Roast Veggie Pasta Salad with Rocket Basil Pesto

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free while providing a cheesy flavor.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: walnuts

Sunflower seeds are lower in calories and walnuts are more affordable.

Boil water in a large pot and add a generous amount of salt to it.

Add spiral pasta to the boiling water and cook until al dente; then drain and set aside to cool.

Chop zucchini and eggplant into bite-sized pieces.

In a bowl, toss the chopped veggies with extra virgin olive oil, salt, and black pepper.

Preheat the oven to 200°C (about 400°F).

Spread the tossed vegetables on a baking sheet and roast in the oven for 20 minutes.

While the vegetables are roasting, prepare the pesto by picking basil leaves and adding them to a food processor.

Add toasted almonds and some pine nuts to the food processor, reserving some pine nuts for garnish.

Add hemp seeds and garlic to the food processor, then pulse until roughly chopped.

Pour in a generous amount of extra virgin olive oil and add salt; pulse again until combined but not completely smooth.

Add parmesan cheese to the mixture and pulse again until mixed; set aside.

Once the pasta has cooled, combine it with the roasted vegetables in a large bowl.

Add the pesto to the pasta and vegetables; mix well to combine.

Serve the pasta salad on a platter, garnished with shaved parmesan, crumbled feta, and reserved pine nuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens