Pasta with pesto & sun-dried tomato sauce, cauliflower, and carrots
Enjoy a bowl of your favorite pasta tossed in a savory pesto and sun-dried tomato sauce, served with roasted cauliflower and colorful carrots – a satisfying and nutrient-rich meal.
Instructions
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Prepare the Sauce
- In a blender, combine the pesto, sun-dried tomatoes and olive oil. Blend until smooth.
- Prepare the Sauce
- In a blender, combine the pesto, sun-dried tomatoes and olive oil. Blend until smooth.
- Cook the Pasta
- Cook the penne pasta according to the package instructions until it is al dente.
- Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- Toss the cauliflower florets and carrot slices in olive oil, salt, and pepper, and spread them out on a baking sheet.
- Roast for about 20-25 minutes or until the vegetables are tender and slightly caramelized.
- Assemble the Dish
- Drain the pasta, reserving some pasta water. Mix the pasta with the prepared sauce, adding pasta water as necessary to achieve the desired consistency.
- Stir in the roasted vegetables.
- Voilà!
- Spoon the pasta into bowls and serve immediately, garnished with fresh herbs and Parmesan.
Recipe notes
- You can use any pasta of your choice, like spaghetti, fusilli, or farfalle. Note that cooking times may vary with different pasta shapes; please adjust accordingly.
- Pesto: If you have fresh basil, you can make your own homemade pesto.
- Sun-Dried Tomatoes: If using sun-dried tomatoes not packed in oil, rehydrate them in warm water for about 20 minutes before using.
Ingredients
Scaled from 1 serving
Measurement system
- ½ cup pesto
- ½ cup sun-dried tomatoes in oil
- 1 tablespoon olive oil, plus more for roasting
- 8 ounces your chosen pasta
- 1 small cauliflower, cut into florets
- 2 carrots, sliced
- Pinch of salt and pepper to taste
- Fresh herbs for garnish
- Grated Parmesan cheese for serving