Roasted Vegetable & Sun-Dried Tomato Pesto Pasta

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant vegetarian pasta with roasted sweet potatoes, cherry tomatoes, and a homemade basil pesto that’s creamy without dairy. This italian-inspired pasta (vegetarian, gluten-free) ready in about 45 minutes blends halved cherry tomatoes, olive oil, packed fresh basil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 580 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.8 (13 ratings) Prep: 20 min Cook: 25 min Serves 4 Italian cuisine 580 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss 1 medium peeled and diced sweet potato (12 oz) with 2 tbsp olive oil, 1 cup halved cherry tomatoes, and 1/2 tsp salt on a parchment-lined baking sheet, spreading in a single layer.
  2. Step 2: Roast for 20-25 minutes until sweet potatoes are fork-tender and tomatoes are slightly shriveled, stirring once halfway through.
  3. Step 3: While vegetables roast, make pesto: Process 1/2 cup packed fresh basil, 2 minced garlic cloves, 1/4 cup pine nuts, 2 tbsp drained sun-dried tomatoes, 1 tbsp lemon juice, and 1/4 tsp black pepper in a food processor until smooth, scraping down sides as needed.
  4. Step 4: Cook 12 oz spaghetti in a large pot of salted boiling water for 8-10 minutes until al dente. Reserve 1/4 cup pasta water, then drain.
  5. Step 5: Return drained spaghetti to the pot. Add 1/4 cup vegetable broth, 1/2 cup pesto, and the roasted vegetables. Toss over low heat for 2 minutes until sauce coats pasta evenly and thickens slightly.

Equipment for this recipe

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Frequently asked questions

How long does Roasted Vegetable & Sun-Dried Tomato Pesto Pasta take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Roasted Vegetable & Sun-Dried Tomato Pesto Pasta?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Roasted Vegetable & Sun-Dried Tomato Pesto Pasta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Vegetable & Sun-Dried Tomato Pesto Pasta for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Roasted Vegetable & Sun-Dried Tomato Pesto Pasta vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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