Vegan Pesto Pasta with Roasted Vegetables

Ingredients

• 1 pound Pasta
• 2 medium Bell Peppers
• 2 medium Zucchini
• 1 pint Cherry Tomatoes
• 3 tablespoons Olive Oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 0.75 cup Vegan Pesto

Instructions

1. 1Preheat your oven to 400°F (200°C). While the oven preheats, cut the 2 medium bell peppers and 2 medium zucchini into 1-inch bite-sized pieces. Cut the 1 pint of cherry tomatoes in half.
2. 2On a large baking sheet, combine the cut bell peppers, zucchini, and cherry tomatoes. Drizzle with the 3 tablespoons of olive oil, then sprinkle with the 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Toss everything until the vegetables are evenly coated. Place the baking sheet in the preheated 400°F (200°C) oven and roast for 25-30 minutes, or until the vegetables are tender and their edges are slightly caramelized.
3. 3While the vegetables roast, bring a large pot of water to a rolling boil over high heat. Add the 1 pound of pasta and cook for 8-12 minutes, or until it is al dente (tender but still firm to the bite). Before draining, carefully scoop out and reserve about 0.5 cup of the starchy pasta water, then drain the pasta completely.
4. 4Transfer the drained pasta to a large mixing bowl. Add the roasted bell peppers, zucchini, and cherry tomatoes to the bowl with the pasta.
5. 5Pour the 0.75 cup of vegan pesto over the pasta and vegetables. Stir everything together thoroughly until the pasta and vegetables are well coated with the pesto.
6. 6If the pesto sauce appears too thick, add the reserved pasta water, 1 tablespoon at a time, stirring well after each addition, until the sauce reaches your desired consistency.
7. 7Serve the vegan pesto pasta with roasted vegetables immediately.

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