Fusilli with Roasted Vegetables and Basil Pesto
Preheat oven to 200°C. Line 2 baking trays with baking paper. Cut pumpkin, sweet potato, carrots, zucchini and squash into 2cm cubes. Place vegetables in a large bowl. Add oil and season with salt …
- Cook1 h 15 min
- Total1 h 15 min
- Serves2
- LevelIntermediate
Ingredients
- 350g jap pumpkin, peeled
- 1 small sweet potato, peeled
- 2 Carrots, peeled
- 2 zucchini, trimmed
- 4 yellow squash, trimmed
- 2 tbsps. olive oil
- 500g dried fusilli pasta
- 1 1/2 cups (firmly packed) BASIL PESTO:
- 1/2 cup fresh Basil Leaves
- 2 pine nuts
- 1/2 cup garlic cloves, roughly chopped
- 60g extra virgin olive oil
- parmesan cheese (or vegetarian hard cheese), finely grated
Method
- Preheat oven to 200°C. Line 2 baking trays with baking paper. Cut pumpkin, sweet potato, carrots, zucchini and squash into 2cm cubes. Place vegetables in a large bowl. Add oil and season with salt and pepper. Toss to coat. Spread on prepared baking trays. Roast for 40 minutes, swapping trays around in oven after 20 minutes, or until golden and tender.
- Cook pasta in a large saucepan of boiling, salted water following packet directions, until tender. Drain.
- Meanwhile, make pesto: Place basil, pine nuts and garlic in a food processor. Process (scraping down sides occasionally) until almost smooth. With the motor running, add oil in a slow and steady stream. Process until all oil is combined. Transfer pesto to a bowl. Add parmesan. Season with salt and pepper. Stir until well combined.
- Return pasta to saucepan over low heat. Add roasted vegetables. Toss until well combined. Season with salt and pepper. Spoon into bowls. Top with 1/3 cup pesto (reserve remaining pesto for other use) and serve.
