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Roasted Veggie Zucchini Pasta [Vegan, Gluten-Free]

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Looking for a noodle dish that's filling, but not heavy? This dish, with sweet, oven-roasted root vegetables is for you. Not only are zucchini noodles gluten-free, they also make for a lighter alternative to everyday pasta!

Roasted Veggie Zucchini Pasta [Vegan, Gluten-Free]




  • 2 spiralized zucchinis

For the Roasted Veggies:

  • 1 chopped sugar pumpkin
  • 2 chopped carrots
  • 1 chopped golden beet
  • 1/2 chopped sweet onion
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons oil (olive or avocado)
  • 1 tablespoon maple syrup
  • 1 tablespoon coconut sugar
  • About 2-4 tbsp salt (to taste for pumpkin seeds)

Ginger Basil Dressing

  • 1/4 cup fresh basil leaves, packed
  • 1 fresh sage leaf
  • 1/2-inch of fresh ginger
  • 1 date
  • 1/4 cup maple syrup
  • 1/4 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon mustard powder
  • Salt and pepper to taste
  • 1/4 cup walnuts

For the Topping:

  • Hemp hearts
  • Pumpkin seeds
  • Chopped walnuts
  • Arugula
  • Avocado chunks


  1. Preheat oven to 350° F.
  2. Prepare 2 baking sheets.
  3. Chop up the pumpkin first and scoop out the seeds. Rinse the seeds in water, spread out on the baking sheet, put in the oven for 30 minutes.
  4. While that is cooking, finish chopping up your vegetables and arrange on the other baking sheet. Toss with oil and sugar, then drizzle with balsamic vinegar. Put in the oven with the seeds.
  5. Once the timer goes off, add oil to the pumpkin seeds and toss. Then sprinkle salt to taste. Set the timer for another 30 minutes.
  6. Spiralize your zucchini.
  7. Once the timer goes off, take the pumpkin seeds out to cool (taste for desired salt level).
  8. Flip the vegetables and put the broiler on low. Put the vegetables in the broiler for 10 minutes or until caramelized.
  9. Throw all your dressing ingredients in the food processor or blender except for the walnuts. Blend until smooth, then pulse the walnuts in or chop the walnuts separately.
  10. In a salad bowl, mix the dressing with the zucchini noodles, then serve each plate with the noodles and hot roasted veggies.

Nutritional Information

Total Calories: 1,698 | Total Carbs: 158 g | Total Fat: 117 g | Total Protein: 18 g | Total Sodium: 1,311 mg | Total Sugar: 113 g
Nutrition information does not include toppings.





Nutrient-rich desserts with hidden healthy ingredients. One year ago, I made the decision to stop eating processed foods. My challenge: my husband is such a picky eater that he would win against a 2-year-old. Since many of my friends come to me for recipes on how to eat nutrient-rich foods, while still eating what they like, I decided to start a food blog, Foodscape. Every Friday I launch a new family-friendly recipe that even the pickiest eaters will eat.



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27 comments on “Roasted Veggie Zucchini Pasta [Vegan, Gluten-Free]”

Click to add comment
Kelly J May
2 Years Ago

Jonathan Sebastian

Kinsey Weissinger
2 Years Ago

Madison McKay

Madison McKay
28 Dec 2015

we have like 1/3 of the resources but let's do it

Ana Gaby
2 Years Ago

Jo Rivera

JLugene Carey
2 Years Ago

i need to find that spiraler

Shey Rielly
2 Years Ago

Lots of delish vegan recipes on here Silvie Jane McEwan

Silvie Jane McEwan
29 Dec 2015


Melanie Harriet
2 Years Ago

Ceri Brenner

Taryn Romain
2 Years Ago

Matt Jacob

Matt Jacob
28 Dec 2015


Dan Hesch
2 Years Ago

Susan Young

Renata Wie
2 Years Ago

João Maranhão

Bea Bianca
2 Years Ago

Ok we try to make this


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