whole grain penne with roasted vegetables & sun-dried tomato pesto recipe - Whole Grain Penne with Roasted Vegetables & Sun-Dried Tomato Pesto served in a white bowl overhead view

Whole Grain Penne with Roasted Vegetables & Sun-Dried Tomato Pesto Recipe, Easy Italian Dinner in 45 Minutes

ByChloe

Whole Grain Penne with Roasted Vegetables & Sun-Dried Tomato Pesto

Table of Contents

Whole Grain Penne with Roasted Vegetables & Sun-Dried Tomato Pesto: A vibrant, fiber-packed pasta that bursts with the sweetness of roasted veggies and the deep umami of sun-dried tomato pesto, all cloaked in hearty whole grain penne.

There are certain dinners that feel like a celebration of the season, and this whole grain penne with roasted vegetables & sun-dried tomato pesto recipe is certainly one of them. I still remember the first time I pulled a sheet pan of blistered cherry tomatoes and deeply caramelized peppers from the oven on a late summer evening. The kitchen filled with an aroma so sweet and savory it pulled my family in from the garden. I tossed the roasted gems with nutty whole grain penne, then swirled through a brick-red pesto I had made from the last jar of oil-packed sun-dried tomatoes. That first forkful tasted like sunshine and effortlessness wrapped together. It is one of those meals that looks like you spent hours fussing, but the oven and food processor do the heavy lifting. Even now, when I want a dinner that feels both nourishing and a little bit special without a complicated process, this is the one I turn to. It reminds me why simple Italian cooking is so deeply satisfying, it is all about coaxing maximum flavor from humble ingredients.

What sets this homemade whole grain penne with roasted vegetables & sun-dried tomato pesto apart from other pasta recipes is the layering of textures and concentrated flavors. The whole grain penne has a hearty chew and ridges that grip every bit of sauce, while the vegetables are roasted until they collapse into sweetness and char at the edges, a trick that caramelizes their natural sugars. The sun-dried tomato pesto is where the real magic happens. Unlike a classic basil pesto, this version leans on the deep, almost smoky intensity of sun-dried tomatoes, rounded out with toasted pine nuts and a bright hit of lemon. It is a no-cook sauce that comes together in seconds yet tastes like something you simmered all afternoon. We also use the starchy reserved pasta water to bring everything together into a silky coating, a technique that makes the sauce cling beautifully to those whole grain ridges. I have made plenty of veggie pasta dishes over the years, but this best whole grain penne with roasted vegetables & sun-dried tomato pesto recipe is the one friends and neighbors ask for again and again.

This meal is perfect for busy weeknights when you want something wholesome but deeply comforting. It works beautifully for meal prep, the pesto can be made ahead and the vegetables roasted in advance if you like. It is also ideal for a relaxed weekend dinner with a glass of rustic red wine and a crisp salad on the side. If you have ever stared at a box of whole grain pasta wondering how to make it truly irresistible, this is your answer. The recipe is wonderfully forgiving, use whatever vegetables look best at the market. And while you are planning a cozy dinner, you might also enjoy our fluffy Japanese souffle pancakes for a sweet weekend breakfast treat that feels just as special. For now, let us walk through exactly how to make this vibrant pasta dish, from roasting the vegetables to building that gorgeous pesto.

Why You Will Love This Whole Grain Penne with Roasted Vegetables & Sun-Dried Tomato Pesto Recipe

