Roasted Rainbow Vegetable Pasta with Cashew Pesto + Goat Cheese

Bright and flavorful roasted vegetable pasta with flavorful, homemade cashew pesto and creamy goat cheese. This easy roasted veggie pasta recipe is packed with fresh, colorful vegetables and perfect served warm or cold as a pasta salad. Options to grill the veggies and add your fav proteins!

I’ve got a dinner recipe for you that’s packed with veggies and fresh, amazing flavors you’ll fall in love with. I first made this roasted vegetable pasta back in 2018 and absolutely fell in love. A rainbow of roasted veggies, homemade cashew pesto, and a sprinkle of tangy goat cheese — dream come true!

• 1 baby eggplant, sliced and quartered (or sub 1 zucchini)
• 1 medium zucchini, sliced and quartered
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into chunks
• Optional: 1 package grape tomatoes
• 2 tablespoons avocado oil or olive oil
• 1 teaspoon garlic powder
• Freshly ground salt and pepper

• ⅓ cup roasted or raw cashews OR 2 tablespoons cashew butter
• 1 cup basil leaves (from 1 oz package)
• 2-3 tablespoons avocado oil or olive oil
• ½ teaspoon salt
• 2-3 tablespoons warm water, to thin pesto

• 2 ½ cups (8 ounce) cellentani pasta (or pasta of choice -- can use whole wheat or gluten free)
• ½ cup goat cheese crumbles, divided