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Love Yourself Roasted Vegetable Pasta

BS-friendly, dairy-free, and gluten-free
Servings 1
Author Chef Pepa Escalante

Ingredients

  • 3 Tbsp Olive oil 2 Tbsp for roasting, 1 Tbsp for sautéing
  • 80 g Cherry tomatoes
  • 80 g Zucchini medium dice
  • 50 g Bell pepper large dice
  • ⅛ tsp Paprika
  • ⅛ tsp Dried thyme
  • ⅛ tsp Dried oregano
  • 80 g Gluten-free pasta
  • 1 cup Canned crushed tomatoes
  • ½ cup Chicken stock
  • 2 tbsp Fresh basil chiffonade
  • A handful of fresh spinach
  • Salt and pepper to taste
  • Fresh lemon juice for finishing

Instructions

  • Preheat the oven to 400°F.
  • Bring a pot of salted water to a boil. Cook the gluten-free pasta,
reducing the package cooking time by 2 minutes. Drain and set aside.
  • Arrange the cherry tomatoes, zucchini, and bell peppers on a lined baking tray. Drizzle with olive oil and season with paprika, thyme, and oregano. Roast for 15 to 20 minutes, or until the vegetables are tender and lightly caramelized. Set aside.
  • Heat the remaining olive oil in a pan over medium heat. Sauté the crushed tomatoes for about 2 minutes, then add the stock and simmer for another 2 minutes.
  • Add the pre-cooked pasta to the sauce and toss gently, allowing it to absorb the flavors.
  • Turn off the heat and fold in the roasted vegetables, fresh basil, and spinach to the pasta.
  • Season with salt and pepper. Finish with a light drizzle of fresh lemon.