SUN-DRIED TOMATO GEMELLI WITH ROASTED VEGETABLES

Sun-dried tomato gemelli With roasted vegetables

Hello sun dried tomatoes, Hello flavor!

I’m so excited to char this sun-dried tomato gemelli and roasted vegetables recipe with you… this meal was such a hit because it’s packed with so much flavor from those sun-dried tomatoes.

SUN-DRIED TOMATO GEMELLI WITH ROASTED VEGETABLES

Sun-dried Tomato Gemelli and Roasted Vegetables

Prep Time15 mins
Cook Time45 mins
Course: Main Course
Servings: 4 servings

Ingredients

Roasted vegetables

  • 2 zucchinis – cut into half moons
  • 2 bell peppers – sliced
  • 2 tbsp olive oil
  • 2 tbsp paprika
  • 2 tbsp oregano
  • 2 cans chickpeas – drained
  • 1 bunch broccolini

Sun dried tomato paste

  • 5 ounces sun dried tomatoes – i used the kind that are soaked in olive oil
  • 3 cloves garlic
  • 2 tbsp nutritional yeast
  • 2 tbsp tomato paste

Pasta

  • 16 oz gemelli
  • 1 tbsp olive oil
  • 28 oz dice tomatoes – canne dor fresh
  • zest of 1 lemon
  • 1 tbsp salt
  • ½ cup fresh basil – chopped
  • ¾ cup pasta water

Instructions

  • First toss all of the 'roasted vegetable' ingredients & bake on a lined sheet at 350 for about 30 minutes.
  • Add all of the 'sun dried tomato paste' ingredients to a food processor or blender and blend until smooth
  • Cook the gemelli al dente, reserving ~1 cup of pasta water. Set aside pasta in a strainer.
  • In the same pot you cooked the pasta in, heat the olive oil and add the sun-dried tomato paste. Then add in the diced tomatoes, salt, basil & lemon zest. Cook until fragrant. Add in the cooked pasta and stir, add in pasta water as needed. Mix in the roasted veggies and serve!

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