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
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!
Prep Time
5 Minutes
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