Gluten Free Roasted Veggie Pasta

In this tasty gluten free pasta recipe the vegetables are roasted al dente in their flavourful juices and then tossed with your favourite pasta. This simple pasta recipe takes just minutes to prepare, making this a favourite anytime vegetarian meal

 

Ingredients

1 medium size yellow onion, roughly chopped
3 large tomatoes, cut into bite size pieces
2 yellow bell peppers, cut into bite size pieces
6 oz. medium size button mushrooms, quartered
1 lb. young asparagus spears, trimmed and cut into 2-inch pieces
4 garlic cloves, quartered
ΒΌ cup extra virgin olive oil
1 Tbsp. dried basil
1 tsp. Himalayan salt or to taste
Hot chili pepper flakes to taste (optional)
10 oz. uncooked gluten free pasta (quinoa, corn or rice)
Note: in this recipe the flavour is as good as the ingredients, try to use young organic veggies if possible

Instructions

Preheat oven to 400 F
In a large oven proof pan combine all the ingredients, except the asparagus and bake for 15 minutes, carefully stirring half way through
While the veggies are baking, cook the pasta according to the package instructions
After 15 minutes, add the asparagus to the vegies and bake for 5 more minutes
Add the pasta to the veggies and combine well. Enjoy!


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