This vegetarian pesto pasta with roasted vegetables is ready in a bit more than half an hour. With a hint of lemon.
The main thing:
Other stuff:
Made by Véronique
Published at 2017-10-10, this recipe is for 4 people and takes 35 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 16-02-2021
View the original recipe via:
https://ohmydish.com/recipe/pesto-pasta-with-roasted-vegetables
Fill a large pan with water and salt and bring to a boil. As soon as the water starts to boil, you can cook the pasta until it's al dente. Divide the eggplant into thin slices and heat a grill pan on high heat.
Drizzle the slices with olive oil and grill them on both sides until the grilling pattern appears. Repeat until all the slices are grilled and season them with pepper and salt.
Optionally you can chop them into smaller pieces. Remove the seeds of the chili pepper and chop into thin slices. Chop the roasted peppers into slices, the cherry tomatoes into halves and finely chop the parsley.
Heat a bit of olive oil in a large skillet and sauté the chili pepper shortly. Add the grilled eggplant and roasted peppers. Drain the spaghetti and stir it into the veggies along with the cherry tomatoes, pesto and chopped parsley.
Season with pepper and salt and serve with mixed seeds and basil leaves. Enjoy!