Gluten free penne pasta with Roasted Vegetables.
You can have Gluten free penne pasta with Roasted Vegetables using 14 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Gluten free penne pasta with Roasted Vegetables
- You need 230 g of Gluten-Free pasta –.
- Prepare 960 ml of Water –.
- Prepare 2 pinches of Sea salt –.
- It's of Chopped tomatoes, Canned -960g (I used heat-roasted tomatoes, no added salt).
- It's of Fresh basil – 30g (chopped).
- It's of Mozzarella cheese – 140g (optional).
- Prepare of Sea salt.
- It's of Pepper.
- It's of Eggplant -1 (chopped into 1 inch/2.5cm cube).
- You need of Zucchini -1 (chopped into 1 inch/2.5cm cube).
- You need of Red bell pepper -1 (chopped into 1-inch chunks).
- Prepare of Onion -1 (chopped into 1-inch chunks).
- You need tablespoon of Olive oil -1.
- Prepare 1 tablespoon of Land Seasoning blend –.
Gluten free penne pasta with Roasted Vegetables step by step
- 1. Set oven to grill (or broil) at 500°F/ 260℃.
- 2. Line a baking tray with parchment paper. Toss cut veggies in a bowl with oil and seasoning. Then add the veggies to the baking tray. Roast in the oven for 8-10 minutes, or until edges are seared and veggies are softened..
- 3. Set the oven temperature to 400°F/ 200°C / Gas 6..
- 4. Set a deep skillet on medium-high heat, add water along with pinches of sea salt to bring water to a boil. Add the pasta to the pot and cover to cook for 6-8 minutes. After about 5 minutes & the pasta has almost finished cooking, remove the top and let the majority of the water evaporate. Let about 25% remain (to prevent the pasta burning)..
- 5. Reduce the heat to medium, then add the canned tomatoes, basil, and roasted vegetables. Gently stir & fold the pasta and veggies together..
- 6. Add mozzarella to the skillet, then cover it and bake in the oven for 20 minutes. For the final 5 minutes, remove the top and let the cheese brown a bit..
- 7. Garnish with fresh basil and enjoy!.