Description
This Balsamic Roasted Veggie and White Bean Pasta is a vibrant and wholesome dish featuring a medley of caramelized vegetables tossed with al dente fusilli, protein-rich cannellini beans, and a flavorful pesto sauce. It’s a perfect balance of savory, tangy, and fresh flavors, ideal for a satisfying vegetarian meal.
Ingredients
Scale
Vegetables
- 2 cups broccoli florets
- 8 ounces sliced mushrooms
- 1 medium red bell pepper, seeded and cut into 1-inch pieces
- 1 medium zucchini, cut into 1/4-inch thick rounds
- 1 medium yellow squash, cut into 1/4-inch thick rounds
- 1 dry pint cherry tomatoes, halved
- 1 medium red onion, cut into 1-inch pieces
For the Dressing
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 2 cloves garlic, crushed
- 1 teaspoon dried Italian herbs
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
Other Ingredients
- Cooking spray
- 8 ounces DeLallo fusilli (gluten-free or whole wheat)
- 1 15-ounce can cannellini beans, drained and rinsed
- 1/3 cup DeLallo pesto or homemade skinny basil pesto
- 1/2 cup freshly grated Parmesan cheese
- Red pepper flakes, for serving (optional)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the vegetables, which will get beautifully caramelized at this high temperature.
- Prepare the vegetables: In a large mixing bowl, combine broccoli florets, sliced mushrooms, red bell pepper pieces, zucchini rounds, yellow squash rounds, halved cherry tomatoes, and red onion pieces.
- Make the dressing: In a small bowl, whisk together balsamic vinegar, Dijon mustard, crushed garlic, dried Italian herbs, kosher salt, and olive oil until fully combined.
- Toss the vegetables: Pour the dressing over the vegetable mixture and toss until every piece is well coated.
- Roast the vegetables: Spray a large baking sheet with cooking spray to prevent sticking. Spread the dressed vegetables in a single layer on the sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until tender and caramelized.
- Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente. Drain the pasta and return it to the pot.
- Combine everything: Add the roasted vegetables, drained cannellini beans, and pesto to the pasta. Gently mix everything until well combined.
- Serve: Plate the pasta warm, topped with freshly grated Parmesan cheese and a drizzle of balsamic vinegar. Optionally, sprinkle with red pepper flakes for a spicy kick.
Notes
- To make this dish vegan, omit the Parmesan cheese or substitute with a vegan cheese alternative.
- You can prepare the pesto at home using fresh basil, pine nuts, garlic, olive oil, and Parmesan.
- Feel free to substitute any seasonal vegetables you have on hand.
- Use gluten-free pasta to make the dish gluten free.
- Roasting the vegetables at high heat is key to developing deep caramelized flavors.
- Red pepper flakes are optional and can be adjusted to taste for spice preference.
