta a slightly healthier choice
- A pop of freshness from fresh cherry tomatoes lightens the dish up
What you need to make it
Ingredient notes
- Pasta - I like fusilli because I like how the sauce clings to it, but you can use your favorite type of pasta
- Red pesto can be store bought or homemade - for homemade I love a red pesto with walnuts
- Pitted black olives - a cheap kind works great
- Olive oil can be swapped for another type of vegetable oil
How to make it
- Set the oven for 250 C/475 F and bring out a sheet pan. Pour in the olive oil.
- Add the chopped eggplant and zucchini and top with salt and pepper
- Mix everything well (I like to use my hands for this) and then spread the veggies out evenly
- Roast in the middle of the oven for 15 minutes, mixing once halfway. While the veggies are roasting, get your pasta started. And if you're making your own pesto - now's the perfect time!
- Cook the pasta in heavily salted water until it's "al dente" (usually about 1 minute less than what the package says) and then take the pasta off the heat and pour out most off the water. But make sure to keep at least â…” of a cup (1.5 dl) in the pot.
- Add in the pesto
- Mix well until creamy
- Add in the roasted veggies
- Add the cherry tomatoes
- Add the olives
- Mix well, and serve!
Tips & tricks
- Take it to the next level by using homemade pesto - it takes less than 10 minutes to make, so you have time while the veggies are roasting
- Don't skip the pasta cooking water! It's the secret to making this dish incredibly creamy.
- If you're making this for lunch boxes - cook the pasta 1 minute less and it will be perfect after heating up
- Store in the fridge in an airtight container for up to 5 days
- Freeze to keep it for longer - it will be good for at least a few months
Recipe FAQ
What is red pesto made of?
Red pesto can be made in slightly different ways but it usually has sun-dried tomatoes, parmesan cheese and some type of nut (commonly walnuts, cashews or pine nuts). In addition to this it often has basil, sometimes has garlic, and might have some red peppers - raw or roasted.
What's the difference between red and greeen pesto?
The main difference between red and green pesto is sun-dried tomatoes - red has them, green does not. Apart from that the ingredients are generally the same, with the same common variations.
More quick & easy pasta recipes
Love quick & easy pasta recipes, like this one? Then I think you will love these - you can make them all in under 20 minutes:
- Garlic Butter Pasta
- Créme Fraîche Carbonara with Bacon
- Salmon Créme Fraîche Pasta
- Buffalo Chicken Pasta
- Halloumi Pasta Primavera [Vegetarian]
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Recipe
Red Pesto Pasta with Roasted Veggies
Print RateServings: 4 people
Calories: 997kcal
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
Homemade Red Pesto (optional)
- 2 cups drained sun-dried tomatoes
- 2 tablespoon oil from sun-dried tomatoes
- â…” cups parmesan shredded
- 1 clove garlic, minced
- 1 cup walnuts
- 50 fresh basil leaves
Red Pesto Pasta with Roasted Veggies
- â…” lb dry pasta penne or fusilli
- â…” cup pasta cooking water
- 2 tablespoon olive oil
- 1 small eggplant chopped
- 1 small zucchini chopped
- ½ teaspoon fine table salt
- ½ teaspoon ground black pepper
- 1 cup red pesto
- 3 cups cherry tomatoes halved
- 2 cups pitted black olives
Instructions
Homemade Red Pesto (optional)
- Place all ingredients except oil from sun-dried tomatoes in a food processor, and mix well. Add the oil and mix again. Taste test, adjust seasoning if needed, and set aside for now.2 cups drained sun-dried tomatoes, â…” cups parmesan, 1 clove garlic, minced, 1 cup walnuts, 50 fresh basil leaves, 2 tablespoon oil from sun-dried tomatoes
Red Pesto Pasta with Roasted Veggies
- Set the oven for 475°F (250°C). Bring out a sheet pan and pour in the olive oil. Spread out the chopped eggplant and zucchini, season with salt and pepper and mix well. Roast in the middle of the oven for 15 minutes, mixing once halfway.2 tablespoon olive oil, 1 small eggplant, 1 small zucchini, ½ teaspoon fine table salt, ½ teaspoon ground black pepper
- Cook the pasta in heavily salted water until al dente. Drain but keep about 1.5 dl / â…” cups of pasta water in the pot.â…” lb dry pasta
- Add the pesto to the pasta and pasta water and mix well until creamy. Follow with the roasted zucchini and eggplant, cherry tomatoes and black olives. Mix well, taste test and adjust seasoning if needed, and serve.â…” cup pasta cooking water, 1 cup red pesto, 3 cups cherry tomatoes, 2 cups pitted black olives
Equipment (may contain affiliate links)
Video
Notes
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Ingredient notes
Â- Pasta - I like fusilli because I like how the sauce clings to it, but you can use your favorite type of pasta
- Red pesto can be store bought or homemade - for homemade I love a red pesto with walnuts
- Pitted black olives - a cheap kind works great
- Olive oil can be swapped for another type of vegetable oil
Tips & tricks
- Take it to the next level by using homemade pesto - it takes less than 10 minutes to make, so you have time while the veggies are roasting
- Don't skip the pasta cooking water! It's the secret to making this dish incredibly creamy.
- If you're making this for lunch boxes - cook the pasta 1 minute less and it will be perfect after heating up
- Store in the fridge in an airtight container for up to 5 days
- Freeze to keep it for longer - it will be good for at least a few months
Nutrition
Calories: 997kcal | Carbohydrates: 88g | Protein: 29g | Fat: 63g | Saturated Fat: 12g | Cholesterol: 21mg | Sodium: 2814mg | Potassium: 1478mg | Fiber: 15g | Sugar: 16g | Vitamin A: 2296IU | Vitamin C: 74mg | Calcium: 490mg | Iron: 5mg
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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Prerana
The pasta was amazing! I was wondering, could I roast the cherry tomatoes or would it ruin the taste?
Emmeline Kemperyd
Hi Prerana! Happy to hear you liked it! I think roast tomatoes would be awesome as well. I like the acidity the fresh tomatoes add - so I would maybe do half roasted and half fresh. But it should be delicious with all roasted as well!
Anjali
I love this twist on a traditional pesto!! The sundried tomatoes were absolutely perfect in this sauce!
Emmeline Kemperyd
Thank you, Anjali!
Lata Lala
Packed with veggies & flavor this red pesto pasta sure gonna please kids as well adults also.
Wanna grab it from the screen right now.
Mirlene
This is THE pasta I've got to make some time soon. I've been meaning to try a new recipe, just haven't been really inspired... until now!
Emmeline Kemperyd
Oh thank you Mirlene! Let me know how it turns out! 😀
Shashi
Wow - what a delicious plate of comfort - a dish that will be made and remade! That pasta cooking water is so underrated!
Emmeline Kemperyd
Thank you Shashi! Yes it really is! I'm so surprised how many people have never used it!
Alexandra
The homemade sundried tomato pesto is delicious, and works so well with the pasta and veggies. So tasty!
Emmeline Kemperyd
Thank you Alexandra!!
Dannii
This is my kind of pasta dish. Easy, and full of flavour!
Emmeline Kemperyd
Thank you Dannii!!