Balsamic Roasted Veggie and White Bean Pasta

Whenever I crave something wholesome and satisfying, I always turn to my go-to recipe for Balsamic Roasted Veggie and White Bean Pasta. It’s a wonderful dish that perfectly marries the robust flavor of roasted vegetables with the creamy texture of white beans. I remember the first time I made it; the aroma of the balsamic vinegar mixing with the fresh vegetables filled my kitchen, turning it into a fragrant haven. It’s a dish that not only brings warmth to the table but also captures a blend of seasonal flavors, making it a perfect choice for any day of the year.

Every bite is a reminder of vibrant summer days, even when the weather outside is gloomy. The colorful medley of roasted veggies adds a beautiful touch to the plate, making it visually appealing. As I toss the roasted veggies with the pasta, I can’t help but feel excited to serve it to my family. They love how the pesto and balsamic vinegar create a lovely coating that binds everything together, ensuring every forkful is delicious.

This recipe is not only easy to prepare but also allows for customization according to what’s fresh or in season. I often find myself experimenting with different veggies or adding a sprinkle of nuts for an extra crunch. The satisfaction of serving a dish that is both healthy and delicious is truly unparalleled. Whether you’re cooking for a gathering or just for yourself, this dish is sure to impress and satisfy.

Ingredients for Balsamic Roasted Veggie and White Bean Pasta

The ingredients for this delightful dish come together to create a symphony of flavors. Each component plays a crucial role in achieving the perfect balance between savory and sweet. The key players in this recipe include fresh vegetables, aromatic herbs, and the creamy texture of white beans. Together, they bring out the best in each other, making every bite a delight.

• Cooking spray: Used to coat your baking sheets, preventing the veggies from sticking during roasting.
• Balsamic vinegar: Adds depth and tanginess, enhancing the flavors of the roasted vegetables.
• Dijon mustard: Offers a slight kick that complements the sweetness of the balsamic vinegar.
• Garlic cloves: Provide a robust aroma and taste that infuses the entire dish.
• Dried Italian herbs: A blend of herbs that adds an aromatic touch to the pasta.
• Kosher salt: Essential for enhancing the natural flavors of the ingredients.
• Olive oil: A rich, healthy fat that helps in roasting the vegetables to perfection.
• Broccoli florets: Crunchy and nutritious, they add color and texture.
• Sliced mushrooms: Their earthy flavor complements the sweetness of the roasted veggies.
• Red bell pepper: Adds sweetness and a vibrant color.
• Zucchini: A tender vegetable that cooks quickly and adds a lovely texture.
• Yellow squash: Similar to zucchini, it brings color and sweetness.
• Cherry tomatoes: Bursting with sweetness, they add a fresh note to the dish.
• Red onion: Provides a mild sweetness when roasted.
• Basil pesto: A flavorful sauce that ties everything together.
• Fusilli pasta: Twisted pasta that holds onto the sauce beautifully.
• Cannellini beans: These creamy beans add protein and richness to the dish.
• Parmesan cheese: A finishing touch that adds a savory depth.
• Red pepper flakes: Optional, but they add a lovely heat when sprinkled on top.

Preparation Steps for Balsamic Roasted Veggie and White Bean Pasta

Making the Balsamic Roasted Veggie and White Bean Pasta is as easy as it is delicious. Follow these simple steps, and you’ll have a stunning dish to enjoy in no time. Each step will guide you through achieving that perfect roast and blending the flavors for a satisfying meal.

1. Preheat your oven to 425 degrees F. This high temperature is essential for roasting the vegetables quickly and effectively, allowing them to caramelize and develop their natural sweetness.
2. Spray two sheet pans with cooking spray and set them aside. Using cooking spray ensures that your veggies won’t stick and allows for easy cleanup after roasting.
3. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, crushed garlic, dried Italian herbs, and one teaspoon of kosher salt. Then, add two tablespoons of olive oil and whisk until the mixture is emulsified. This will create a flavorful dressing that will enhance the taste of the roasted veggies.
4. In a large bowl, combine your prepared vegetables, including the broccoli, mushrooms, red bell pepper, zucchini, yellow squash, cherry tomatoes, and red onion. Pour the dressing over the vegetables, and toss them to ensure they are evenly coated.
5. Spread the vegetables out in an even layer onto the prepared sheet pans. This spacing allows for proper roasting and helps prevent steaming, ensuring your veggies turn out perfectly caramelized.
6. Roast the vegetables in the oven for 30 minutes, tossing them halfway through. This will help them cook evenly, achieving a nice golden color and enhancing their flavors.
7. While the vegetables are roasting, bring a large pot of salted water to a boil. This salt helps flavor the fusilli pasta as it cooks.
8. Add the pasta and cook according to the package directions, making sure to reserve a little of the cooking water before draining it. This starchy water can help create a creamy sauce when you combine everything later.
9. To assemble your dish, combine the cooked pasta, basil pesto, and cannellini beans in a large bowl. If necessary, add a few tablespoons of the reserved pasta water to help the ingredients combine smoothly.
10. Finally, gently toss the roasted vegetables into the pasta mixture along with a quarter cup of freshly grated parmesan cheese. This will give your dish a lovely creamy texture and add depth to the flavors.
11. Drizzle a bit more balsamic vinegar over the top and sprinkle with red pepper flakes, if desired, for an added kick. Serve hot, cold, or at room temperature!

