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
Gluten Free Fusilli with Roasted Vegetables
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

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.

Course: Main Course
Cuisine: American
Servings: 6 Servings
Calories: 231 kcal
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
  1. Preheat the oven to 450°F.
  2. 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.
  3. 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 Facts
Gluten Free Fusilli with Roasted Vegetables
Amount Per Serving
Calories 231 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 3g 15%
Cholesterol 11mg 4%
Sodium 225mg 9%
Potassium 590mg 17%
Total Carbohydrates 17g 6%
Dietary Fiber 4g 16%
Sugars 7g
Protein 7g 14%
Vitamin A 125.9%
Vitamin C 104.4%
Calcium 18.5%
Iron 7.8%
* 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
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