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Roasted Vegetable Pasta

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dinner
Cuisine: American
Keyword: Gluten-Free Pasta, Gluten-Free Recipes, Pasta, vegetables, Vegetarian
Servings: 4 people
Author: Silvia Dunnirvine


  • Casserole


  • 8 oz gluten-free pasta (I used chickpea pasta)
  • 2-3 cups whole cherry tomatoes, or any larger garden tomatoes diced or sliced
  • 2 medium zucchini, peeled or unpeeled
  • 1 whole head of garlic, top trimmed
  • 3/4 cup extra virgin olive oil
  • fresh oregano sprigs, thyme or rosemary
  • salt and pepper, to taste
  • fresh basil, cilantro or parsley garnishing


  • In a large baking dish 9x5 add the tomatoes to cover the bottom of the dish. Snuggle in a whole head of garlic, top removed (not the root side). Drizzle veggies with a generous amount of olive oil, a pinch of salt and pepper.
    gluten free roasted pasta
  • Top tomatoes with a layer of zucchini slices. Pour the remain olive oil and top veggies with your fresh herbs of choice. Bake at 425F degrees for 35-40 minutes.
    summer roasted baked pasta gluten free
  • Cook the pasta according to package instructions when the veggies are about half way through roasting. Drain and rinse pasta with cold water. Reserve about a cup of pasta water in case you need for the sauce (see notes)
    summer roasted vegetable pasta
  • Toss pasta in with the roasted vegetables. For extra flavor pull out a few garlic cloves and toss around with the pasta and veggies. Top with fresh basil or fresh herb of choice and serve.
    roasted vegetable pasta gluten-free


Note; you may use anywhere from 1/2 cup to 3/4 cup of olive oil. It will not be oily! The tomatoes will release a good amount of liquids and this will create a tasty sauce. Generally gluten-free pastas tend to be a bit dry, so the extra oil will come in handy. You can always soak up any remaining oil with a good crusty bread. Optional to add a 1/2 cup of pasta water to the casserole if you need more liquids.