Prep Time: 15 mins Cook Time: 30 mins Total Time 45 mins Yield: 4 servings
This gluten free and vegan spaghetti bowl is bursting with flavor from the fresh dairy free parmesan cheese and homemade oven roasted tomatoes. The perfect savory pasta dish for the gluten free and dairy free Italian.
As an Italian, pasta is a very important part of my life. When I first found out that I couldn’t have gluten, there were not too many choices of gluten free pasta. Sunday dinners were hard without pasta! But nowadays the options are quite endless for gluten free items, including pasta!
I’ve tried most, but chickpea and brown rice are still my top favorites. Depending on the dish I’m making I use different gluten free pastas. Some keep their shape better than others. I find that brown rice, corn and red lentil pastas hold their shape the best and don’t fall apart if you over stir them. I still love chickpea pasta for their high protein, although it tends to fall apart pretty easily.
For this dish I used brown rice spaghetti. It holds up well to being twisted around your fork, and it doesn’t stick together and mush if you mix in some oil or vegan butter after you drained and rinsed it. (For brown rice pasta, make sure you rinse it to get off the sticky residue!)
This dish also includes dairy free parmesan cheese and homemade oven roasted tomatoes 🤤 First off, if you know anything about me you know I love love loveeee Good Planet dairy free cheeses. They are seriously THE BEST! Not only do they taste EXACTLY like cheese, they function like regular cheese as well! For this recipe I use their Parmesan Cheese shreds. I buy mine at my local Wegmans, but you can purchase it in bulk from this link and if you’re not going to use all of it at once, it freezes really well! It’ll keep you well stocked for the rest of your dairy free cooking 😉
Now let’s talk about these oven roasted tomatoes. To me, roasted tomatoes are like a delicacy. They taste way more complex than they are to make! Instead of buying them at the store for some ridiculous price, make your own! They are super easy to make, and I bet you have most of the ingredients already in your pantry. I use cherry tomatoes and I love using a mixed medley for the colors, but all red ones work as well. All you need for their dressing is Extra Virgin Olive Oil, Italian seasoning and salt and pepper. That’s it! Put them on a cookie sheet in a preheated oven and the aroma coming from them is to die for. They are the star in this pasta dish.
Ingredients
Cherry Tomatoes– I love using a mixed medley for the colors in the presentation. You taste with your eyes before you taste with your mouth!
Extra Virgin Olive Oil– perfect for roasting and pairs well with pasta.
Italian Seasoning- a staple in my pantry! Adds wonderful flavor to the oven roasted tomatoes and a perfect topping to the pasta dish.
Minced Garlic- adds another bold flavor and layers well.
Salt and Pepper- to taste.
Dairy Free Parmesan Cheese– this is a game changer! A total must have if Dairy Free or Vegan!
Gluten Free Spaghetti- I use this brown rice spaghetti, but use your favorite kind!
How to make:
Cut
Cut the cherry tomatoes in half. You can leave them whole, but they tend to burst and explode in the oven. Line them on a cookie sheet.
Mix
Mix the extra virgin olive oil, Italian season, salt and pepper together. Pour over the cherry tomatoes, and mix tomatoes up to fully cover them in the marinade.
Roast
Roast the tomatoes for 25-30 mins in the oven at 400 degrees.
Boil
While the tomatoes are roasting, boil the water for the spaghetti.
Cook
Cook the spaghetti according to the directions. Once done, drain excess water and rinse well (this is especially important if using brown rice spaghetti).
Sauté
Sauté the minced garlic in the extra virgin olive oil while the spaghetti is cooking. Once done, drizzle the olive oil and garlic on the spaghetti and mix in to prevent sticking.
Mix
Mix in the dairy free parmesan cheese and the roasted tomatoes. Top with extra salt, pepper and Italian seasoning.
Tomato fan? I have just the right recipes for you!
Try out this Creamy Tomato Soup (Dairy, Egg and Gluten Free). It’s a staple and oh so delicious! Not to mention incredibly creamy all while being dairy free. Check it out! If you make it let me know @farmfreshwithatwist!
Craving other delicious recipes? Take a look!
- No Bake Chocolate Peanut Butter Protein Bars
- Oreo Cheesecake Dip
- Hot Cocoa Cookies
- Strawberry Cheesecake Truffles
- Hot Cocoa Dip
Roasted Tomato and Parmesan Spaghetti (Gluten free and Vegan)
Course: Uncategorized4
servings15
minutes30
minutes45
minutesIngredients
12 oz cherry tomatoes- I love using a mixed medley for the colors but all red works too!
- Tomato Marinade
2 Tablespoons Extra Virgin Olive Oil
1/2 teaspoon Italian seasoning
salt and pepper to taste
- Olive Oil and Garlic
2 1/2 Tablespoons Extra Virgin Olive Oil
1/2 Tablespoon minced garlic
- Dairy Free Cheese
1/2 cup Dairy Free Parmesan Cheese
- Pasta
1 pound gluten free spaghetti- I use and love this brown rice spaghetti
- Toppings
1/2 teaspoon Italian seasoning
Salt and Pepper to taste
Directions
- Preheat the oven to 400 degrees.
- Cut the cherry tomatoes in half and line them on a cookie sheet.
- Mix together the Extra Virgin Olive Oil, Italian seasoning, salt and pepper. Pour over the tomatoes and mix up until they are evenly coated with the marinade. Cook in the oven for 25-30 mins.
- While the tomatoes are roasting, boil a pot of water for the spaghetti. Once boiling, cook the spaghetti according to the package.
- While the spaghetti is cooking, sauté the minced garlic in the olive oil.
- Once the spaghetti is done cooking, drain the excess water and rinse well. Add the olive oil and garlic to prevent sticking and add flavor.
- Add the parmesan cheese and roasted tomatoes to the spaghetti, and top with additional Italian seasoning, salt and pepper if desired. Enjoy!
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