Veggie Pasta Recipe

Cooking Instructions

1. 1

   Prepare the Roasted Cauliflower

   Preheat the oven to 425°F (220°C). Toss the chopped cauliflower with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes, or until golden brown.

2. 2

   Cook the Gluten-Free Pasta

   In a large pot of salted boiling water, cook the gluten-free penne pasta according to package instructions until al dente. Drain and set aside.

3. 3

   Sauté the Vegetables

   In a large skillet, heat olive oil over medium heat. Add sliced onions, red bell pepper, zucchini, and green beans. Sauté for about 5-7 minutes until the vegetables are tender.

4. 4

   Make the Butternut Squash-Coconut Curry

   In a small pot, combine diced butternut squash, coconut milk, salt, and black pepper. Bring to a simmer and cook for about 15 minutes or until squash is tender.

5. 5

   Combine the Ingredients

   In a large mixing bowl, combine the cooked pasta, sautéed vegetables, roasted cauliflower, and harissa paste. Toss well to coat all ingredients.

6. 6

   Serve

   Plate the veggie pasta and spoon over the butternut squash-coconut curry. Top with crumbled feta cheese and serve warm.