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Roasted Vegetable Pasta - Gluten Free & Vegetarian

Roasted Vegetable Pasta. Butternut squash, broccoli, carrots and cauliflower get the roasted treatment and are tossed with brown rice pasta and topped with grated Parmesan cheese. 
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Calories 204kcal

Ingredients

  • 4 cups cubed butternut squash
  • 2 cups broccoli & cauliflower florets
  • 1 cup carrots
  • 1 shallot cut the bulb in half and peel the layers off
  • 4 cloves garlic peeled and smashed
  • 1 red pepper sliced in four, then eight, then sixteen
  • 2 -3 tbsp. olive oil
  • sea salt and pepper
  • pasta of choice I used 1/2 package of brown rice spaghetti for four portions
  • FOR THE PASTA SAUCE
  • 1/4 cup olive oil
  • 1/2 cup grated parmesan
  • 1/4 -1/2 cup reserved pasta water

Instructions

  • Heat oven to 400
  • Toss the veggie ingredients into a roasting pan, I used a 9x13, and toss well with the olive oil, sea salt & pepper
  • Roast the veggies for 45-60 minutes depending on how charred you like them. I do about 55 minutes for slightly browned edges. Stir twice to make sure nothing is burning to the bottom
  • Meanwhile, start your salted pasta water and get going on whatever noodles you are using. I like brown rice spaghetti, but you do you. Cook to the package instructions. Reserve about 1/2 cup of the pasta water for your sauce
  • For the sauce, heat the olive oil over medium low in a skillet. Add the cooked and drained pasta while it's still hot and toss. Add the parmesan cheese and toss again. Add the pasta water a bit at a time to make the noodles saucy. This depends on how many noodles you're using. For my four portions, I used 1/4 cup
  • Plate out your pasta, top with the roasted veggies and a little more parmesan cheese

Nutrition

Serving: 4 | Calories: 204kcal | Carbohydrates: 7g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 215mg | Potassium: 213mg | Fiber: 1g | Sugar: 3g | Vitamin A: 6385IU | Vitamin C: 41.3mg | Calcium: 155mg | Iron: 0.5mg