Vegan Roasted Fall Vegetable Pesto Pasta

Roasted fall vegetable pesto pasta is an easy and comforting weeknight dinner. Use any seasonal vegetable you like, but this combination of carrots, delicata squash and brussels sprouts is especially tasty! 

Happy Monday! About the time this gets posted, my flight is set to land in the US after an incredible trip to Vietnam. I hope you've been keeping up with our adventures on instagram. If so, you know we've been doing our fair share of eating, especially street food. Planning to do a couple recaps of our trip so I can self-indulgently share pictures and all the delicious food we ate, but until then, I'm trying to focus on spitting out this post before we hop on our plane. Unfortunately, my brain feels somewhat like the rice noodles we've been living off the last week and a half!

Trying so hard to muster up some enthusiasm for this post, because truly, this is one of my favorite go to dishes for fall. Almost every other week when I don't feel like spending a lot of time in the kitchen, I roast up a big batch of seasonal vegetables and toss it with cooked whole grain pasta and pesto sauce. It's so tasty and I never get bored of it! But right now, after 2 weeks of indulgence (and so, so many rice noodles), all my body wants is a big green smoothie and a massaged kale salad. Basically anything fresh!

So, let's skip the gushing and go straight to the recipe. Use any type of seasonal vegetable you like - mushrooms, cauliflower, turnips and broccoli all work well, but I love the sweet and bitter combination of winter squash and carrots with slightly bitter Brussels sprouts. Plus, there's that whole carb on carb thing. Any type of winter squash will work, but if you see delicata squash, snatch it up! It's thin skin is edible, saving you time and fingers.

I whipped up this quick vegan pesto since we had a ton of basil in our garden (the only thing still living), but feel free to use any store bought pesto. To add more protein, toss in a can of white beans.

Roasted Fall Vegetable Pesto Pasta

Serves: About 4ish but depends on how hungry you are


  • 1 delicata squash, halved, seeds scooped out and cut into 1/2 inch cubes
  • 3 carrots, in 1/2 inch cubes
  • 12 ounce brussels sprouts, halved
  • 2 tablespoons extra virgin olive oil
  • 8 ounce 100% whole grain penne or fusilli
  • [b]Vegan Pesto:[/b]
  • 2 cups basil, packed
  • 1 tablespoon lemon juice
  • 1/2 cup walnuts, toasted
  • 2 tablespoons nutrition yeast
  • 1 clove garlic, minced
  • 2 tablespoons extra virgin olive oil


  1. Preheat oven to 400 degrees.
  2. Toss squash and carrots with 1 tablespoon olive oil. Season with salt and pepper and spread evenly on a large baking dish. Place in the oven and roast for 35 minutes until browned and tender.
  3. Toss brussels sprouts with 1 tablespoon olive oil and season with salt and pepper. Spread evenly on a large baking sheet, place in the oven and roast 25 minutes.
  4. While vegetables are roasting, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions.
  5. While pasta and vegetables are cooking, place basil, lemon juice, walnuts, nutritional yeast, and garlic in a food processor. Blend until finely chopped, then stream in olive oil and continue to blend until pureed. Season with salt and pepper.
  6. Drain pasta and return to pot. Add roasted vegetables and pesto. Toss to combine and serve.

More easy pasta dishes: 

Spaghetti with Tempeh Sausage Marinara and Artichokes
Spaghetti with Tempeh Sausage Marinara and Artichokes
Pasta with Tempeh Sausage,Broccolini and Creminis
Pasta with Tempeh Sausage,Broccolini and Creminis
Gazpacho Pasta Salad
Gazpacho Pasta Salad