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Pasta with Pesto from Roasted Tomatoes and Bell Peppers

4 servings
Under an hour

Buy all ingredients right below the recipe

Ingredients

  • 200 g whole wheat pasta
  • 250 g red bell pepper
  • 140 g yellow onion
  • 300 g tomatoes
  • 28 g garlic cloves
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 45 g rapeseed oil
  • 1 handful fresh parsley
  • 1 pinch salt
  • 1 pinch black pepper

Preparation and Roasting

  • 1
    Preheat the oven to 210-215 °C and prepare a baking sheet (approx. 30 cm x 25 cm).
  • 2
    Core the red bell peppers and cut them into coarse pieces. Peel the onion and cut it into quarters along with the tomatoes. Place everything on the baking sheet. Peel the garlic, grate it finely, and add it to the vegetables as well. Add dried oregano, dried basil, rapeseed oil, salt, and pepper, and mix everything well. Roast the mixture in the preheated oven for 40-45 minutes.

Cooking Pasta and Preparing Pesto

  • 1
    Meanwhile, cook the whole wheat pasta in plenty of salted water according to package instructions (approx. 14-15 minutes) until al dente. Then drain the pasta.
  • 2
    Remove the roasted vegetables from the oven and transfer them to a tall mixing container. Add the fresh parsley and blend everything with an immersion blender until a smooth pesto is formed.
  • 3
    Mix the warm pesto with the cooked pasta. Divide among four plates and serve immediately.
Tip
For an extra creamy touch, you can add a dollop of ricotta or some grated Parmesan over the pasta.
Knuspr-Küche
Ein Spritzer frischer Zitronensaft kurz vor dem Servieren hebt die Röstaromen des Gemüses noch einmal hervor. Dazu passt ein Glas trockener Weißwein.

Ingredients