Fusilli With Roasted Vegetable Recipe.jpg

Gluten Free Fusilli with Roasted Vegetables Recipe

We’ve taken a classic dish and given it a healthier spin. All the flavor you crave with none of the guilt! Using chickpea pasta instead of traditional gluten-free pasta gives this meat-free dish as much protein as a steak! Roasting the vegetables creates a depth of flavor and the good news is that your oven does most of the work.

5 from 1 vote
Fusilli With Roasted Vegetable Recipe.jpg
Print Recipe

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.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Servings: 6 Servings
Calories: 231kcal
Author: Carol Kicinski

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

Nutrition Facts
Gluten Free Fusilli with Roasted Vegetables
Amount Per Serving
Calories 231 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 3g15%
Cholesterol 11mg4%
Sodium 225mg9%
Potassium 590mg17%
Carbohydrates 17g6%
Fiber 4g16%
Sugar 7g8%
Protein 7g14%
Vitamin A 6295IU126%
Vitamin C 86.1mg104%
Calcium 185mg19%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free 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.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Chickpeas Fusilli Magazine Optionally Dairy Free Optionally Vegan Pasta Roasted Vegetables
0 shares
Previous Post

Gluten Free Bone Broth Recipe

Next Post

Gluten Free Fried Cauliflower “Rice” Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating