Inside Scoop: This Easy Gluten-free Pesto Pasta With Roasted Veggies is vegan, gluten-free, loaded with veggies, and has a delicious and rich pesto flavour.
Who loves pasta, put your hand up!?
It’s one of those meals that you can make to be incredibly healthy with a few simple ingredients, but yet, taste really awesome. As a matter of fact, pasta can be healthy, delicious and come in the form of a box! When you are pressed for time, all you need is noodles and a healthy jarred pasta sauce and BAM you have dinner in 10 minutes. It’s awesome. Who doesn’t love pasta?
However, as many of you know I have gut issues, and it’s not always easy to find pasta noodles that suit my digestive needs.
I’m usually okay with a small quantity of rice, quinoa or lentil-based pasta, most times I try to opt-for a grain-free pasta option, or when I know that I’m cooking for the whole family, there is one brand that’s a no-fail every time I use it, AND this gluten-free pasta brand just released a new line of pasta so of course I had to share with you all.
A nutrient dense, whole grain, protein loaded, fiber packing gluten-free pasta noodle that makes this Gluten-free Pesto Pasta With Veggies pure magic.
DIVE INTO THIS EASY VEGGIE LOADED GLUTEN-FREE PESTO PASTA
So this Dairy-free Pesto Sauce is life over here, it’s one of those condiments that is ready in about 5 minutes and you can put it on EVERYTHING! It’s also loaded with antioxidants, contains 2 cups of greens, is completely vegan, and makes this easy Gluten-free Pesto Pasta dish unbelievably delicious.
I’ve been whipping up this pasta dish for so long now, it’s about damn time we publish a post about it!
Also, please don’t let the ‘roasted veggies’ fool you, this gluten-free pesto pasta is a pasta dish that’s made for veggie haters and veggie lovers alike.
I know this as a testament because my daughter gobbled this pasta dish up before she even realized there were mushrooms in it (she’s not a fan of mushrooms). So, if you’re not a salad lover, and you really struggle with raw veggies or getting veggies into your diet, trust me when I say this gluten-free pesto pasta is going to solve all of your veggie drama!
Check out this little video that shows you how to create the pesto:
Keeping pasta simple
I have tried so many times to create elaborate vegan pasta dishes by combining plenty of different flavours and sauces together, only to struggle with the end result taste.
I really think I was just trying too hard, because I’m now starting to realize that when it comes to pasta in this household, the best way to do it is to keep it as simple as possible.
Minimal ingredients, some roasted or baked veggies, a little bit of nutritional yeast (or organic cheddar for the hubs and kiddo), and ingredients that really work.
This Gluten Free Pesto Pasta With Roasted Veggies is:
- Loaded with antioxidants
- High in fiber
- High in protein (especially if you snatch up the GoGo Quinoa Super Grains noodles)
- Loaded with flavour
So I hope that when you are in a pinch you can pop into this gluten-free pesto pasta recipe and end up feeling really quite satisfied.
Or, if you’re looking for another vegan pasta option, make sure you check out this Sun-dried Tomato Cashew Cream Pasta Sauce which is made in a creamy and delicious fashion, but completely dairy-free.
Curious about getting more simple recipes into your busy lifestyle? Download your FREE 5 Ingredient Cookbook today and simple meal planning tips delivered straight to your inbox. Download your cookbook here:
What are your thoughts on this Gluten-free Pesto Pasta With Roasted Veggies? Let us know in the comments below.
Easy Gluten-free Pesto Pasta With Roasted Veggies (Vegan)
- 1 pack GoGo Quinoa Spaghettini 227 g, or pasta of choice
- 2 large red pepper chopped
- 1 cup cherry tomatoes
- 1 cup mushrooms button, sliced
- 10 sun-dried tomatoes julienned
- 1/4 cup antioxidant pesto
- 1 lemon juiced
- 1 Tbsp extra virgin olive oil
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- Optional: top with red pepper flakes some nutritional yeast, chopped basil.
- Preheat oven 415F.
- Toss all the veggies in a bowl with oil, salt and pepper and lay flat on a parchment lined baking tray, bake for 15-20 minutes. Until soft and tomatoes look blistered.
- Meanwhile, cook the pasta al dente (use instructions on box), drain water and add some olive oil to keep the noodles from sticking.
- Add the veggies and noodles to a bowl, squeeze the lemon juice over the noodles and toss.
- Add the pesto and toss. Garnish as desired.
Optional: top with red pepper flakes, some nutritional yeast, chopped basil.