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Vegetable pasta topped with parmesan and pecans

Pasta with roast vegetables and pecans©

Steer away from unhealthy comfort food and enjoy this delicious mix of roast vegetables, pecan nuts and pasta with a hint of garlic and basil. A fantastic way to boost your vegetable intake!


Serves: Serves 8

Number of ingredients: 12 Ingredients

To prep: 10 Minutes Prep

To cook: 30 Minutes Cook

Difficulty: Medium

Nutrition per serving

  • Energy : 1340kJ

  • Protein: 8g

  • Fat (total) : 12g

  • - Saturated Fat: 1g

  • Carbohydrate (total): 41g

  • Fibre: 6g

  • Sodium: 100mg


2 red onions, cut into eighths

1 punnet cherry tomatoes

4 baby eggplant, sliced lengthways

10 Dutch carrots, peeled

4 cloves garlic, skin on

1 tablespoon olive oil

100g pecan nuts, chopped

400g fettuccine

2 tablespoons olive oil, extra

2 tablespoons lemon juice

1/4 teaspoon salt

1 cup fresh basil leaves, torn


  1. Place onions, tomatoes, eggplant, carrots and garlic in a large mixing bowl.
  2. Add oil and mix, lightly coating the vegetables with oil.
  3. Spread the vegetables on tray, and bake in a moderate oven, 180C, for 20 minutes.
  4. While the vegetables are roasting, spread pecan nuts on a tray and bake for 8-10 minutes.
  5. Prepare fettuccine according to packet instructions.
  6. In a small bowl, combine olive oil, lemon juice and salt. Remove vegetables from the oven and squeeze the garlic out of its skin into the oil mixture. Mash with a fork.
  7. Add roasted vegetables and olive oil mixture to cooked pasta.
  8. Serve sprinkled with roasted pecan nuts and basil.