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Organic Roasted Vegetable Pesto Penne

Organic Roasted Vegetable Pesto Penne

Prep Time
15 minutes
Total Time
35 minutes
Skill Level


  • 1 (10 ounces) package Mann’s Organic Broccoli & Carrots
  • 4 ounces cherry tomatoes
  • ½ tablespoon extra virgin olive oil
  • ⅛ teaspoon sea salt
  • 2 servings cooked quinoa-based pasta
  • Parmesan cheese for garnish


  • 2 cups basil leaves, fresh, packed
  • 3 garlic cloves, roasted
  • ¼ cup chopped walnuts
  • ⅔ cup extra virgin olive oil, divided
  • sea salt and fresh ground black pepper to taste

The Method

The Method

The Method

Preheat your oven to 375° F. Add Mann’s Organic Broccoli & Carrots, tomatoes, and oil to a mixing bowl and toss until evenly coated. Spread on a lined baking sheet, sprinkle with salt, and roast on the center rack for 20 minutes.

While the vegetables are roasting, prepare the pesto by combining basil, garlic, and walnuts to a food processor and pulse until coarsely chopped. Add half of the oil and process until completely smooth. Add remaining oil and pulse until combined.

In a mixing bowl, combine pasta, roasted vegetables, and desired amount of pesto.

Garnish with Parmesan cheese and serve.

Tip: Store any remaining pesto refrigerated in an airtight container with a thin layer of oil covering the top surface.

Nutrition Facts
Serving Size: 432g l Servings: 2
Amount Per Serving
Calories 580 | Total Fat 35g (sat 4.5g trans 0g) | Cholesterol 0mg | Sodium 280mg | Total Carbohydrate 54g | Dietary Fiber 10g | Sugars 7g (Includes 0g Added Sugars) | Protein 13g | Vitamin D 0% | Calcium 10% | Iron 30% | Potassium 20%

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