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Roasted Tomato and Brussel Sprout Pasta With Pesto

Pasta with peso and roasted tomatoes, brussel sprouts.
Course Main Course
Cuisine American
Keyword brusselsprouts, pasta, pesto, tomatoes
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Calories 321kcal
Author Alkaline Recipes


  • 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


  • 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


  • 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.


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


Calories: 321kcal