Creamy Pesto Kamut Pasta with Roasted Vegetables

Ingredients

• 1 pound kamut pasta
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, chopped
• 1 red onion, sliced
• 1 cup cherry tomatoes, halved
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 cup prepared pesto
• 1/2 cup heavy cream (or coconut cream for dairy-free)
• 1/4 cup grated Parmesan cheese (optional)
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Instructions

1. 1.

   Preheat oven to 400°F (200°C). Toss the chopped bell peppers, zucchini, red onion, cherry tomatoes, and minced garlic with olive oil, salt, and pepper on a baking sheet.

2. 2.

   Roast the vegetables for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.

3. 3.

   While the vegetables are roasting, cook the kamut pasta according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water.

4. 4.

   In a large bowl, combine the cooked pasta, roasted vegetables, pesto, and heavy cream (or coconut cream). Toss well to coat.

5. 5.

   If the pasta seems dry, add a little of the reserved pasta water until it reaches your desired consistency.

6. 6.

   Stir in the Parmesan cheese (if using). Season with salt and pepper to taste.

7. 7.

   Serve immediately, garnished with fresh basil leaves.

Nutritional Information

Equipment

• Baking sheet
• Large pot
• Colander
• Large bowl

Tips

• Add protein by including grilled chicken, shrimp, or chickpeas.
• For a spicier dish, add a pinch of red pepper flakes to the vegetables before roasting.
• Use different seasonal vegetables like asparagus, broccoli, or butternut squash.
• Make your own pesto for a fresher taste.