Roasted Veggie Mediterranean Pasta with Goat Cheese
Roasted Veggie Mediterranean Pasta with Goat Cheese might be just the main course you are searching for. This recipe makes 4 servings with 456 calories, 17g of protein, and 18g of fat each. For $3.11 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe from Ambitious Kitchen has 29 fans. From preparation to the plate, this recipe takes about 40 minutes. If you have olive oil, salt and pepper, cashews, and a few other ingredients on hand, you can make it. With a spoonacular score of 94%, this dish is tremendous. Roasted Veggie Mediterranean Pasta with Goat Cheese, Grilled Veggie Sliders with Goat Cheese Spread and Roasted Red Pepper Vinaigrette, and Market Veggie Board with Roasted Corn Jalapeno Hummus + Honey Whipped Goat Cheese are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1 baby eggplant, sliced and quartered
1 cup basil leaves (from 1 oz package)
¼ cup cashews OR 2 tablespoons cashew butter
1 teaspoon garlic powder
½ cup goat cheese crumbles, divided
Optional: 1 package grape tomatoes
2 tablespoons avocado oil or olive oil
2 ½ cups (8 oz) cellentani pasta (or pasta -- can use whole wheat or gluten free)
1 red bell pepper, cut into chunks
1 red onion, cut into chunks
½ teaspoon salt
Freshly ground salt and pepper
2-3 tablespoons warm water, to thin
1 yellow bell pepper, cut into chunks
1 medium zucchini, sliced and quartered
Equipment:
baking paper
baking sheet
oven
frying pan
food processor
blender
bowl
pot
Cooking instruction summary:
Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper. Divide the veggies between two trays, then drizzle each with 1 tablespoon of oil and a sprinkle garlic powder and salt and pepper, to taste. Toss together to coat the veggies, then spread out evenly on each pan. Roast for 15 minutes, then stir the veggies and rotate the pans and bake for 15 minutes more until veggies are tender. While the veggies are roasting, you can make the pesto: add the following to the bowl of a food processor or high powered blender: cashews, basil avocado/olive oil, salt and water to thin. Process until thick, but smooth. Set aside. Next, cook the pasta according to the directions on the package until its al dente. Drain, then add back to the pot. Fold in the pesto, roasted veggies and half of the goat cheese. Divide into bowls or meal prep containers, garnish with remaining goat cheese and extra basil leaves, if desired. Serves 4.
Step by step:
1. Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper. Divide the veggies between two trays, then drizzle each with 1 tablespoon of oil and a sprinkle garlic powder and salt and pepper, to taste. Toss together to coat the veggies, then spread out evenly on each pan. Roast for 15 minutes, then stir the veggies and rotate the pans and bake for 15 minutes more until veggies are tender.
2. While the veggies are roasting, you can make the pesto: add the following to the bowl of a food processor or high powered blender: cashews, basil avocado/olive oil, salt and water to thin. Process until thick, but smooth. Set aside.
3. Next, cook the pasta according to the directions on the package until its al dente.
4. Drain, then add back to the pot. Fold in the pesto, roasted veggies and half of the goat cheese. Divide into bowls or meal prep containers, garnish with remaining goat cheese and extra basil leaves, if desired.
5. Serves 4.
Nutrition Information:
covered percent of daily need
