This pasta bake is the most soul warming dish I’ve had in a while, so wholesome and filling! I also used chickpea pasta! It worked really well as an alternative for wheat pasta and is an excellent source of protein!
- 3 cups cherry or grape tomatoes
- 1 cup sliced red onion
- 1 cup diced zucchini
- 1 cup diced carrot
- 1 cup diced asparagus
- 10 garlic cloves, skin on
- ½ teaspoon lemon juice
- ¼ teaspoon sea salt
- ¼ teaspoon red pepper flakes (optional)
- 12 ounces gluten-free pasta (see Tips)
- 4 cups rocket (optional)
- Additional sea salt, dulse, and/or black pepper to taste
Preheat the oven to 200 degrees. Spread out the tomatoes, red onion, zucchini, carrot, asparagus, and garlic on two baking trays lined with parchment paper and roast the vegetables for 15 to 20 minutes until tender.
Peel all the roasted garlic cloves (being careful not to burn your fingers) and place 4 of them in the blender along with 1 cup of the roasted tomatoes, the lemon juice, sea salt, and the optional red pepper flakes. Blend the ingredients until a light, smooth tomato sauce forms.
Prepare 12 ounces of gluten-free pasta according to the directions on the packaging. Drain the pasta and transfer to a mixing bowl. Toss the pasta in the tomato sauce. There should be just enough sauce to lightly coat the pasta.
Add the remaining roasted tomatoes, red onion, zucchini, asparagus, and garlic cloves. Toss gently to combine. Serve the pasta over a bed of rocket if desired, and add an optional extra sprinkle of sea salt, dulse, and/or black pepper to taste.
Makes 2 to 4 servings