Gluten Free Roasted Pepper And Eggplant Pasta

Updated: Mar 15


This pasta dish will be a family favorite guaranteed. Excellent way to sneak veggies into kids without complaint. (See Modified Smoothie for the Picky Eater) (Printable recipe below)

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Slice off top of your pepper and place aside (save the tops, they will be used for other dishes later). Clean seeds from inside the pepper. Wash under cool running water then chop into chunks. Peel your eggplant, rinse under cool water then chop into chunks. Last, clean and chop your white and red onion into chunks. (see above video)

The tops of the peppers can be used in other dishes. I made peppers and eggs for my parents and one night I used some in a bean salad for myself for dinner.

Pour peppers, eggplant and onions into a baking dish. I used a disposable aluminum pan. Pour some olive oil over vegetables. Not too much. Just enough to coat all the vegetables. Add salt to taste. With both hands, gently mix the vegetables until all are coated in oil. Place into a preheated 425 degree oven uncovered. Allow to cook until the vegetables are just starting to soften. They will go back into the oven, later so don't overcook or you will have mush. (see video)

Check out my Top 10 Allergy Friendly Gluten Free Recipes. All recipes can be made with gluten or eggs, if desired, and meat can be added for the meat lovers.

While the vegetables are roasting, put up your sauce, For recipe, click green link. Also put up a pot of salted water and bring to a boil. (see video)

Allow sauce to simmer, stiring often. When water comes to a boil, throw in your gluten free pasta. Stir well and allow to cook until just starting to soften. It will be going back into the oven. You don't want it to turn to mush. (see video)

While the vegetables roast, the sauce simmers and the pasta cooks, prepare your cheese. I used fresh Mozzarella. Cut into slices and place onto a plate for later use. (see video) I also cut and washed more peppers to make roasted peppers while waiting for everything to cook.

Remove your vegetables from the oven and stir well. I put some of the vegetables into a glass container and covered it to save in the refrigerator for another dish. There were too many vegetables for this one dish.


Reduce heat of oven to 350. Drain your pasta and place on top of vegetables. Stir together well. (see video)

Add sauce to pasta and vegetables. Stir well. Flatten out with a spoon so everything is even in the pan then place sliced mozzarella cheese on top of the vegetables and pasta. Add a little more sauce on top of the cheese. (see video)

I placed the roasted pepper and eggplant pasta into the a 350 degree preheated oven with the roasting peppers. Cook the pasta dish until the cheese is melted and the sauce is bubbly (approximately 20 minutes)

Remove from oven and let stand about 15 minutes so it sets. Serve and enjoy. I added some parmesan cheese on top of my portion.


Ingredients:

Red peppers

Eggplant

White onion

Red onion

Olive oil

Salt

Red sauce

Gluten free pasta

Fresh mozzarella (gluten free)

Parmesan cheese (gluten free)







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