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.

Recipe

Roasted Tomato and Brussel Sprout Pasta With Pesto

Alkaline Recipes

Pasta with peso and roasted tomatoes, brussel sprouts.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Calories/serving 321 kcal

Ingredients

 

• 8 ounces of gluten free brown rice pasta
• 1 cup of cherry tomatoes
• 2 cups of brussel sprouts
• 3 tablespoon olive oil
• 1 teaspoon sea salt
• 2 teaspoon granulated garlic

Pesto

• 1 avocado
• 1 teaspoon sea salt
• ¼ cup pine nuts
• 1 cup fresh basil leaves, not stems
• ¼ cup olive oil or water for oil free option
• 4 cloves of garlic
• Juice of 1 lemon
• 2 tablespoon lemon zest

Instructions

 

• Heat oven to 350
• Drizzle olive oil, salt and garlic on tomatoes and brussel sprouts
• Roast for 45 minutes, or if you have time, slow roast at 200 for 5 hours
• Cook pasta according to package directions.
• Drain pasta and rinse with cold water.
• Add roasted vegetables to pasta.

Pesto

• Blend all ingredients in high speed blender.
• Add to pasta and vegetables; toss and serve.

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