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Gluten Free Roasted Veggie Pasta

Published: April 21, 2016 | By: Kristina Stosek
Prep Time Prep Time 5 Minutes
Difficulty Difficulty Beginner
Cook Time Cook Time 20 Minutes
Serves Serves 4
Gluten Free Roasted Veggie Pasta
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Average Rating: 5 | Rated By: 10 users

In this tasty gluten-free vegetarian 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

 

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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
  • ¼ 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

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    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 pasta to the veggies and combine well. Enjoy!

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