Roasted Capsicum & Cherry Tomato Spaghetti
Roasted Capsicum & Cherry Tomato Spaghetti
When most people think of pasta, gluten is usually the first thing that comes to mind. However, with the wide variety of gluten-free pastas now available at supermarkets, there is no need to miss out on enjoying a delicious pasta dish. This recipe delivers a lovely sweetness from roasted capsicums and cherry tomatoes, complemented by […]
Servings
2
Prep time
Cook time
Recipe
Vegan, Gluten Free
Ingredients
- 175g assorted coloured mini capsicums (orange, red, yellow), sliced in half, seeds removed
- 200g vine-ripened cherry tomatoes
- 3 cloves garlic, sliced
- ½ tbsp olive oil
- Salt & pepper, to taste
- 3 tbsp pine nuts
- 180g gluten-free spaghetti
- ¾ cup fresh basil leaves, plus extra for serving
- 80g baby spinach
- 1 zucchini, spiralised
- 100g goat’s cheese
- Black cracked pepper
Method
- Preheat the oven to 180°C and line a baking tray with baking paper.
- Place the capsicums, cherry tomatoes, garlic and olive oil on the tray. Season with salt and pepper, then toss to distribute the seasoning. Bake for 15 mins.
- Add the pine nuts and continue baking for a further 5 mins.
- Remove from the oven and leave on the bench until needed.
- While the vegetables are roasting, bring a large saucepan of water to a rapid simmer. Add the gluten-free spaghetti and cook for 6 mins or until al dente.
- Place the spinach and basil in a blender and blitz together. Remove and set aside.
- Heat a large frying pan on medium heat. Add the spinach and basil mixture, cooked spaghetti, roasted veggies, zucchini spirals and goat’s cheese. Gently toss everything together to combine.
- Remove from heat and plate into warm bowls. Garnish with extra basil leaves and cracked black pepper.
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