Gluten Free Fusilli with Roasted Vegetables Recipe
Updated Mar 03, 2021, Published Jul 11, 2016
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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 Fusilli with Roasted Vegetables Recipe
Ingredients
- 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
Instructions
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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