  • Incredibly fast active time. While the vegetables roast for about 30 minutes, you cook the pasta and blitz the pesto in a food processor. The total hands-on effort is barely 15 minutes, yet you end up with a deeply flavorful dinner.
  • Packed with feel-good ingredients. Whole grain penne delivers fiber and protein, roasted vegetables provide vitamins and natural sweetness, and the pesto uses heart-healthy olive oil and nuts. This is an easy whole grain penne with roasted vegetables & sun-dried tomato pesto you can feel great about eating.
  • Layers of bold, complex flavor. Roasting melds the vegetables into tender, caramelized bites. The sun-dried tomato pesto brings a savory umami punch that plain marinara just cannot match, and the fresh basil finish lifts everything.
  • Versatile and adaptable. You can swap the vegetables with whatever is in season, add chickpeas or shredded chicken for extra protein, or make it completely vegan with a simple nutritional yeast swap. It is the sort of recipe that becomes your own.
  • Meal prep friendly. The pesto and roasted vegetables store beautifully, meaning you can assemble the dish later in the week with freshly cooked pasta. It is also excellent leftover, the flavors meld and deepen overnight.
  • Family approved comfort food. Even picky eaters who shy away from whole wheat pasta often clean their plates with this recipe. The sweet roasted tomatoes and cheesy pesto coating make it as appealing as any restaurant pasta.

Your Simple Ingredients for the Perfect Whole Grain Penne with Roasted Vegetables & Sun-Dried Tomato Pesto

ingredients for Whole Grain Penne with Roasted Vegetables & Sun-Dried Tomato Pesto

Pasta

  • 340 g (12 oz) whole grain penne or rigatoni
  • 1 tbsp kosher salt (for pasta water)

Roasted Vegetables

  • 2 cups cherry tomatoes, halved
  • 1 large yellow bell pepper, cut into 1-inch chunks
  • 1 medium red onion, cut into wedges, root intact
  • 3 cloves garlic, unpeeled
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper

Sun-Dried Tomato Pesto

  • 1/2 cup oil-packed sun-dried tomatoes, drained, oil reserved
  • 1/3 cup packed fresh basil leaves
  • 3 tbsp toasted pine nuts
  • 2 tbsp reserved sun-dried tomato oil or extra-virgin olive oil
  • 1 tbsp freshly squeezed lemon juice
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1/4 tsp red pepper flakes (optional)

Garnish

  • 1/4 cup torn fresh basil leaves
  • 2 tbsp toasted pine nuts
  • Grated Parmesan as needed

Ingredient Notes

Whole grain penne. The ridges and sturdy shape of penne or rigatoni are perfect for capturing the chunky pesto and roasted vegetable bits. Whole grain pasta adds a nutty depth and extra fiber, but if you only have regular semolina penne, the dish will still be wonderful. Cook it a minute less than the package says so it stays firm when tossed with the hot sauce.

Cherry tomatoes. Look for ripe, deeply colored cherry or grape tomatoes, they become jammy and sweet in the oven. Halving them releases their juices and helps them caramelize. Roma tomatoes cut into chunks work too, though they will take a few extra minutes to reach the same soft intensity.

Yellow bell pepper. I love the mild sweetness a yellow pepper brings, but red or orange peppers are just as good. Cutting them into generous 1-inch chunks ensures they hold their shape and char at the edges without turning to mush. For a smoky note, char the whole pepper directly over a gas flame first, then peel and chop before roasting.

Red onion. Keeping the root end intact when cutting wedges helps the layers stay together on the baking sheet. Roasting transforms the onion from sharp to mellow and buttery. You can substitute a sweet onion or shallots if that is what you have.

Oil-packed sun-dried tomatoes. These are essential for the pesto, they are plump, intensely flavored, and come with a flavorful oil that we use to build the sauce. Avoid dry-packed tomatoes unless you rehydrate them well, the texture and depth will not be the same. Drain the tomatoes but save every drop of that gorgeous oil.

Fresh basil. You will use it in the pesto and as a final fresh garnish. The basil in the pesto gives a familiar herbal lift that balances the sun-dried tomatoes. Pack the leaves firmly when measuring, and choose vibrant green leaves without black spots.

Pine nuts. Toasting pine nuts brings out their buttery, almost sweet flavor. You can toast them quickly in a dry skillet, shaking often until golden. If pine nuts are unavailable, walnuts or blanched almonds make good alternatives, just toast them the same way. For a nut-free version, use toasted sunflower seeds.

