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!
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.