Roasted Tomato and Brussel Sprouts + Pasta With Pesto

I have been growing my own basil for awhile now, and when it is flourishing, I love to make pesto.  There are many interesting dishes that you can create with pesto, but today, I  added roasted vegetables and pasta to make a delicious and unique flavor.  This roasted tomato and brussel sprouts pasta with pesto has a rich garlic flavor that adds that extra yum. Gluten free, dairy free and vegan–you can’t get healthier or more delicious than this.

Roasted Tomato and Brussel Sprout Pasta With Pesto


  • 8 ounces of gluten free brown rice pasta
  • 1 cup of cherry tomatoes
  • 2 cups of brussel sprouts
  • 3 tbsp olive oil
  • 1 tsp sea salt
  • 2 tsp granulated garlic
  • Pesto
  • 1 avocado
  • 1 tsp sea salt
  • 1/4 cup pine nuts
  • 1 cup fresh basil (leaves, not stems)
  • 1/4 cup olive oil (or water for oil free option)
  • 4 cloves of garlic
  • Juice of 1 lemon
  • 2 tbsp lemon zest


  1. Heat oven to 350
  2. Drizzle olive oil, salt and garlic on tomatoes and brussel sprouts
  3. Roast for 45 minutes, or if you have time, slow roast at 200 for 5 hours
  4. Cook pasta according to package directions.
  5. Drain pasta and rinse with cold water.
  6. Add roasted vegetables to pasta.
  7. Pesto
  8. Blend all ingredients in high speed blender.
  9. Add to pasta and vegetables; toss and serve.

Roasted Tomato and Brussel Sprouts Pasta With Pesto
Roasted Tomato and Brussel Sprouts Pasta With Pesto

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