Wholemeal pasta with roasted vegetables and pesto

Preparation

Cooking vegetables

• Preheat the oven to 200°C.
• Place zucchini, pepper and cherry tomatoes on a baking sheet.
• Wateringolive oil, salt, pepper and bake for 15 minutes, until the vegetables are golden.

Cooking pasta

• Cook the pasta in a large volumeboiling salted water according to the time indicated on the package.
• Drain and set aside a little cooking water to bind the sauce.

Preparation of the house pesto

• Mixer basil, parmesan, garlic, pine nuts and olive oil until you get a smooth texture.
• Add some pasta cooking water if necessary for a smoother sauce.

Plating assembly

• Mix cooked pasta with roasted vegetables.
• Add the homemade pesto and stir well to coat it together.
• Serve hot with a bit of grated parmesan Topping.

Hints & Variants

的 Add proteins : Integrate from grilled chicken, tofu or smoked salmon.
的 Vegan version : Replace the Parmesan with the Nutritional yeast.
的 Add crunch : Sprinkle the dish with crushed nuts or sunflower seeds.

Why is this recipe healthy?

的 Rich in fibre thanks to the complete pasta, favoring digestion.
的 Antioxidant stuffed thanks to roasted vegetables and basil.
的 Brings good fat thanks to olive oil and pine gables.
的 Balanced and satisfying, perfect for a nourishing meal without excess.