Vegan Sheet Pan Pasta with Roasted Red Pepper and Tomato Sauce (Gluten-Free)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A sheet pan pasta with roasted vegetables, gluten-free pasta, and kale in a blended red pepper and tomato sauce. This is listed as vegan but contains parmesan and sausage. It's quick enough for weeknight meal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 small head of garlic (about 8 cloves)
- 3 medium-sized tomatoes, cored and roughly chopped into wedges (about 3 cups wedged)
- 1/2 large yellow onion, roughly chopped
- 1/2-1 red bell pepper, cored and sliced * (see notes)
- 1/3 to 1/2 cup vegetable broth
- 1/4 cup nutritional yeast
- 1 1/2 teaspoons red wine vinegar
- 1 teaspoon dried oregano
- 1/3 cup fresh basil, thinly sliced
- Salt, to taste
- Black pepper, or to taste
- 1 heaping cup chopped cauliflower
- 2 vegan sausages, sliced (I used Tofurky)
- 3 oz. sliced mushrooms (I used white mushrooms)
- 8 oz. Banza gluten-free Casarecce pasta (or any pasta of choice)
- 3 cups roughly chopped kale
- Vegan parmesan
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 40m
- Sodium
- 811mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1026mg
- Calcium
- 123mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 811MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.