Sheet Pan Garden Veggie Pesto Pasta
Sheet Pan Garden Veggie Pesto Pasta
Servings
4
Ingredients
- 1/3 cup store bought pesto, divided
- 1 cup shiitake mushrooms, cut in half (or baby bella)
- 1 cup of cherry tomatoes
- 1 head broccoli, cut into florets
- 1 zucchini, cut into half moon shape
- 8 oz of brown rice pasta, cooked according to package instructions
- Parmesan or shredded mozzarella cheese, optional
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
Preheat oven to 400 F.
Add the broccoli, tomatoes, mushrooms and zucchini to a large sheet pan lined with parchment paper and drizzle with 1 tbsp of olive oil, 2 tbsp of pesto, salt and pepper to taste. Bake for 15 minutes, give the tray a toss, and bake for another 10-15 minutes until the veggies are tender and charred. Remove from the oven. Meanwhile, cook the pasta according to package instructions. Before straining, reserve 1 cup of the pasta water.
In a large pot, combine the cooked pasta, cooked veggies, cheese, and extra pesto to coat everything evenly (about 3-4 tbsp). If the mixture is thick you can add a little of the reserved pasta water. Taste for seasonings and garnish with extra cheese.
