Hearty and Healthy One-Pan Vegetable Pasta, Vegan and GF

Here is a recipe suggestion inspired by recipe.com and transformed into a GF and Vegan dish.  Use the root vegetables already on hand from the Roasted Root Vegetable recipe.

Hearty and Healthy One Pan Vegetable Pasta

Vegan and Gluten Free

Makes: 4 servings


  • 2 tablespoons olive oil
  • 4 cups root vegetables such as parsnips, carrots, turnips, or rutabaga, cut up into 1 inch pieces.
  • 2 cups (about 1 medium zucchini), coarsely chopped
  • 1 cup (2 to 4 tomatoes), coarsely chopped
  • 1/3 cup chopped red onion
  • 2 1/2 cups beans such as cannellini, great northern, or black beans cooked till slightly tender or
  • 1 19-oz can cannellini beans or any other preferred bean (make sure BPA free), rinsed and drained
  • 1 3/4 cups organic vegetable broth
  • 1 cup dried elbow macaroni (for GF I used Hodgson Mill Brown Rice Pasta with Golden Milled Flax Seed)
  • 1/2 tsp crushed red pepper
  • Salt and coarsely ground black pepper
  • Snipped fresh basil
  • Grated Parmesan cheese (Omit for Vegans)


1.  In a very large skillet, heat oil over medium heat.  Add root vegetables, red onion and garlic.  Cook, uncovered, 7 to 10 minutes or until almost tender, stirring occasionally.  Add zucchini and tomatoes and saute for 3 to 5 minutes more.

2.  Add beans, broth, pasta, and crushed red pepper.  Bring to boiling: reduce heat.  Cover and simmer 7 to 10 minutes more or until vegetables and pasta are tender, stirring occasionally.  Remove from heat.  Season with sea salt and freshly ground pepper; serve topped with snipped basil and (Parmesan cheese).