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
Pasta with peso and roasted tomatoes, brussel sprouts.
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.
Nutrition
Calories: 321kcal
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