Recipe Tips about Balsamic Roasted Veggie and White Bean Pasta

When making the Balsamic Roasted Veggie and White Bean Pasta, there are several tips to ensure you get the best results. Here are some helpful insights that I’ve gathered over time.

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. The flavors continue to develop, making it even tastier the next day.
• Freezing: You can freeze this dish for up to three months. Just make sure to cool it completely before placing it in a freezer-safe container.
• Pairing: This dish pairs well with a light salad or garlic bread. A crisp green salad with a vinaigrette can complement the richness of the pasta.
• Customize your veggies: Feel free to swap out any vegetables based on what you have. Sweet potatoes, asparagus, or even cauliflower would work beautifully.
• Experiment with sauces: If you want to change things up, try using a different pesto or even a homemade tomato sauce for new flavors.

What Goes Well With This Balsamic Roasted Veggie and White Bean Pasta

When serving the Balsamic Roasted Veggie and White Bean Pasta, consider these delicious options:

• Fresh Side Salad: Serve with a simple side salad of mixed greens, cucumbers, and a light vinaigrette to add freshness to your meal.
• Garlic Bread: Crusty garlic bread makes an excellent pairing with the pasta, perfect for scooping up any leftover sauce.
• Seasonal Sides: During the summer, grilled corn or zucchini would complement the dish well. In fall, try roasted sweet potatoes.
• Picnic Lunch: This pasta is perfect for a picnic. It can be enjoyed cold or at room temperature, making it a wonderful option for outdoor gatherings.
• Casual Dinner Parties: This dish shines at dinner parties. Its vibrant colors and flavors will impress your guests, and it’s easy to prepare in large batches.
• Make-Ahead Meals: This pasta dish is perfect for meal prep. Make it ahead of time and store in individual portions for quick lunches during the week.

FAQ

Conclusion

The Balsamic Roasted Veggie and White Bean Pasta is a delightful dish that combines simplicity with vibrant flavors. Each ingredient adds its unique touch, resulting in a wholesome meal that is both satisfying and nutritious. I encourage you to give it a try; you’ll likely find it becomes a staple in your kitchen. Whether shared with family or enjoyed as a solo dinner, it’s a recipe that warms the heart and pleases the palate.

Balsamic Roasted Veggie and White Bean Pasta

The ultimate comfort food, Balsamic Roasted Veggie and White Bean Pasta combines roasted vegetables and creamy white beans for a hearty meal. This easy weeknight dinner will satisfy your cravings and is perfect for any occasion. Make it tonight!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Dinner, Pasta

Cuisine Italian

Servings 6 servings

Calories 350 kcal

Equipment

• Frying Pan
• Whisk
• Oven
• Large Pot
• Grater
• Chef's Knife
• Baking Sheet

Ingredients

  

• 1 can Cooking spray
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 2 Garlic cloves
• 1 teaspoon dried Italian herbs
• 1 teaspoon Kosher salt
• 2 tablespoons Olive oil
• 2 cups Broccoli florets
• 8 ounces Sliced mushrooms
• 1 Red bell pepper
• 1 medium Zucchini
• 1 medium Yellow squash
• 1 dry pint Cherry tomatoes
• 1 medium Red onion
• 1/3 cup Basil pesto
• 8 ounces Fusilli pasta
• 1 15-ounce can Cannellini beans
• 1/4 cup Parmesan cheese
• 1 drizzle Balsamic vinegar
• to taste optional Red pepper flakes

Instructions

 

• Preheat your oven to 425 degrees F.
• Spray two sheet pans with cooking spray and set aside.
• In a small bowl, whisk together balsamic vinegar, Dijon mustard, garlic, dried Italian herbs, and 1 teaspoon of kosher salt. Add 2 tablespoons of olive oil and whisk until emulsified.
• In a large bowl, combine the broccoli, mushrooms, red bell pepper, zucchini, yellow squash, cherry tomatoes, and red onion. Pour the dressing over the vegetables and toss to coat.
• Spread the vegetables in a single layer on the sheet pans.
• Roast for 30 minutes, tossing halfway through.
• Meanwhile, bring a large pot of salted water to a boil and cook the fusilli pasta according to package directions.
• Reserve a little cooking water before draining the pasta.
• In a large bowl, combine the cooked pasta, basil pesto, and cannellini beans, adding reserved pasta water as needed.
• Gently toss the roasted vegetables with the pasta mixture and top with Parmesan cheese.
• Drizzle with balsamic vinegar and sprinkle with red pepper flakes before serving.

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. The flavors continue to develop, making it even tastier the next day.
• Freezing: You can freeze this dish for up to three months. Just make sure to cool it completely before placing it in a freezer-safe container.
• Pairing: This dish pairs well with a light salad or garlic bread. A crisp green salad with a vinaigrette can complement the richness of the pasta.
• Customize your veggies: Feel free to swap out any vegetables based on what you have. Sweet potatoes, asparagus, or even cauliflower would work beautifully.
• Experiment with sauces: If you want to change things up, try using a different pesto or even a homemade tomato sauce for new flavors.

Keyword Balsamic Pasta, Healthy Pasta Recipe, Roasted Vegetable Pasta, Vegetarian Pasta Dish

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Meet Layla Reed

I’m Layla! I am happiest when I’m cooking with ingredients that are fresh from the market and in season. I love creating rustic, wholesome dishes that truly celebrate the natural flavors of the produce. I worked alongside Romina to ensure this recipe feels grounded, authentic, and absolutely delicious. I hope it brings a taste of the season to your home!