Roasted Red Pepper, Onion, and Broccoli with Pesto Pasta
30 minutes·Serves 4
Pesto is a crowd-pleaser that rarely disappoints. Here, the sauce ties together roasted red onion, crispy broccoli, and red pepper to craft a flavorful base for a pasta, stuffed baked potato, and a wrap. I added chickpeas to build in more heft and protein (and to increase the likelihood of leftovers), but leave them out if you’d prefer. Dairy-free pesto is easy to find in most grocery stores.
Ingredients
- 1 medium head broccoli, chopped
- 1 red bell pepper, seeded, chopped
- 1 medium red onion, sliced
- 1 (15-ounce) can chickpeas, drained and rinsed (optional)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup pesto sauce
Serving suggestion
4 to 5 cups cooked short or long pasta
Grated Parmesan cheese or nutritional yeast
Instructions
- 1Roasted pine nuts, pistachio nuts, or other roasted nut
- 21. Preheat the oven to 425 degrees. Toss the broccoli, peppers, onion, chickpeas (if using), olive oil, garlic powder, salt, and black pepper on a baking sheet and roast for 20 minutes, or until the vegetables are tender. Cook longer if you want crispier veggies and chickpeas.
- 32. Remove from the oven and stir in the pesto sauce. Serve on the pasta of your choice topped with Parmesan or nutritional yeast, and roasted nuts.
Easy Ingredient Swaps
↔Sliced zucchini or chopped broccolini (about 3-inches) for the broccoli
↔Four garlic cloves, minced, for the garlic powder
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