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  • ellenday2002

Pesto pasta with roasted vegetables, topped with mozzarella and cherry tomatoes

Welcome to the start of my Student Meal blogs! I’ll be sharing recipes on here that are easy to make and that can last a few days in the fridge, hopefully helping to prevent you from buying lunch out a lot (something I can be guilty of too!). This meal is such a simple one but it is really tasty and nutritious too. I’ve decided to use mushrooms, green beans an courgettes but you can use any vegetables that take your fancy.

Makes 4 portions


· 300g pasta (any shape)

· One jar of pesto

· 170g green beans/fine beans

· 300g mushrooms

· 1 courgette

· 1 mozzarella ball

· Cherry tomatoes

· Dried mixed herbs

· Garlic powder


1. Preheat the oven to 200 degrees Celsius

2. Chop up the mushrooms and courgettes into medium size chunks and cut the green beans in half.

3. Add the vegetables to a roasting tray and add oil, dried mixed herbs and garlic powder as well as salt and pepper.

4. Place on the oven for around 30-40 mins.

5. Cook the pasta until it’s al dente and add in the pesto.

6. Take the vegetables out of the oven and ass the pesto pasta into the roasting tray with the vegetables.

7. Mix the pasta and vegetables and then portion into four Tupperware boxes.

8. Add sliced cherry tomatoes and cubes of mozzarella on top.

9. Enjoy! This should keep for 3-4 days :)

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