Creamy Pesto Pasta with Roasted Vegetables

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Take a trip to Italy with our very own Sonya M.’s Creamy Pesto Pasta with Roasted Vegetables recipe sprinkled with better-for-you SALT FOR LIFE® 75!


Juice of 1 lemon
2 cups basil leaves, packed
2 small avocados
1/3 cup grated parmesan cheese
2 garlic cloves
2 tbsp extra virgin olive oil
SALT FOR LIFE® 75 to taste
Pepper to taste
1 bunch asparagus, cut into small pieces
1 ½ cup heirloom cherry tomatoes
1 ½ cup brown mushrooms
4 cups Penne pasta

Ricotta cheese (optional)

YIELDS:  4 servings


  1. Combine lemon, basil, avocados, parmesan, garlic, olive oil, SALT FOR LIFE® 75 and pepper in food processor and blend until smooth. Slowly add additional oil as needed for desired consistency.
  2. Toss asparagus, tomatoes and mushrooms in olive oil and season with SALT FOR LIFE® 75 on a baking sheet. Roast veggies at 400 degrees for 20 minutes.
  3. Toss cooked pasta with pesto and veggies until all ingredients are fully incorporated.
  4. Sprinkle with ricotta cheese (optional)