Roast Vegetable Pesto Zucchini Pasta

October 12, 2017 0 Comments

Roast Vegetable Pesto Zucchini Pasta

This is the ultimate spring dish. It's bright, colourful, fresh and super easy to make. I like to roast my vegetables and make my pesto ahead of time so that all I have to do is make the zucchini pasta and toss all the ingredients together.

Prep Time: 5 mins |  Total Time: 60 mins | Serves: 4-6


3 zucchinis
250g cherry tomatoes halved
250g eggplant, chopped into rough cubes
250g sweet potato, chopped into 1cm cubes
1-4 serves of Brazil Nut Pesto
2 tbs capers (if you like them)
1/2 cup toasted cashews or Brazil nuts, chopped for topping



  1. Pre-heat your oven to 160C.
  2. Place the sweet potatoes on the tray, drizzle with a little extra virgin olive oil, season to taste and roast for 45 minutes. 
  3. Using a spiralizer, spiralize your zucchini into thick spaghetti-like strings. If you don't have one, you can use your vegetable peeler to create long thin ribbons.
  4. Season the raw "pasta" with salt, place into a large bowl lined with paper towels and set aside.
  5. Season the eggplant, and pan fry in a little extra virgin olive oil until soft and slightly browned.
  6. Meanwhile, place the cherry tomatoes on an oven tray and roast until just blistering.
  7. When everything is ready, toss with the pesto, vegetables, capers, and zucchini together, and season to taste.
  8. Top with the toasted nuts and enjoy immediately.

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