Winter Roasted Vegetable Turmeric Pasta
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
- Preheat your oven to 350 degrees, and then prep all of the veggies.
- 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.
- 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.
- 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.