Roasted Vegetable Pasta Primavera

Looking for a delicious, light, and healthy pasta entree that is loaded with flavorful roasted summer vegetables, tasty olives, capers, and artichoke hearts? This easy vegan pasta primavera is it!!

For this recipe, I roasted the cherry tomatoes, carrots, colorful peppers, and broccoli. However, I've also made this recipe using any vegetable I've had on hand such as eggplant, zucchini, mushrooms and even onions. It is versatile so you can add or omit what you like or don't like.

Sometimes I use gluten-free spaghetti or sometimes gluten-free penne (depends on what I have) as my base. If you are not into pasta, you could eat it over brown rice or even quinoa as well.

My Story

While we were away on vacation, I stopped at a local farm and bought 5 containers of farm grown cherry tomatoes for everyone to  snack on.

I thought if I left the washed cherry tomatoes out on the counter,  they would get eaten as snacks. Didn't happen!! After 5 days, the farm fresh juicy little guys just sat uneaten on the kitchen counter until I finally realized that I had to do something with them. 

Roasted tomatoes (oven or air-fryer) are always delicious, and the juices from the tomatoes and vegetables create a tasty delicate sauce. This dish tasted good hot, cold, or even at room temperature making it a perfect for dining on our deck at the beach house! I also added a can of drained quartered artichokes, sliced black olives, and some capers to the final toss. 

Recipe Using Penne Pasta

Ingredients:

3 pints of cherry tomatoes, washed and cut in halves

1 large colorful bell pepper, sliced in strips

1 16 ounce bag of frozen broccoli

2 carrots, washed and cut into matchsticks or a little larger

1 can of quartered artichoke hearts in water, drained

2 tablespoons of capers, drained 

3 tablespoons of sliced black olives

1 16 ounce package of GF pasta, cooked, drained, and set aside.

Optional: Chopped fresh basil 

Directions: 

Cook your pasta, rinse off starch, and set aside

Pre-heat oven (or air-fryer on bake) to 375 degrees

Line a large rimmed cookie sheet with parchment paper. 

Put cut up veggies in a bowl and toss with aquafaba (see notes) or spray with olive oil spray.

Lay cherry tomato halves, bell peppers strips, carrot sticks, and broccoli on the cookie sheet. 

Bake for 20 minutes or until vegetables are soft (may take longer)

Remove from cookie sheet, toss into a large bowl, add artichokes quarters, olives and capers. Add the cooked pasta and toss well. 

Serve room temp, cold, or heat it up. 

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My Notes: 

What is aquafaba? -It is the liquid that is given off when cooking chickpeas or the liquid found in the can of chickpeas which is fat free and low in calories. I use it instead of oil to roast vegetables.