Roasted Vegetable & Pasta Salad

Colourful pasta salad that is a great way to fill you up at lunchtime and easy to make for lunchboxes.

Credited to: Coeliac UK

Kcal: 815.6

Difficulty: Pretty easy

Serves 2
10 mins prep
40 mins cooking time

Ingredients

  • Red Onions, 130g
  • Carrots, 100g
  • Peppers, 1 (130g)
  • Aubergine, 1 (250g)
  • Oil, 2 tbsp
  • Kidney Beans, Drained, 240g
  • Gluten Free Fusilli Pasta*, 150g
  • Spinach, 2 Handful (84g)
  • Cheddar Cheese, Grated, 70g
  • Linseed, 25g

Method

  1. Preheat the oven to 220C/200C fan/gas 7.
  2. Roughly dice the Onion, Carrot, Pepper and Aubergine. Combine oil and vegetables in roasting tin and season.
  3. Roast the vegetables for 30 mins, stirring occasionally, then add the kidney beans. Roast for a further 10 mins until vegetables are soft and slightly catching.
  4. Meanwhile, cook pasta to pack instructions.
  5. Assemble by mixing through the drained pasta with the roasted vegetables, topping with spinach, cheese and linseeds.

Nutritional information per serving

Kcal
815.6
Fat
33.7g
Carbs
91g
Protein
30g
Fibre
20.2g

Hints and tips:

Use woody herbs, like Rosemary and Thyme, to roast with the vegetables to boost the flavour. Add some creme fraiche to make this pasta dish creamy. 

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