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.
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