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Roasted Vegetables with Red Pesto Pasta

Prep Time: 10 mins

Total Time: 20 mins

Serves: 4


  • 2 tbsps Olive Oil

  • 1 Eggplant, chopped

  • 1 Zucchini, chopped

  • 300 grams Cherry Tomatoes, chopped into halves

  • 350 grams of Spaghetti/Fusilli

  • 150 grams With Love Spices And Herbs Red Pesto

  • With Love Spices and Herbs Basil Sea Salt, to taste

  • Black Pepper, to taste

  • Parmesan Cheese, grated (for garnish)

  • Parsley, chopped (for garnish)


In a baking tray, add Eggplant and Zucchini. Pour 2 tbsps of Olive Oil over the vegetables. Sprinkle some Basil Sea Salt and Black Pepper and and mix thoroughly.

Roast at 200 degrees for 10-12 minutes.

In the meantime, whilst the vegetables are roasting, boil a pot of water and make pasta according to package instructions. If using Fresh Pasta, cook for 3-5 minutes, depending on pasta.

Once pasta is ready, drain pasta and add back to the pot with 2 tbsps of pasta water. Add in 150 grams of With Love Spices and Herbs Red Pesto. Mix thoroughly with the cooked pasta.

Add in the Roasted Vegetables and chopped Cherry Tomatoes and serve immediately.

Garnish with Parmesan cheese and chopped parsley.

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