Oven-Roasted Vegetable Pasta | Gluten-Free, Vegan

Course: Main Course

Cuisine: Italian

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour 5 minutes

Servings: 2 servings

A quick summer meatless meal that takes little effort and is delicious! Oven-roasted vegetable pasta recipe

2 organic sweet peppers washed (I used red)
1 pint organic cherry tomatoes various colours, washed
2 organic zucchinis washed
1 small eggplant (optional)
2 garlic heads unpeeled
1 Tbsp oregano (dry)
1/2 tsp sea salt
1/8 tsp black pepper
extra-virgin olive oil for cooking
200 g organic pasta of your choice (I chose gluten-free spaghetti made with brown rice and quinoa - yum!)
3 Tbsp organic cheese (use vegan cheese for vegan option)
1/2 cup raw walnuts coarsely broken in pieces (I just crushed them in my hands)
1 Tbsp fresh oregano
6 fresh basil leaves

Cut the zucchini in thick slices, lengthwise.
Do the same with the eggplant, if using.
Cut the sweet peppers in thick slices.
Cut the cherry tomatoes in half.
Cut just the tops of the garlic heads, only to expose a bit of the flesh.
Put everything onto a large cookie sheet lined with parchment paper, messy, drizzle with good quality olive oil, mix with your hands right on the cookie sheet, then spread all the veggies around to be as flat as possible. Sprinkle with sea salt, dry oregano, and pepper.
Put in the oven at 425F for 50-60 minutes (keep an eye on it in the end so that nothing burns).
While this is cooking, make a nice green salad with a simple balsamic-olive oil-maple syrup dressing.
Cook the pasta according to the package instructions in the last 15 minutes.
To serve: simply distribute the pasta in each plate, then add the oven-roasted veggies on top, with your hands, press at the bottom of the garlic head until the cooked garlic comes out and drop on top of the veggies, drizzle everything with a little bit of olive oil, sprinkle with cheese (if using), the raw walnuts, and the fresh oregano and basil.
Enjoy right away!