Pesto Pasta with Roasted Root Veggies




Yield 8 1 cup servings

A beautiful and healthy garden fresh dinner, this Meatless Monday Pesto Pasta with Roasted Root Veggies recipe makes great use of parsnips, rutabaga, and turnips by seasoning them with Italian flavors and roasting them in the oven. Tossed with basil pesto, roasted red bell pepper and parmesan cheese.



  1. Heat your oven to 400 degrees F.
  2. Toss the parsnip, turnip, and rutabaga in olive oil, Italian seasoning and salt until evenly coated. Spread out on a rimmed baking sheet in a single layer. Roast in the oven for about 30-40 minutes, stirring halfway through, until soft and golden browned on a side or two.
  3. While the veggies are roasting, cook the pasta to al dente, according to the package directions and drain.
  4. Place pasta in a large mixing bowl with chopped bell pepper and the root veggies when they're done roasting. Add pesto and toss to evenly coat. Garnish servings with a pinch of chopped parsley and parmesan.


Dice the peeled root veggies with a food processor if possible. Rutabaga is a solid root veggie, and will require a little muscle to power through with a knife.

Courses Dinner

Cuisine Italian

Nutrition Facts

Serving Size 1 cup

Amount Per Serving

Calories 257

% Daily Value

Total Fat 8.9 g


Saturated Fat 4.4 g


Cholesterol 42 mg


Sodium 629 mg


Total Carbohydrates 30.5 g


Dietary Fiber 3.7 g


Sugars 6.9 g

Protein 13.5 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by The Goldilocks Kitchen at