Gluten Free Fusilli with Roasted Vegetables
We’ve taken a classic dish and given it a healthier spin by using chickpea pasta along side roasted vegetables. Luckily, your oven does most of the work.
Servings: 6 Servings
Calories: 231kcal
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 bell pepper seeded, deveined, and cut into 1-inch pieces
- 1 yellow bell pepper seeded, deveined, and cut into 1-inch pieces
- 10 garlic cloves peeled
- 1 pint cherry tomatoes
- 5 tablespoons extra-virgin olive oil divided
- Kosher or fine sea salt
- Freshly ground black pepper
- 1 teaspoon Italian seasoning
- 2 8-ounce packages chickpea fusilli or rotini
- ¾ cup grated Parmesan cheese or dairy-free substitute plus more for serving
- 8 basil leaves chopped
Instructions
- Preheat the oven to 450°F.
- 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 pasta. Bring a large pot of heavily salted water to a boil. Cook according to the package directions. Reserve about a cup of the pasta cooking water and drain the rest.
Nutrition
Calories: 231kcal | Carbohydrates: 17g | Protein: 7g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 225mg | Potassium: 590mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6295IU | Vitamin C: 86.1mg | Calcium: 185mg | Iron: 1.4mg