This Broccoli Pesto Pasta with Roasted Vegetables is the best weeknight pasta dish – it's easy to make, absurdly tasty, and it's pressed with veggies! The pesto itself has broccoli in it for an additional portion of supplements + flavor, and the pasta is loaded up with broiled broccoli, cauliflower, ringer pepper, butternut squash, shallots, and mushrooms!

Since Healthyish January wouldn't be finished without pasta, I'm sharing the BEST broccoli pesto pasta dish. I don't figure I could pack another veggie in here on the off chance that I attempted – positively! The pesto itself has genuine broccoli in it AND the pasta has huge amounts of sweet, caramelized, broiled veggies. It's all that you need in a consoling weeknight pasta dish when you need something considerable yet bravo. I have ya secured!

Everything begins with a huge sheet plate of vegetables. You can utilize your top picks here. This specific mix happens to be mine! We have a smidgen of everything: broccoli, cauliflower, butternut squash, ringer pepper, mushrooms, and shallots! Some other great alternatives would be carrots, red onion, or any heartier winter squash. You need to utilize heartier veggies as opposed to something like zucchini since it'll get excessively soft – and nobody needs that! What I love about this pasta is that the simmered veggies get SO sweet, and the entire flavor profile just works with the herb-filled, garlicky pesto.



For the pasta

  • 1 pound rigatoni (or other short-cut pasta)
  • 3 cups cauliflower florets (cut into small florets)
  • 2 cups cubed butternut squash
  • 1 red bell pepper, cut into 1'' pieces
  • 1 small broccoli crown, cut into small florets
  • 8 ounces cremini mushrooms, quartered
  • 1 medium shallot, very thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4-1/3 cup reserved pasta water*
  • grated parmesan cheese, for serving
  • fresh basil leaves for serving, optional
  • crushed red pepper flakes for serving, optional

For the broccoli pesto

  • 1 cup broccoli florets
  • 1 cup packed basil leaves
  • 1/2 cup packed flat leaf parsley
  • 2 cloves garlic
  • 1/4 cup pine nuts, toasted*
  • 1/4 cup grated parmesan cheese
  • juice of 1/2 a lemon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • pinch of crushed red pepper flakes
  • 1/2 cup extra virgin olive oil


  1. Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper. Add the cauliflower, butternut squash, red bell pepper, broccoli, mushrooms, and shallots. Drizzle with the olive oil and sprinkle with the salt and pepper. Toss to coat. Arrange vegetables in a single, even layer (you may need to do this with 2 baking sheets if yours isn't large enough). Bake for 25-30 minutes, tossing once, or until vegetables are tender, caramelized, and golden brown.
  2. While vegetables are roasting, make the pesto. Add broccoli florets to your food processor and pulse until very finely chopped. Add the basil, parsley, garlic, pine nuts, parmesan, lemon juice, salt, and pepper and pulse several more times. Add the olive oil and blend until smooth. Season to taste with additional salt and pepper if desired.
  3. Bring a pot of water to a boil for the pasta and salt the water. Once boiling, add your pasta and cook according to package directions, or until just al dente. Remember to reserve your pasta water (I just scoop a bunch out with a large mug or heat-safe glass measuring cup!) Drain pasta, and add back into the pot or a large mixing bowl. Add the pesto and a splash (start with 1/4 cup) of the pasta water and stir to coat the pasta. Add the roasted vegetables, several cranks of freshly cracked black pepper, and a couple pinches of salt and stir to combine. Add a couple handfuls of parmesan cheese and another splash of pasta water if it seems like it needs more moisture. Season to taste with additional salt and pepper if needed. Serve with extra parmesan, basil leaves, and crushed red pepper flakes if desired.

Recipe Notes
*If you like a lot of pesto on your pasta, I'd double the pesto recipe. It makes just enough for the pasta with no leftovers. Or, if you just want to have extra pesto in the fridge to use throughout the week in a variety of meals, I'd double it too!
*To toast your pine nuts, add them to a dry skillet over medium-low heat, and let them toast until they're fragrant and golden brown. Watch carefully though - they can burn in an instant!
*It's so easy to forget to scoop out your pasta water - to ensure you don't forget, keep a mug or heat-safe glass measuring cup right next to the pot to remind you!

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