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Two bowls of penne pasta on a table

Roasted veggie pesto penne

Heart healthy recipes


Easy step-by-step recipes for everyone


Roasted veggie pesto penne

4 serves

15 m prep

35 m cook


coarsely chopped vegetables in a bowl

5 cups (700g) coarsely chopped vegetables (see tips)

olive oil

1 tablespoon olive oil

wholemeal pasta

250g wholemeal penne pasta

sundried tomato pesto

2 tablespoons sundried tomato pesto

evaporated milk

340ml can creamy evaporated milk

cannellini beans

420g can no added salt cannellini beans, drained, rinsed

parmesan cheese

⅓ cup grated parmesan cheese

baby rocket

60g baby rocket


uncooked vegetables in a baking tray

Line a large baking tray with baking paper. Place vegetables on prepared tray. Drizzle with oil. Toss to coat. Spread into an even layer. Season with pepper.

roast vegetables in a baking tray

Bake in a 200°C preheated oven for 30 minutes or until vegetables are tender and golden. Meanwhile, cook pasta in a large saucepan of boiling water, following packet instructions, until just tender. Reserve ½ cup of the cooking water, then drain.

pesto and evaporated milk bubbling in a pan

Combine pesto, evaporated milk and reserved cooking water in a large non-stick frying pan over a medium heat. Bring to a simmer. Simmer for 5-10 minutes, stirring occasionally, until slightly thickened.

All ingredients being mixed together in a pan

Add pasta, beans, roasted vegetables and half the parmesan to pesto sauce. Cook, stirring, until combined and hot. Serve with rocket and remaining parmesan.


  • This recipe is ideal for using up whatever vegetables you have on hand. We used a mix of pumpkin, carrot, zucchini, eggplant, capsicum, red onion and thyme but you can use any vegetables suitable for roasting.

  • For a shortcut, packaged chopped vegetables for roasting are available from the fruit and vegetable section at major supermarkets.

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Last updated21 December 2023