|25 min||45 min||4|
|1 medium||White onion (diced )|
|1 medium pepper(s)||Orange bell pepper (diced )|
|1 bunch||Asparagus (cut into 1/2-inch sections)|
|1 eggplant||Eggplant (diced )|
|3 medium mushroom(s)||Portobello mushroom (diced )|
|1 1/2 cup||Cherry Tomatoes (halved )|
|4 tbsp||Grape seed oil|
|1 dash||Black pepper|
|750 gm||Pasta, Rigatoni, dry (or 3 cups pasta of your choice)|
|2 breast||Chicken breast, boneless, skinless (diced same size as veggies, optional)|
|6 tbsp||Pine nuts, dried (pesto )|
|4 clove(s)||Garlic (pesto)|
|4 cup||Basil, fresh (packed, pesto )|
|4 tbsp||Olive Oil, Extra Virgin (pesto)|
|4 tbsp||Water (pesto)|
|2 tbsp||Lemon juice (pesto)|
|2 tbsp||Nutritional yeast (pesto)|
|1 pinch||Salt (pesto)|
|1 dash||Black pepper (pesto)|
Preheat oven to 400°F and line a baking sheet with parchment paper.
Place the onion, orange pepper, asparagus, eggplant, portabello mushrooms and cherry tomatoes in a large bowl and toss with oil, salt and pepper to taste.
Spread onto the baking sheet and bake for 30-45 minutes or until soft, stirring every 10 minutes.
While the veggies are cooking, cook the pasta as directed on the package, drain and set aside.
*If adding chicken, heat 1 Tbsp olive oil in a large frying pan on medium heat; add the chicken and sauté until the center is no longer pink. Remove the pan and set aside.
Meanwhile, toast the pine nuts in a dry saucepan on high heat for 1-2 minutes, stirring constantly until golden brown. Remove from the pan and set aside to cool.
Place the garlic in the food processor and pulse until minced. Add the basil, olive oil, water, toasted pine nuts and pulse until minced. Add the lemon juice, nutritional yeast and salt and pepper and pulse until smooth.
Add the cooked veggies, pasta, chicken (if using) and pesto in a large frying pan and mix. Heat pasta on medium heat until heated through and enjoy.