Pesto pasta with roasted vegetables Vegan
This vegetarian pesto pasta with roasted vegetables is ready in a bit more than half an hour. With a hint of lemon.
Recipe pesto pasta with roasted vegetables
Ingredients
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Made by Véronique
Published at 2017-10-10, this recipe is for 4 persons and takes 35 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-07-19
Preparation - 30 minutes
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.
Finishing the pesto pasta with roasted vegetables - 5 minutes
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!
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