Gluten Free Fusilli with Roasted Vegetables

Gluten Free Fusilli with Roasted Vegetables Recipe

We are in full-on swimsuit season and I am really trying to be good when it comes to eating. I’ve been loading up on my veggies, eating lean, clean protein, and have cut way back on refined sugars and starches. And I feel pretty good about all that.

But … sometimes a gal just needs a big bowl of pasta!

This gluten free fusilli with roasted vegetables recipe provides the perfect compromise.  This pasta is loaded with veggies and replaces the typical high starch gluten free pasta with Explore Cuisine Organic Chickpea Fusilli, which is higher in protein.

I love it when you can eat a huge bowl of pasta and still feel virtuous (and fit into those little summer shorts)!

Gluten Free Pasta with Roasted Vegetables

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Gluten Free Fusilli with Roasted Vegetables
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Gluten Free Fusilli with Roasted Vegetables Recipe

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Italian
Servings: 6 people
Calories: 496kcal
Author: Gluten Free & More


  • 3 medium carrots peeled and cut into ½-inch pieces
  • 1 medium eggplant peeled and cut into 1-inch pieces
  • 1 red onion cut into 6 wedges
  • 1 red pepper seeded, deveined, and cut into 1-inch pieces
  • 1 yellow pepper seeded, deveined, and cut into 1-inch pieces
  • 10 garlic cloves peeled
  • 1 pint cherry tomatoes
  • 5 tablespoons olive oil divided
  • Kosher or fine sea salt
  • Freshly ground black pepper
  • 1 teaspoon Italian seasoning
  • 2 8-ounce packages Explore Cuisine Organic Chickpea Fusilli
  • ¾ cup grated Parmesan cheese plus more for serving
  • 8 basil leaves chopped


  • Preheat oven to 450 degrees.
  • Combine the carrots, eggplant, onion, red and yellow peppers, garlic cloves, and tomatoes in a large mixing bowl. Add 3 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon pepper, and the Italian seasoning. Mix well and divide the vegetables between 2 rimmed baking sheets. Roast, stirring every 10 minutes, for 30-35 minutes, or until the vegetables are tender and starting to brown.
  • While the vegetables are roasting, cook the fusilli. Bring a large pot of heavily salted water to a boil. Cook the fusilli according to the package directions. Reserve about a cup of the pasta cooking water and drain.
  • Place the cooked fusilli in a large mixing bowl along with the vegetables, 2 tablespoons olive oil, ¾ cup Parmesan cheese, and the basil. Stir gently to combine. Add some of the reserved pasta water, a little at a time, to moisten.
  • Season to taste with more salt and pepper. Serve with more Parmesan on top, if desired.


Nutrition Facts
Gluten Free Fusilli with Roasted Vegetables Recipe
Amount Per Serving
Calories 496 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g15%
Cholesterol 11mg4%
Sodium 265mg11%
Potassium 1097mg31%
Carbohydrates 63g21%
Fiber 11g44%
Sugar 7g8%
Protein 22g44%
Vitamin A 6295IU126%
Vitamin C 86.1mg104%
Calcium 252mg25%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Chili Peppers Eggplant Explore Cuisine Garlic Gluten-Free Gluten-Free Recipes Healthy Pasta Summer Tomatoes Vegetables
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