Parmesan cheese. Use a genuine Parmigiano-Reggiano that you grate yourself for the best melting quality and savory punch. The cheese adds saltiness and body to the pesto. For a vegan option, swap in nutritional yeast, two tablespoons in the pesto, and skip the garnish cheese.

How to Make Perfect Whole Grain Penne with Roasted Vegetables & Sun-Dried Tomato Pesto

how to make Whole Grain Penne with Roasted Vegetables & Sun-Dried Tomato Pesto step by step

Step 1: Roast the vegetables

Preheat your oven to 220°C (425°F). On a large rimmed baking sheet, toss the halved cherry tomatoes, bell pepper chunks, red onion wedges, and unpeeled garlic cloves with the olive oil, sea salt, and freshly ground black pepper. Spread everything into a single, even layer, giving each piece room to breathe. If the pan is crowded, the vegetables will steam instead of caramelizing, so use two baking sheets if needed. Roast for 25 to 30 minutes, stirring once halfway through, until the tomatoes have softened and burst, the peppers are tender with charred edges, and the onion wedges are golden and translucent. You will know the vegetables are ready when your kitchen smells like a sun-warmed garden and a fork slides effortlessly into the pepper chunks. The unpeeled garlic cloves will be soft and squeezable inside their skins. Remove the pan from the oven and set it aside. This roasting method is deeply satisfying, much like the slow-cooked layers of flavor you would find in a Moroccan chicken tagine, though here it happens in a fraction of the time.

Step 2: Cook the pasta

While the vegetables are roasting, fill a large pot with water and bring it to a rolling boil. Add the tablespoon of kosher salt, the water should taste like the sea. Cook the whole grain penne according to the package directions, but set a timer for 1 minute less than the suggested time. You want the pasta to be quite firm, true al dente, because it will continue to soften when you toss it with the hot vegetables and pesto. Reserve a generous cup of the starchy pasta water before draining. This water is liquid gold, it will help create a silky sauce that clings to the penne. Drain the pasta well, then return it to the warm pot. If you tip the drained pasta back into the still-hot pot, the residual heat keeps everything moving beautifully.

Step 3: Make the sun-dried tomato pesto

In the bowl of a food processor, combine the drained sun-dried tomatoes, packed basil leaves, toasted pine nuts, grated Parmesan, lemon juice, and red pepper flakes if you are using them. Pulse a few times until the ingredients are roughly chopped and just starting to come together. Then, with the motor running, slowly drizzle in the reserved sun-dried tomato oil or extra-virgin olive oil. Process until the mixture is smooth but still has a bit of visible texture, you do not want a completely pureed paste. Stop and scrape down the sides as needed. Taste the pesto and season with a pinch of sea salt and a crack of black pepper. If the pesto seems too thick to coat the pasta later, blend in a spoonful or two of the reserved pasta water right now. The lemony, savory scent will be irresistible at this stage.

Step 4: Combine and toss

Pick the roasted garlic cloves off the baking sheet. Squeeze the soft, golden garlic paste out of their skins directly into the pot of drained pasta. Add all the roasted vegetables along with every drop of the caramelized juices from the pan. Dollop the sun-dried tomato pesto over everything. Using two large spoons or a pair of tongs, gently toss the mixture together, adding a splash of reserved pasta water at a time. The starchy water will loosen the pesto and help it wrap around each piece of penne, forming a creamy, cohesive sauce. Keep adding small amounts until the pasta glistens and the vegetables are evenly distributed. The whole grain ridges should be well coated but not swimming. Taste and adjust the salt and pepper one last time.

Step 5: Serve

Transfer the pasta to a large warm serving bowl or platter. Scatter the torn fresh basil leaves and the extra toasted pine nuts over the top. Finish with a generous flurry of grated Parmesan. The contrast of the hot pasta, the fragrant basil, and the nutty crunch makes each forkful complete. Serve immediately while the pasta is at its most luscious. A little trick I learned from my grandmother is to warm the serving bowl by swirling hot water in it first, it keeps the dish at the perfect eating temperature without any extra work.

