Roasted Veggie Pasta

If you haven’t watched the documentary Forks Over Knives yet, you should. It is an extremely informative documentary explaining in easy to understand (and scientifically backed) terms why plant-based eating is the way to optimal health and wellness. Whatever nutrients you are looking for from animals, you get them from plants. And they are actually more bio-available, meaning easy for humans to absorb and digest, coming from plants than they are from animal foods.

This recipe is inspired by one of their recipes. I made some minor changes to make this gluten free as well as plant based.

1 pound gluten free pasta

1/2 large red onion, diced

2 medium carrots, cut into matchsticks

1 pint grape tomatoes, halved

1 medium zucchini, spirialized

1 pound eggplant, skin on, cut into cubes

1/4 tsp Himalayan seat salt

2 1/2 tbsp dried thyme (or chopped fresh thyme leaves)

3 cloves garlic, minced

2 tbsp lemon juice

3 tbsp balsamic vinegar

  1. Cook pasta according to package directions. Drain and pour back into the pot.
  2. Preheat oven to 425.
  3. In a large bowl add all the veggies and salt and mix everything together. Place mixture on a large baking sheet.
  4. Roast for 20 minutes.
  5. While veggies are roasting, in a small bowl mix the thyme, garlic, lemon juice, and vinegar.
  6. After 20 minutes, pour the seasoning mixture on the veggies, stir around, and roast for another 10 minutes.
  7. Add the roasted veggies to the cooked pasta. Stir well to combine. Adjust seasoning to taste, if you wish (more garlic or thyme, maybe a pinch of salt and pepper).


Leave a Reply

Your email address will not be published.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