Course: Dinner, Lunch

Cuisine: Mediterranean

Cooking Method: Food Processor

Food Allergies: Dairy Free, Egg Free, Gluten Free, Nut & Tree Nut Free, Soy Free

Special Diet: Low Sugar, Vegan, Vegetarian

Food Type: Comfort Food, Pasta

Share This Recipe

Description

Inspiration:

Ingredients

• 1/2   package   gluten free spaghetti noddles   (can swap for regular noodles)
• 1   large   sweet potato   peeled and diced (2 cups)
• 1      zuchini
• 2   cups   fresh brussels sprouts
• 2   cups   portabella   mushrooms
• 1/4   cup   olive oil
• 1   tsp   salt
• 2   cups   sun dried tomato sauce

Servings: 

Units:  US Imperial Metric

Instructions

Preheat oven to 375.

Line a large cookie sheet with parchment paper.

Use a spiralizer (veggie spiral slicer), cut the zucchini into spaghetti sized pieces.

Cut ends off brussels sprouts, peel off first layer, cut in half and rinse with water

Clean portabella mushrooms.

In a large bowl add all veggies and mix in olive oil.

Place all veggies on the cookie sheet and sprinkle salt over the top.

Bake in oven for 40 minutes.

While veggies are baking, cook noodles according to directions and set aside.

Add roasted vegetables and spiralized zucchini to spaghetti and mix in sun dried tomato sauce to fully coat all pasta.