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One-Pan Vegan Roasted Vegetable Pasta: Gluten-Free & Easy

The Cozy Comfort of a One-Pan Gluten-Free Vegan Roasted Vegetable Pasta

Hey friends! There's something so incredibly satisfying about a meal that's both hearty and nourishing, isn't there? And if that meal can be made in one pan, well, that's just the cherry on top of a very delicious sundae! Today, I'm sharing one of my absolute go-to recipes: a gloriously simple, yet incredibly flavorful, One-Pan Gluten-Free Vegan Roasted Vegetable Pasta. I developed this recipe out of sheer necessity – a busy weeknight and a craving for something warm, comforting, and packed with veggies led me straight to the oven! And honestly, the results were so good that I've been making it ever since. It's the kind of dish that feels like a warm hug on a plate, and I'm thrilled to share it with you. This isn't some fussy, complicated recipe, we're talking easy peasy, adaptable goodness that everyone will love. And the best part? You only have to wash one pan! Let's dive in, shall we?

One-pan roasted vegetable pasta with gluten-free noodles, vibrant veggies, creamy sauce, and fresh basil.

What You'll Need (The Ingredient Line-Up)

Here's what you'll need to make this magic happen. Remember, flexibility is your friend! Feel free to swap out veggies based on what you have on hand or what's in season.

  • 1 pound gluten-free pasta (any shape will work; I love using a penne or rotini)
  • 1 medium red onion, cut into wedges
  • 2 bell peppers (any color), roughly chopped
  • 2 cups broccoli florets (or cauliflower, or a mix!)
  • 1 large zucchini, sliced into 1/2 inch thick rounds
  • 1 pint cherry tomatoes (halved if large)
  • 4 cloves garlic, minced
  • 1/4 cup extra virgin olive oil
  • 1.5 teaspoons dried Italian herbs (or a mix of oregano, basil, thyme)
  • 1/2 teaspoon red pepper flakes (optional for a little heat!)
  • Salt and freshly ground black pepper, to taste
  • 4 cups vegetable broth (low sodium)
  • 1/4 cup nutritional yeast (for a cheesy flavor—don't skip this!)
  • Fresh basil leaves, for garnish (optional, but highly recommended)
  • 1 tablespoon lemon juice (to brighten the dish at the end)

Let's Get Cooking (Step-by-Step)

  1. Oven Prep: First things first, preheat your oven to 400°F (200°C). This will get us ready to roast those veggies to perfection. We'll be using one big pan, so grab your large rimmed baking sheet. If you don't have a rimmed baking sheet you can also use a suitably sized oven-proof casserole dish.
  2. Veggie Party: In a large bowl, toss the red onion wedges, bell peppers, broccoli florets (or cauliflower!), zucchini, and cherry tomatoes with the minced garlic, olive oil, Italian herbs, red pepper flakes (if using), salt and pepper. Don't be shy with the seasoning—it's what really makes those veggies sing! Spread the veggies in a single layer on your prepared baking sheet. Make sure they're not too crowded otherwise they'll steam instead of roast.
  3. Roast Away: Pop the baking sheet into the preheated oven and roast for about 20 minutes. The veggies should be starting to soften and look slightly charred. That's flavor, my friend, that's flavor! Using your hands or tongs to toss things around halfway through can be helpful to ensure even roasting.
  4. Pasta Time: Now, carefully take the baking sheet out of the oven. Nestle the dried gluten-free pasta amongst the roasted veggies. Pour the vegetable broth over everything, ensuring the pasta is mostly submerged. Don't worry if it's not completely covered; it will cook through. Add the nutritional yeast. Trust me, this ingredient is the key to a wonderfully cheesy flavour in vegan dishes and it adds some extra vitamins too.
  5. Bake it all Together: Return the baking sheet to the oven and bake for another 20-25 minutes, or until the pasta is al dente and most of the liquid has been absorbed. The exact time can vary depending on your particular oven and pasta. You'll know it's done when the pasta is tender and the sauce has thickened into a creamy, flavorful coating.
  6. Final Flourishes: Once out of the oven, squeeze a little lemon juice over the top (this adds a beautiful touch of acidity) and give a final stir. Taste and adjust seasoning as needed. Garnish with the fresh basil leaves for that final touch of elegance (and extra flavour!).
  7. Let it Rest: Let the pasta sit for a few minutes before serving to allow the sauce to thicken a little more. This also helps to marry all those incredible flavors together properly.

Tips and Tricks for Pasta Perfection

  • Veggie Swaps: Feel free to experiment with other veggies! Mushrooms, asparagus, carrots, even sweet potatoes can be delicious in this dish so use what you have.
  • Spice it Up: If you like things fiery, add a pinch of chili flakes or a dash of your favorite hot sauce after baking.
  • Cheese Please: While the nutritional yeast adds a lovely cheesy flavor, you could also try adding some vegan parmesan cheese if you want some extra cheesy goodness at the end.
  • Herbs: Don't be afraid to use fresh herbs! Rosemary, thyme, fresh parsley, or chives can add unique layers of flavour. A good quality herb cutting set can help you prepare fresh herbs quickly and efficiently.
  • Gluten-Free Pasta Choice: I particularly love using a bronze-die cut pasta for this recipe. These pasta types have a slightly rough surface which helps them hold the sauce wonderfully. If you are not sure, check the label when you purchase the pasta.
  • Broth: Using a good quality, low-sodium broth will make a real difference to the flavour of the dish and allow you to control the final seasoning.
  • Make it Saucy: If you prefer a saucier pasta, feel free to adjust by adding half a can of tomato paste before cooking, or increasing the vegetable broth by half a cup.
  • Make Ahead Meal Prep: This pasta is absolutely excellent for meal prepping! It'll keep well in the refrigerator for up to 3 days. You can reheat it in the microwave or oven.
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One-Pan Gluten-Free Vegan Roasted Vegetable Pasta

Prep Time: 15 minutes

Cook Time: 40-45 minutes

Servings: 4-6

Ingredients:

  • 1 pound gluten-free pasta
  • 1 medium red onion, cut into wedges
  • 2 bell peppers (any color), roughly chopped
  • 2 cups broccoli florets
  • 1 large zucchini, sliced into 1/2 inch thick rounds
  • 1 pint cherry tomatoes, halved (if large)
  • 4 cloves garlic, minced
  • 1/4 cup extra virgin olive oil
  • 1.5 teaspoons dried Italian herbs
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 4 cups vegetable broth
  • 1/4 cup nutritional yeast
  • Fresh basil leaves, for garnish
  • 1 tablespoon lemon juice

Instructions:

  • Preheat oven to 400°F (200°C).
  • In a large bowl, toss veggies with garlic, olive oil, herbs, red pepper flakes (if using), salt, and pepper.
  • Spread veggies on a baking sheet. Roast for 20 minutes.
  • Add dry pasta, vegetable broth, and nutritional yeast to the pan. Stir in.
  • Roast for 20-25 minutes, until pasta is tender and sauce has thickened.
  • Squeeze lemon juice and garnish with fresh basil. Let it sit for a few minutes before serving.

Enjoy!

And there you have it – a delicious, fuss-free, gluten-free, vegan one-pan pasta that's perfect for any night of the week. I hope you enjoy making and eating this as much as I do! Let me know in the comments if you try it and what customizations you made. Happy cooking!

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