Pasta with roasted vegetables

Pasta with roasted vegetables

Health benefits:

  • Contains Vitamins B1, B2 & B6
  • Helps to aid digestion

Serves 4 

Preparation & cooking time 25 mins  


  • 500g of wheat & gluten free pasta 
  • 300g of cherry or plum tomatoes 
  • 200g of courgettes 
  • 125g of asparagus  
  • 250g of button cup or chestnut mushrooms 
  • 2 red onion  
  • Salt and pepper 
  • Olive oil 
  •  7g dried oregano 
  • 31g of fresh parsley 


  • Preheat the oven to 175c 
  • Peel and cut the onions 
  • Chop the tomatoes in half 
  • Chop the courgettes into small chunks 
  • Chop the mushrooms in half 
  • Cut the hard ends off the asparagus (bottom end) 
  • Place all the vegetables into a roasting / baking tray 
  • Season lightly with salt and pepper 
  • Add all the dried oregano  
  • Add 3 tbsp of olive oil and mix everything together, trying to coat all of the vegetables with the oil and oregano 
  • Place the vegetables into the oven and roast for around 15 to 20 mins / until cooked 
  • While the vegetables are cooking, fill a large saucepan with water and add half a tbsp of salt and 1 tbsp of olive oil 
  • Bring it to the boil and then add the pasta and stir it slightly to prevent it from sticking, reduce the heat to a medium heat and cook according to the time specified on the packet. 
  • Once everything is cooked place the pasta into the baking tray and mix everything together  
  • Serve with chopped fresh parsley on top    


  • Vegan
  • Vegetarian
  • Wheat-free
  • Gluten-free
  • Dairy-free