Dairy-Free Pesto Pasta with Roasted Vegetables

Gluten-free pasta tossed in a vibrant dairy-free pesto, with roasted seasonal vegetables for a comforting Italian-inspired meal.

Ingredients

• 85g Gluten-Free Pasta
• 1/2 cup Asparagus
• 1 medium Sweet Potato
• 3 tbsp Dairy-Free Pesto
• 2 tbsp Olive Oil
• 1/4 tsp Garlic Powder
• Pinch Red Pepper Flakes
• to taste Salt
• to taste Black Pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. Cook gluten-free pasta according to package directions. Reserve about 1/4 cup of pasta water before draining.
3. Chop asparagus and sweet potato into bite-sized, uniform pieces.
4. Toss vegetables with olive oil, garlic powder, red pepper flakes, salt, and pepper.
5. Spread vegetables on a baking sheet in a single layer and roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
6. In a large bowl, combine cooked pasta with dairy-free pesto and roasted vegetables. Add a tablespoon or two of the reserved pasta water to loosen the sauce if needed.
7. Toss gently to coat evenly. Taste and adjust seasonings as needed. Serve immediately.

Cuisine: Italian

Suitability: vegetarian,dairy-free,gluten-free

Prep Time: 20 mins

Cook Time: 25 mins

Serving Size: 1

Meal Type: dinner