Pro Tips and Easy Variations for Your Whole Grain Penne with Roasted Vegetables & Sun-Dried Tomato Pesto

Pro Tips

  • Char the pepper for a smoky dimension. Hold the whole bell pepper directly over a gas flame with tongs, turning until the skin blackens all over. Let it steam in a covered bowl for 10 minutes, then peel and chop before roasting. This adds a subtle fire-kissed flavor that transforms the dish.
  • Toast pine nuts with care. Place the pine nuts in a dry skillet over medium heat. Shake the pan gently and continuously. After about 2 to 3 minutes they will turn golden and become very fragrant. Transfer them immediately to a plate so they do not burn in the residual heat.
  • Never skip the pasta water. That cloudy water is full of starch from the whole grain pasta. It acts as a natural thickener, binding the pesto to the penne without making the sauce gluey. Add it slowly until the sauce looks glossy and coats the back of a spoon.
  • Keep the vegetables in a single layer. Overcrowding the baking sheet traps steam and prevents the edges from caramelizing. If you double the recipe, use two sheets on separate oven racks and rotate them halfway through roasting.
  • Cook pasta firmer than you think. Whole grain pasta can quickly go from pleasantly chewy to soft. Taking it out a full minute early ensures it holds its shape when you toss everything together. The carryover heat finishes the cooking.
  • Warm your serving bowl. A cold bowl saps the heat from the pasta and can make the sauce tighten up. Simply fill the bowl with hot tap water while you toss the pasta, then drain and dry it right before serving.

Delicious Variations

  • Add protein for a heartier main. Stir in shredded rotisserie chicken or a can of drained, sautéed chickpeas after tossing the pasta. Both soak up the pesto beautifully and turn this into an even more substantial dinner.
  • Change up the vegetables. In summer, use diced zucchini and eggplant roasted alongside the tomatoes. In autumn, chunks of butternut squash and Brussels sprout halves make a cozy, sweet version of this same dish.
  • Make it creamy. Stir a generous spoonful of whole milk ricotta or a splash of heavy cream into the pesto before tossing. This creates a pink-tinged, velvety sauce that feels ultra indulgent.
  • Go fully vegan. Swap the Parmesan for 2 tablespoons of nutritional yeast in the pesto and skip the cheese garnish. Use extra toasted pine nuts for richness, you will not miss the dairy.
  • Try a nut-free pesto. Replace pine nuts with toasted sunflower seeds or simply leave them out. The sun-dried tomatoes and basil carry enough flavor to stand on their own.

For a sweet counterpart to this savory dinner, our blueberry lemon ricotta pancakes make a perfect weekend breakfast or a fun breakfast-for-dinner option that everyone adores.

Serving Suggestions for a Perfect Dinner

This dish is a complete meal on its own, but a few simple sides can elevate it into a memorable spread. A crisp green salad dressed with a bright lemon vinaigrette cuts through the richness of the pesto and cleanses the palate between bites. I like to include peppery arugula or delicate butter lettuce, plus shaved fennel for extra crunch. Warm, crusty bread rubbed with fresh garlic is essential for mopping up every last streak of sauce. For drinks, a medium-bodied Italian red like a Chianti or a Montepulciano complements the roasted vegetable sweetness beautifully. If you prefer white, a Vermentino with a bit of minerality works wonderfully. For a non-alcoholic option, sparkling water with a squeeze of lemon and a sprig of basil feels celebratory.

This pasta shines at casual family dinners, yet it is pretty enough to serve at a small gathering with friends. I often make a double batch when hosting a meatless Monday potluck. The recipe scales easily, just roast the vegetables on two sheets so they still caramelize, and make the pesto in two batches if your food processor is small. To round out the meal for a crowd, add a simple antipasto platter with olives, marinated artichokes, and slices of fresh mozzarella. It is the kind of dinner that fills the kitchen with warmth and invites everyone to linger around the table a little longer.

