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Italian Recipes
Pesto Roasted Vegetable Fusilli

Pesto Roasted Vegetable Fusilli

with Parmesan & Basil

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Add layers of flavour to an easy vegetarian pasta dish by roasting the veggies first and tossing them with basil pesto. The veggies caramelise in the oven and develop lightly charred edges, transforming your finished dish into a taste sensation!

Allergens:MilkTree NutsGluten

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


1 unit


1 unit

brown onion

1 packet

basil pesto

(ContainsMilk, Tree Nuts)

1 packet

fusilli pasta


2 clove


1 bunch


1 packet

pine nuts

(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 tin

tomato paste

1 packet

shaved Parmesan cheese


1 bag

baby spinach leaves

1 tin

chopped tomatoes

Not included in your delivery

olive oil

¼ tsp


1 tsp


20 g


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3450 kJ
Fat31.2 g
of which saturates10.6 g
Carbohydrate98.9 g
of which sugars24.9 g
Protein26.7 g
Sodium1030 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Thinly slice the capsicum. Thinly slice the courgette into half-moons. Place the capsicum and courgette on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat and roast until tender, 18-20 minutes. Transfer the roasted veggies to a medium bowl, add the basil pesto and toss to combine. Set aside.


While the veggies are roasting, add the fusilli to the saucepan of boiling water and cook, stirring occasionally, until 'al dente', 10 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain the pasta and return it to the pan. Drizzle with olive oil to prevent sticking and cover with a lid to keep warm.


While the pasta is cooking, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Pick and roughly tear the basil leaves. Heat a large frying pan over a medium-high heat. Add the pine nuts and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook, stirring, until softened, 3-4 minutes. Add another drizzle of olive oil and the garlic and cook until fragrant, 1 minute. Add the chopped tomatoes, tomato paste and some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) and stir to combine.


Add the salt, sugar and butter to the sauce and stir to combine. Reduce the heat to medium and simmer until thickened, 2-4 minutes. Remove from the heat and stir in the roasted pesto veggies, baby spinach leaves and cooked fusilli. Add 1/2 the basil leaves and stir to combine. Season to taste with salt and pepper. TIP: Add another splash of pasta water if the sauce is too thick.


Divide the roasted vegetable fusilli between bowls. Top with the shaved Parmesan cheese, toasted pine nuts and the remaining basil leaves.