(This Winter Roasted Vegetable Turmeric Pasta recipe is inspired by seasonal cooking, so check out what to cook this Winter here.)
Step by Step Instructions:
Winter Roasted Vegetable Turmeric Pasta is the perfect weeknight meal, and you can customize it with your favorite Winter ingredients, so here’s what you’ll need: Extra-Virgin Olive Oil, Fresh Basil, Salt & Pepper, Turmeric, Dried Basil, a handful of Grape Tomatoes, Parmesan cheese (optional), Gluten Free Pasta (or your favorite pasta), 1 Lemon, 8 Asparagus spears, Half an Onion, Half a Head of Cauliflower, 3 Carrots, and 2-3 Garlic Cloves.
Start off by preheating your oven to 375 degrees, and then prep your veggies so they’re clean and cut into bite-sized pieces.
Then add the tomatoes, carrots, asparagus, cauliflower, onion, and garlic in a bowl along with 2 T. EVOO, Salt & Pepper to taste, 1 teaspoon of dried basil, and 1/2 teaspoon of turmeric.
If you like things spicy like me, then at this point add some crushed red pepper flakes to your veggies.
Then combine so the veggies are well covered with spices.
Now line a baking sheet with a Silpat and pour the veggies out in a single layer. Then roast them up for 20 minutes.
While the veggies roast, bring a large pot of water to a boil. It’s time to make the pasta for this Winter Roasted Vegetable Turmeric Pasta.
Then cook the pasta according to the package instructions, and be sure to taste the pasta especially if you’re working with gluten free pasta. That way you can be sure it’s fully cooked.
Once the pasta is cooked, drain it, rinse it with cold water, and then toss it with EVOO so that it doesn’t stick.
After 20 minutes, the veggies started to brown and are tender.
Add the pasta back to the empty pot and then pour the veggies in. Add 2 tablespoons of EVOO and the juice of half a lemon. Now your Winter Roasted Vegetable Turmeric Pasta is ready to serve, so top it with your favorite toppings. Here I used grated Parmesan, lemon zest, fresh basil, freshly ground pepper, and sea salt, and you can also add in your favorite proteins like chicken or tuna or another fish if you’d like.
Winter Roasted Vegetable Turmeric Pasta
Prep
Cook
Total
Yield 6 servings
Try out this healthy pasta using your favorite gluten free (or not) pasta and tons of seasonal veggies to keep you warm in the winter!
Ingredients
Pasta Ingredients
- 1/2 Head of Cauliflower, cut into small florets
- 1/2 Onion, diced
- 2-3 Garlic Cloves, sliced
- 3 Carrots, peeled & sliced
- 8 Asparagus Spears, cleaned & cut into bite-sized pieces
- Handful of Grape Tomatoes
- 2 T. EVOO
- 1 t. Dried Basil
- 1/2 t. Turmeric
- Salt & Pepper, to taste
- 1 package Gluten Free Pasta (or your favorite pasta)
- 2 T. EVOO
- Juice of Half a Lemon
Topping Ideas:
- Freshly Grated Parmesan (omit for dairy free option)
- Fresh Basil
- Lemon Zest
- Freshly Ground Pepper
- Sea Salt
Instructions
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Preheat your oven to 350 degrees, and then prep all of the veggies.
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For the veggies: In a large bowl add the cauliflower, onion, garlic, carrots, asparagus, and tomatoes and then coat well with EVOO, dried basil, turmeric, and salt and pepper. Then place in single layer on a Silpat lined baking sheet, and bake for 20 minutes.
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For the pasta: While the veggies roasted, bring a large pot of water to a boil. Then cook the pasta according to package instructions. Once it’s al dente (be sure to taste it), then drain it, rinse it with cold water, and toss with a little EVOO so it doesn’t stick together.
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Finished dish: Put the pasta back in the empty pot along with the roasted garlic, 2 T. EVOO, and the juice of half a lemon. Toss and then serve right away topped with your favorite ingredients and enjoy!
Notes
Quick Tip: Use your favorite seasonal veggies but be sure you try things with different textures to keep it interesting. Also try out your favorite gluten free or regular pasta with this dish.
Courses Side Dish
Cuisine Pasta
Nutrition Facts
Serving Size 1/6 of pasta
Amount Per Serving | ||
|---|---|---|
Calories 387 | ||
% Daily Value | ||
Total Fat 12 g | 18% | |
Saturated Fat 1 g | 5% | |
Unsaturated Fat 8 g | ||
Sodium 85 mg | 4% | |
Total Carbohydrates 66 g | 22% | |
Dietary Fiber 6 g | 24% | |
Sugars 4 g | ||
Protein 9 g | 18% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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