Nutrition Information

(Approximate per serving, 4 servings total) Calories: 350, Fat: 12g, Carbohydrates: 42g, Protein: 18g, Fiber: 4g, Sodium: 480mg. Nutritional values are estimates only and will vary based on specific ingredients used.

Storage and Make-Ahead Instructions

  • Refrigerator. Store leftovers in an airtight container in the fridge for up to 4 days. The pasta will absorb some of the sauce as it sits, so when reheating, add a tiny splash of water or vegetable broth to bring back the creamy consistency.
  • Freezer. It is best to freeze the sun-dried tomato pesto separately from the pasta and vegetables. Freeze the pesto in an ice cube tray for easy portions, then transfer the cubes to a freezer bag for up to 3 months. The roasted vegetables and whole grain penne can be frozen together for up to 2 months, though the vegetables will soften further upon thawing.
  • Reheating. For individual portions, microwave for about 2 minutes with a splash of water, stirring once midway. Alternatively, warm the pasta gently in a skillet over medium-low heat, adding a little reserved pasta water or olive oil to loosen the sauce until it is hot and glossy again.
  • Make-Ahead. You can roast the vegetables and make the pesto up to 2 days in advance. Store them separately in the refrigerator. Cook the pasta fresh just before serving, and toss everything together while the pasta is still hot. The pesto can also be made and frozen weeks ahead, which turns this into an almost instant meal on busy nights.

Your Whole Grain Penne with Roasted Vegetables & Sun-Dried Tomato Pesto Questions Answered

Can I use gluten-free pasta instead?

Absolutely. Choose a brown rice or quinoa blend for the best texture. Cook it very carefully because gluten-free pasta can go from firm to mushy quickly. Start checking it a full 2 minutes before the package suggests, and reserve plenty of starchy pasta water to help the sauce cling.

My pesto turned bitter, what went wrong?

Bitterness usually comes from overprocessed basil or pine nuts that are past their prime. If this happens, add a tiny pinch of sugar or an extra squeeze of lemon juice to balance the flavor. Next time, pulse the basil only briefly and taste your pine nuts before toasting to make sure they are fresh.

How can I make this recipe vegan?

Omit the Parmesan cheese from the pesto and use 2 tablespoons of nutritional yeast instead. Skip the cheese garnish at the end. The result is just as savory and satisfying, with a slightly nuttier undertone from the nutritional yeast.

Can I use dry-packed sun-dried tomatoes instead of oil-packed?

You can, but you will need to rehydrate them first. Soak the dry tomatoes in hot water for about 20 minutes until plump, then drain well. Use an equal amount and add a little extra olive oil when blending the pesto to make up for the missing oil. The flavor will be slightly less intense, but still good.

What if I do not have a food processor for the pesto?

A high-speed blender works just as well. You can also finely chop the sun-dried tomatoes and basil by hand, then mash the pine nuts in a mortar and pestle. Stir in the oil, cheese, and lemon juice last. The texture will be more rustic, which is lovely in its own way.

How do I know when the vegetables are roasted perfectly?

You are looking for the cherry tomatoes to have burst and released some of their juices, the bell pepper chunks to be fork-tender with dark caramelized spots, and the onion wedges to be soft and lightly charred. The garlic cloves will feel very soft when squeezed with tongs. If the vegetables still look pale, let them roast a bit longer.

Can I add other vegetables to the roasting pan?

Definitely. Zucchini, eggplant, fennel, asparagus, and even halved Brussels sprouts all work wonderfully. Just be sure to cut them into similar sized pieces so they cook at roughly the same rate. Keep the pan uncrowded for the best browning.

Is it possible to prepare this dish ahead for a dinner party?

Yes. You can roast the vegetables and make the pesto earlier in the day and leave them at room temperature if using within a couple of hours, or refrigerate them. When guests arrive, simply cook the pasta and toss everything together. The whole assembly takes about 10 minutes.

How much pasta water should I really reserve?

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If you made this Whole Grain Penne with Roasted Vegetables & Sun-Dried Tomato Pesto, please leave a comment below and let me know how it turned out.

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