My Gluten Free Roasted Vegetable Pasta Bake

My Gluten Free Roasted Vegetable Pasta Bake

Hi and welcome back.

I hope you are doing well and enjoying the start of the Autumn season. Personally, I love this season; the cooling weather gives me the perfect excuse to curl up in my favourite jumpers and enjoy good comfort food.

One recipe I have been loving so much already this year but I have been re-creating recently is my gluten free Roasted Vegetable Pasta Bake. I love all types of pasta bake and find pasta is the ultimate comfort food to me.

There is just nothing more relaxing to me than enjoying a tasty meal with friends and family.

The other thing I love about this recipe is how versatile it is; you can make it dairy free by adding dairy free cheese, change it to a meat dish by adding chicken or bacon and or just enjoy as is.

I hope you enjoy this recipe as much as I do. C. -x-.


Gluten and Dairy Free Roasted Vegetable Pasta Bake

Gluten Free Roasted Vegetable Pasta Bake

A perfect meal for a cold night; My Gluten Free Roasted Vegetable Pasta Bake.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Main Course
Servings 6

Ingredients
  

  • 300 g passata or tinned tomatoes
  • 250 g gluten free pasta
  • 100 g peas
  • 100 g sweetcorn
  • 50 g grated cheese Dairy Free if needed
  • 4 medium carrots
  • 1 medium broccoli
  • 1 medium red bell pepper
  • 1 medium red onion
  • 1 tsp salt and pepper
  • 1 tsp chilli powder or chilli flakes

Instructions
 

  • Pre-heat the oven to 180°C.
  • Peel and roughly chop the: onions, carrots, pepper and broccoli.
  • Add the vegetables to a roasting dish with a drizzle of oil and 1 tsp of salt and pepper and roast for 20 minutes.
  • While the vegetables are roasting, add the pasta to a pot of boiling water.
  • Cook the pasta for 10 minutes or until softened.
  • Once the pasta is cooked, drain the pasta and add to the roasted vegetables.
  • Add the : tinned tomatoes, peas, sweetcorn the pasta mix and stir to mix.
  • Add the tinned tomatoes (or passata) to the pasta mix with 1 tsp of chilli, salt and pepper.
  • Bake for 15 minutes.
  • Add the grated cheese and bake for a final 5 minutes.
  • Serve immediately or leave to cool and freeze for a grab and go meal.½

Notes

  • If you don’t like these vegetables, why not add diced courgette instead?
  • Chilli too spicy for you? Why not add 1 tsp garlic powder instead?
  • On the Low FODMAP? Remove the onion and cheese.
Keyword gluten free meals, gluten free pasta, pasta bake

Baked pasta bake.

There you go! My quick and simple pasta bake that everyone will enjoy. I hope you love this recipe. If you re-create it, please let me know by tagging me on Instagram using #livingcoeliac or by sharing photos to my Facebook page.

-x-

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