Tomato Basil Pasta with Roasted Veggies
This simple tomato basil pasta is tossed with oven roasted vegetables and a light garlic tomato sauce that contains absolutely no dairy or nuts making it one of the safest and most crowd pleasing pasta dinners for allergy affected families. It is bright hearty and flavorful enough that kids will not even notice there is no cheese on top.
A simple dairy free tomato basil pasta loaded with roasted vegetables for a hearty and allergy friendly family dinner.
Nutrition per serving
Ingredients
Base
Sauce
Vegetables
Aromatics
Finishing
Instructions
Roast the Vegetables
Preheat oven to 400 degrees Fahrenheit. Toss the diced zucchini and cherry tomatoes with a drizzle of olive oil and spread on a baking sheet. Roast for 20 minutes until tender and caramelized at the edges.
Cook the Pasta
While the vegetables roast bring a large pot of well salted water to a boil. Cook the penne pasta according to package directions until al dente then reserve half a cup of pasta water before draining.
Make the Sauce
In a large skillet sauté the minced garlic in olive oil over medium heat for 1 minute until fragrant. Add the crushed tomatoes and a pinch of salt and simmer for 5 to 6 minutes until the sauce thickens slightly and the flavors meld together.
Toss and Serve
Add the drained pasta and roasted vegetables to the tomato sauce and toss well to coat. Add a splash of the reserved pasta water to loosen the sauce if needed. Top with torn fresh basil and serve immediately.
Substitutions
Common mistakes
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