Name: Spaghetti with Roasted Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 1 batch Gluten Free Chickpea Noodles; ¼ cup red bell peppers, sliced; ¼ cup yellow bell peppers, sliced; ¼ cup orange bell peppers sliced; ⅓ cup zucchini, sliced; ¼ cup shiitake mushrooms, sliced; ½ medium red pepper, sliced; Extra-virgin olive oil; 1 tbsp. extra-virgin olive oil; 1 tbsp. toasted sesame oil; 1 tbsp. gluten-free tamari; 1 tbsp. seasoned rice wine vinegar

How would you like to make your very own gluten free pasta recipe and top it off with fresh roasted veggies? Our gluten free pasta dish is absolutely wonderful and we are excited to share it with you. This pasta recipe has outstanding flavor and great texture – let’s just say it is instant pleasure for those who serve up gluten-free pasta dishes.

Our gluten free pasta is so flavorful that you will find yourself wondering why you should purchase gluten free pasta in the store. Just think about all the health benefits received when making our pasta recipe with garbanzo bean flour, including a huge dose of protein. We are certain you will find it truly amazing!

Making gluten free pasta has never been easier and anyone can do it, so don’t shy away because you think you may not have the right tools in your kitchen.

Spaghetti with Roasted Vegetables

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

45 minutes

Author:

Palouse Brand

Image of Spaghetti with Roasted Vegetables

Ingredients

1 batch Gluten Free Chickpea Noodles
¼ cup red bell peppers, sliced
¼ cup yellow bell peppers, sliced
¼ cup orange bell peppers sliced
⅓ cup zucchini, sliced
¼ cup shiitake mushrooms, sliced
½ medium red pepper, sliced
Extra-virgin olive oil
1 tbsp. extra-virgin olive oil
1 tbsp. toasted sesame oil
1 tbsp. gluten-free tamari
1 tbsp. seasoned rice wine vinegar

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Directions

Cook noodles for 8 minutes, drain and toss with just enough extra-virgin olive oil to add flavor and prevent sticking.
Preheat oven to 400 degrees.
Toss vegetables lightly with olive oil and season with salt and pepper.
Place vegetables on a large baking sheet in a single layer and roast until tender and slightly caramelized, about 20 minutes.
Whisk the last four ingredients to make the dressing.
Once well combined toss with spaghetti and vegetables.