Spaghetti Pesto with Roasted Vegetables



It’s the silky pasta, roasted vegetables and a flavourful pesto that creates this ‘knock your socks off’ recipe to kick start and celebrate Gluten Free cooking and #coeliacawarenessweek During this week we celebrate all things Coeliac and I am honoured to team up with @barillaaus who is a proud supporter of raising awareness of the disease. Their Gluten Free Pasta range is made with a unique combination of rice and corn flours and it looks, cooks and tastes like regular pasta so the whole family can enjoy it together. Along with their pasta are the Sauces and Pesto range that are all naturally Gluten Free as well.


Since we love that Barilla has created such amazing products for the coeliac community, I wanted to share my easy, delicious, healthy and fuss free weeknight pasta meal that I cooked with their Gluten Free Spaghetti and Basil and Rocket Pesto. I hope you enjoy it as much as we love it. Enjoy!

340g Barilla Gluten Free Spaghetti

190g Barilla Basil and Rocket Pesto or Pesto Genovese

150g chargrilled eggplant, cut into strips

150g Chargrilled red capsicum, cut into strips

½ cup semi-sundried tomatoes, cut into strips

½ cup marinated kalamata and green olives, pitted and sliced

¼ cup toasted walnuts, roughly chopped

Sea salt

Freshly Ground Pepper

Basil leaves


1. Cook pasta in a large saucepan of salted boiling water until al dente. Drain and reserve a few tablespoons of pasta water.

2. Pour over the pasta the pesto and pasta water combine until evenly coated and then add the eggplant, red capsicum, tomatoes and olives. Gently stir through until well combined.

3. Serve immediately with fresh basil leaves, chopped walnuts and optional chilli flakes.


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