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A lightly roasted vegetable pasta bake made with gluten-free green pea pasta, which is made with green pea flour, mixed with a rainbow of vegetables and a light tomato sauce.
ROASTED VEGETABLE PEA PASTA BAKE (GLUTEN-FREE & VEGAN)
I love a good pasta bake, but this isn't like most of my pasta bakes.
They're usually really rich with a thick sauce, but this one is lighter.
It's more about the roast vegetables with just a hint of light tomato sauce. I wanted to try gluten-free pasta.
I'm fortunate enough not to have to eat gluten-free but I know many of my readers aren't so lucky.
I have to say I was impressed.
GREEN PEA PASTA
When I decided to try a gluten-free pasta, I thought it was safer to stick to a brand I know, so I tried Napolina's Green Pea Pasta.
It really is green isn't it and you can taste a slight sweetness from the peas.
The pasta is organic and contains only green pea flour (or red lentil flour in the other pasta).
They are a great source of fibre and protein and help towards your five-a-day.
It seemed like a good place to start.
ROASTED VEGETABLES
For my pasta bake I roasted a rainbow of vegetables.
Red onions, carrot, red pepper, yellow pepper and courgette (zucchini).
I cut them into smaller pieces than usual as I only wanted to lightly roast them and sprayed them with some extra virgin olive oil.
While they were roasting, I cooked the pasta according to the instructions and then tossed the drained pasta with the vegetables, sweetcorn, tomato passata and fresh basil.
I seasoned the pasta bake with salt, pepper and a generous pinch of paprika.
GLUTEN-FREE PASTA
So what did I think of the gluten-free pasta?
It wasn't bad at all.
There wasn't a lot of difference between this and standard pasta.
I've had gluten free pasta before. by mistake and it was vile.
I think it's come on a lot since then.
The texture was pretty good too. It had a little more chew than regular pasta, but that was it. I would definitely say make sure it's al dente to eat it at it's best.
Things have definitely improved in the gluten-free area.
Yield: 3-4
Roasted Vegetable Pasta Bake
A lightly roasted vegetable pasta bake made with gluten-free green pea pasta, which is made with green pea flour, mixed with a rainbow of vegetables and a light tomato sauce.
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Ingredients
- 1 large red onion, cut into small wedges
- 1 red bell pepper, cut into small chunks
- 1 yellow bell pepper, cut into chunks
- 1 carrot, peeled and sliced
- 1 medium courgette (zucchini), sliced
- a generous spray of olive oil
- 500g/18 oz tomato passata
- a generous handful of fresh basil
- good grinding of salt and pepper
- 1/2 tsp paprika (more if you like)
- 300g/10 oz spiral pasta (standard or gluten-free)
Instructions
- Preheat the oven to 180c/160c fan/350f/gas mark 4.
- Pour the cut veg into a roasting tin and spray with olive oil then toss until coated.
- Roast the vegetables for 15 to 20 minutes until cooked and lightly roasted (no too charred).
- While the vegetables are roasting cook the pasta according to the packet until al dente. You definitely want it on the firmer side as it will have a little time in the oven too.
- Pour the drained pasta, passata, basil and seasonings in with the vegetables and toss.
- Cook for 10-12 minutes to give the sauce a chance to take in the flavours and heat through.
- Remove from the oven, give a good mix and serve with a grating of veggie or vegan Parmesan (optional).
- Enjoy!
Notes:
You may use gluten-free or standard pasta for this dish.
You can add extra vegetables if you like.
Once the pasta is cool, you can keep it in an airtight container in the fridge for 2-3 days.
Calories
287.74Fat (grams)
6.47Sat. Fat (grams)
0.95Carbs (grams)
50.55Fiber (grams)
6.99Net carbs
43.56Sugar (grams)
10.55Protein (grams)
10.13Sodium (milligrams)
123.40Cholesterol (grams)
0.00
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