Roasted Red Pepper & Vegetable Pasta

A truly delicious bowl of pasta is pure comfort food for so many. Packed with roasted vegetables and covered in a light but flavorful roasted tomato and bell pepper sauce, you can be sure a wonderfully tasty meal awaits you with this great recipe! This recipe is gluten-free and also fat-free, and can even be made salt-free, making it unlike almost any other pasta recipe you will find and one that you can enjoy even on a healing journey. This recipe offers a simple way to pack some veggies into your children’s meals too.

Tomatoes contain their own variety of vitamin C that’s bioavailable to the lymphatic system and liver, supports the immune system to keep it strong against pathogens, and prohibits viruses from traveling through the body with ease.

Garlic is antiviral and antibacterial and helps flush toxic viral and bacterial waste out of the lymphatic system.

Roasted Red Pepper & Vegetable Pasta

Ingredients:

• 2 cups cherry tomatoes
• 2 medium red bell peppers, cored and roughly chopped
• 1 medium onion, roughly chopped
• 4 whole garlic cloves
• ½ tsp dried oregano
• ½ tsp dried basil
• ½-1 tsp sea salt (optional)
• 1-2 tbsp fresh lemon juice
• 2-3 tbsp water (optional)
• 1 cup chopped zucchini
• 1 cup chopped yellow squash
• 1 cup broccoli florets
• 1 cup trimmed and chopped asparagus
• 1 cup chopped mushrooms
• 1 teaspoon garlic powder
• 12-oz gluten-free, corn-free penne pasta
• 2-4 fresh chopped basil leaves (optional), for garnish

Directions:

Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper. On one sheet, arrange the cherry tomatoes, chopped red bell peppers, chopped onion, and whole garlic cloves. Sprinkle the vegetables with dried oregano, dried basil, and a pinch of sea salt if using. On the second sheet, spread out the chopped zucchini, yellow squash, broccoli, asparagus, and mushrooms. Season these with garlic powder and another light sprinkle of sea salt, if desired.

Place both trays in the oven at the same time, positioning one on the middle rack and one on the upper rack. Roast the vegetables for about 25 to 35 minutes, switching the trays halfway through to ensure even roasting. The vegetables should be soft and slightly caramelized when done.

Once the tray with the tomatoes, peppers, onion, and garlic is done, carefully remove the garlic cloves from the sheet. Peel them and discard the skins. Transfer the roasted cherry tomatoes, red peppers, onion, and peeled garlic to a blender. Add fresh lemon juice and a small splash of water (optional), for a thinner consistency. Blend until the mixture is creamy and smooth, tasting to adjust the salt or lemon juice if desired.

Bring a large pot of water to a boil. Add the gluten-free penne and cook according to the package directions, just until al dente. Once cooked, drain the pasta and set it aside.

In a large bowl or pot, combine the cooked pasta with the roasted zucchini, squash, broccoli, asparagus, and mushrooms. Pour the blended tomato and red pepper sauce over the top and toss gently until everything is evenly coated. Serve warm, with optional fresh basil or a squeeze of lemon if desired.

Serves 4

Get over 100 more delicious recipes and learn how to heal in the companion titles, Brain Saver and Brain Saver Protocols, Cleanses & Recipes.

Categories: New Recipes, Lunch, Dinner, Italian Inspired, Main Dishes, Pasta, Kid-Friendly

This item posted: 21-Jul-2025

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