Simple Vegetables Pasta – Healthy, vegan and gluten-free dish, seasoned with Mediterranean herbs
This recipe is all about my favorite thing: vegetable. To twist it a bit, I added some gluten-free pasta to it so it’s even more filling.
The combination of these mediterranean veggies roasted and super tender is to die for. The tomatoes became so tender and release some delicious juice that turned to be slightly sweet because of the cooking process.
The eggplant cubes, peppers and zucchinis soften too during the baking time. They become super tender and soft and has a fire roasted taste. I find that absolutely delicious.
In this recipe, I offer the possibility of marinating the vegetables into a dressing made with herbs and avocado oil but you can decide to serve it with my Sun Dried Tomato Pesto. It matches perfectly and will enhance the delicious taste of the vegetables.
Why am I using avocado oil and not olive oil for the cooking? It’s because olive oil which is a healthy un saturated fat oil becomes saturated at high heat. I use oil only to season at the end.
When I make this recipe, I usually have a batch of leftover and I eat it everyday. I combine it with avocado, hummus or any other spread. 
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a picture #myorganicdiary on Instagram. I would love to see what you come up with!
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SIMPLE VEGETABLES PASTA
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 4 persons 1x
- Category: Main
- Cuisine: Mediterranean
Description
Simple Vegetables Pasta – Healthy, vegan and gluten-free dish, seasoned with Mediterranean herbs
Ingredients
For the veggies
- 2 zucchinis, sliced in half-moons
- 1 eggplant, cubed or sliced
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 orange pepper, sliced
- 1⁄2 cherry tomatoes
- 1 cup basil leaves
- 1 lb. wild mushrooms
- 1⁄4 cup pine nuts
- 1 lb gluten-free pasta
For the dressing (optional, pairs well with my sun dried tomato pesto)
- 1 tbsp. thyme
- 1 tbsp. oregano
- 1 lime, squeezed,
- 1 garlic glove, minced
- 1⁄4 cup oil avocado oil
- 1⁄4 tsp. salt or to taste
- Pepper to taste
Instructions
- Preheat oven at 450F. Marinate veggies in dressing.
- Place veggies on a baking sheet lined with parchment paper.
- Roast for 45 minutes or until the veggies are tender.
- Flip everything once half way through.
- Cook pasta according to packaging.
- Place in a serving dish with pasta. Sprinkle with fresh basil, pine nuts and a drizzle of olive oil.
This looks absolutely delicious! I’m totally not a vegetable person, but this is a great recipe to actually get healthy food in my system lol!
★★★★★
That is indeed a nice summer pasta, that we often make at home. Grilled vegetables such as eggplant, zucchini, peppers, tomatoes are a staple at our place and paired it with pasta is always good. Great idea to mix in some sun-dried tomato pesto, it brings everything together. Colorful and delicious!
What a perfect summer dish! This would be great for parties or even for lunch. Thanks for sharing
Looks delish! It´s on my board now for meatless mondays
I’m not a vegetarian, but I have been in the past and I could go for any one of these. I’ll take veggies over meat any day!
This looks delicious! Pasta is my favorite type of food. I’m saving this recipe for sure.
This looks so delicious! I’m trying to eat more veggies lately, and this would be perfect.
What’s not to like!! All the Mediterranean flavor goodness are in your salad! Definitely on my to do list!!