by An easy, healthy, vegan and gluten free Italian penne veggie pasta recipe featuring a garlic and balsamic roasted vegetable medley of broccoli, mushrooms, red onion, zucchini and chopped almonds for crunch. Toss it all together with sun-dried tomatoes, arugula, basil and pine nuts and you have a vibrant and colorful dish bursting with fresh flavor. 
It’s hard to believe that, after 1.5 years of publishing recipes, I don’t have a regular, good old fashioned pasta post on the blog.
How’d that happen?! I love pasta, I guess I just don’t eat it all that often these days as I often swap out vegetables for carbs. I have all kinds of spiralized veggie pasta recipes:
- Healthy Vegan ‘Mac & Cheese’ with a 5-Ingredient Cheese Sauce
- Spicy Bean Balls with Zucchini Pasta
- Spaghetti Squash with Mushrooms, Greens & Vegan Cashew Cheese Sauce
… but no regular pasta!
That all changes today with this easy and delicious vegan and gluten free veggie pasta! It showcases:
- Classic Italian flavors like balsamic and garlic combined with fresh citrusy lemon juice
- Toasted pine nuts and chopped roasted almonds for crunch and added flavor dimensions
- LOTS OF VEGGIES! Crunchy roasted broccoli, red onion, mushrooms, zucchini and sun-dried tomatoes
- Vibrant arugula and fragrant basil to round out the freshness and flavor profile
To give the vegetables the most amount of flavor, I combine everything in a large plastic bag or cooking dish and let it marinade for at least a couple hours, or up to 24 hours in advance. Then you simply roast the veggies, boil the pasta and combine all remaining ingredients. EASY, healthy and oh so tasty!
RELATED: Italian Roasted Veggie Bake with Vegan Parmesan
“Organics For Life” Blogger Recipe Challenge
I created this recipe for Tresomega Nutrition’s “Organics For Life” Blogger Recipe Challenge. The contest has 3 categories: Baking, Entrée and Appetizer with a $500 prize awarded to the winner of each category! Wish me luck. 😀
Tresomega Nutrition’s organic pastas are gluten free, made with a blend of ancient grains like quinoa, amaranth and rice. It’s a great source of protein that cooks to an al dente texture – no mushy pasta here! This means that the whole family can enjoy this healthier pasta and no one will know it’s gluten free. 😉
I also love how Tresomega works with ethical processors and farmers committed to sustainable fair trade agricultural practices. You can purchase their products on their website, Sams, Amazon and Walmart. Check them out on Facebook, Twitter and Instagram! #Tresomega #OrganicsForLife
RELATED: The Top 12 Most Popular Gluten Free Vegan Recipes on Vegan Chickpea
Sarah Newman, Vegan Chickpea
serves about 5 - 6 people
An easy, healthy, vegan and gluten free Italian penne veggie pasta recipe featuring a garlic and balsamic roasted vegetable medley of broccoli, mushrooms, red onion, zucchini and chopped almonds for crunch. Toss it all together with sun-dried tomatoes, arugula, basil and pine nuts and you have a vibrant and colorful dish bursting with fresh flavor.
15 minPrep Time
45 minCook Time
1 hrTotal Time
Save RecipeIngredients
- 5 cups broccoli florets, medium chopped
- 1 red onion, sliced into long thin strips (about 2 cups)
- 8 oz package of baby bella mushrooms (about 3.5 cups sliced)
- 1 zucchini, cut into short batons
- 1/2 cup raw almonds, roughly chopped
- 1/2 cup olive oil
- 1/2 cup balsamic vinegar
- 10 cloves minced garlic
- 1/2 cup nutritional yeast
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 box Tresomega Nutrition Penne pasta
- 2 cups packed arugula
- lemon juice - about 1/2 to 1 lemon to taste
- 1/4 cup pine nuts, dry roasted*
- fresh basil, chiffonade (thinly sliced)
- vegan parmesan to top - optional
Instructions
- Combine all ingredients under Vegetable Mixture Marinade in either a large plastic baggie or a baking dish. Let it marinade for at least a couple hours, up to 24 hours.
- Preheat the oven to 400 degrees F. Toss vegetable mixture with remaining ingredients (nutritional yeast, sun-dried tomatoes, salt and pepper). Transfer to a baking sheet and roast for about 40 - 50 minutes, stirring halfway.
- Meanwhile, cook the penne to al dente.
- When the vegetables are done roasting, combine the pasta, vegetable mixture, arugula and lemon juice in a large pot. Top with pine nuts, basil and vegan parmesan if desired.
Notes
*To dry roast the pine nuts, simply heat a skillet over medium heat. Add the pine nuts and stir regularly until toasty.
Inspired by Savory Tooth
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