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-.



Prep time: 15 minutes plus 30 minutes to roast vegetables; Baking time: 30 minutes; Serves: 6



Ingredients

  • 250g pasta.
  • 1 onion.
  • 1 broccoli.
  • 4 medium sized carrots.
  • 1 medium red bell pepper.
  • 100g peas.
  • 100g sweetcorn.
  • 50g cheese grated (optional but tastes incredible).
  • 1 tin passata.
  • 1 teaspoon: salt, pepper, chilli and mixed herbs.
Roasted Vegetables

Method

  • Cook pasta in a saucepan for 10 minutes or until mostly cooked.
  • Chop: carrots, onion, broccoli and pepper and add to a roasting tray with a teapsoon oil.
  • Roast vegetables at 180 Degrees Celsius for 30 minutes or until softened.
  • Drain pasta and add to roasted veggie mix.
  • Add peas, sweetcorn, spices and tin of passata.
  • Stir until fully combined.
  • Bake in a pre-heated oven at 180 Degrees Celsius for 10 minutes or until fully cooked.
  • Add grated cheese and bake for a further 5 minutes.
  • Serve immediately.
Baked pasta bake.

Tips

  • Pre-cooking the pasta for 10 minutes allows for a shorter baking time.
  • Don’t fully cook the pasta or it will fall apart when baked.
  • Gluten free Penne pasta is the best option for this recipe.
  • Don’t like onion or pepper? Why not try courgette instead?
  • If you are adding chicken to this recipe, fry 100g in a pan on medium heat until fully cooked. Shred and add to pasta bake when you add the pasta.
  • Why not freeze this recipe? Allow to cool and transfer to a freezable container and store for 1 month. To re-heat, defrost for 2 hours then cook for 10 minutes in a pre-heated oven at 180 Degrees Celsius for 10 minutes or until fully cooked

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-

Gluten free Roasted Vegetables Pasta Bake by LivingCoeliac.

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