Cheesy Rotini Pasta with Roasted Vegetables

CHEESY, creamy rotini pasta topped with beautiful roasted vegetables. This pasta dish a must-try! It’s made with gluten free chickpea pasta, has so much flavor, and is one of my absolute favorite pasta dishes.


  • 3-4 cups Chickpea Rotini Pasta
  • 1 -1 1/2 cup reserved pasta water
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 cup Italian cheese blend
  • 1 1/2 cups tomato sauce
  • 3 Tablespoon fresh basil, chopped

Roasted Vegetables

  • 3 medium zucchinis (yellow and green)
  • 1 medium eggplant, diced
  • 1 pint cherry tomatoes
  • 2 Tablespoon olive oil
  • 1 garlic clove, minced
  • salt & black pepper
Cheesy Rotini Pasta with Roasted Vegetables #Pastarecipes


  1. Preheat oven to 400F – Lay chopped veggies out on a sheet pan. Mix minced garlic, olive oil, and salt into vegetables. Roast for 20-30 minutes until vegetables are well roasted and browned. 
  2. Bring to a boil 8 cups of water with 1 teaspoon of salt. Lower temperature, then add pasta and stir immediately – cook pasta about 7-8 minutes until al dente. 
  3. When pasta is finished pour about 1 1/2 cups of pasta water in a separate pot or liquid measuring cup (or another vessel that can handle heat). Set pasta water aside. Strain pasta. 
  4. Full instructions visit @asimplepalate

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