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Roasted Vegetable Pasta

Roasted Vegetable Pasta
Roasted Vegetable Pasta

If you follow me on Instagram, if not you can follow me here, and if you watch my stories, you saw me making this pasta with Aldi’s line of gluten-free products. I made my first trip to Aldi about a month ago… life FOREVER changed. I loved it! I’m not gluten-free, but I loved their gluten-free product line. It is super affordable, for those who truly need to depend on gluten-free products. So, after that little rant, I decided to create an easy dinner recipe, roasted vegetable pasta, for those who love roasted veggies, and especially for those who roast veggies in the beginning of the week to meal prep. This girl right here does not.

The veggies in this are, like a lot of my recipes, up to you. This particular recipe I used brussels sprouts, onion, zucchini (green and yellow) and tomato. I also added this tomato and basil chicken sausage from Trader Joe’s. These are pre-cooked so they’re super easy to slice up, sautee with your veggies, or alone if your veggies are pre-prepped, and throw in your pasta dish. There was a lot going on, but it was all so good. I also used a dairy-free cheese to top the pasta once I was done. A little cheese never hurt a dish.

Roasted Vegetable Pasta

The serving size of this pasta was 1/2 cup and I used just that… and with the entire veggie and chicken sausage sautee… it made this entire bowl of pasta. It was so much, so if you are making for one person, you definitely do not need more than 1/2 cup of this pasta. The pasta also takes only about 7 minutes to cook. So you are going to want to start cooking your veggies first, then after about 5-7 minutes of roasting, you’ll want to start to boil your water. You’d rather have overdone veggies than crunchy underdone veggies, in my opinion. All in all, this dish takes 20 minutes to make. Easy peasy lemon squeezy (I’ll pretend I didn’t just say that if you do.)

I also didn’t use a sauce for this pasta. After the pasta was done cooking, I threw it in the pan with the veggies, put a spoonful of giardiniera and I drizzled a teeny tiny bit of olive oil on top. This was enough for a sauce. But anyways, if you actually read the recipe you’ll see exactly what I did.

Roasted Vegetable Pasta

Roasted Vegetable Pasta

Ingredients

  • 1/2 cup pasta
  • 1 cup sauteed veggies, 4-5 brussels sprouts, 1/4 sweet onion, 1/4 zucchini and 1 small roma tomato.
  • 1 chicken sausage link, optional
  • 1 tbsp giardiniera
  • 2 tbsp extra virgin olive oil

Instructions

  1. in a large frying pan, heat up your 1 tbsp of olive oil. start sauteeing your vegetables over medium-high heat. start with brussels sprouts and onions.
  2. While those are sauteeing, in a separate pot, bring 2 cups of water to a boil. Once at a rolling boil, pour in your 1/2 cup of pasta. Cook for however long the packaging says, I cooked mine for 7 minutes.
  3. While your pasta is cooking, remember to stir occasionally, but also add in your zucchini, tomatoes and chicken sausage (optional) to your sauteeing veggies. Cook until your pasta is done. Turn the heat to medium-low.
  4. Drain your pasta, and then pour it into your frying pan with the veggies. Add your 1 tbsp giardineria and additional 1 tbsp of olive oil. Sautee all together for about 3 minutes. Top with cheese, if you want and enjoy!
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i’m a coffee addict, chocolate lover, too fast of a talker and the face behind all this madness. i’ve always had a love for all things food and creative, and that’s how bits + bites was born.




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