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Gluten-free dinner pasta

Slow Roasted Vegetable and Sausage Pasta

  • Author: Meghan Telpner
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 mins
  • Yield: 6 servings 1x


  • 1 Tbsp ghee or olive oil
  • 4 cloves of garlic, minced
  • 2 onions, cut into large chunks
  • 4 sausages, or two packages of tempeh
  • 2 red bell peppers, cut into 1 inch pieces (bite size)
  • 4 ripe plum tomatoes
  • 2 Tbsp dried oregano
  • 1/2 tsp salt
  • 1/2 cup red wine
  • 1/2 package of gluten-free fusilli
  • 45 cups thinly sliced kale
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped


  1. Preheat your oven to 375, or 350 if you have a convection setting.
  2. In a large bowl, combine oil, garlic, onions, sausage/tempeh, peppers, tomatoes, oregano, salt and red wine.
  3. Transfer to a large baking dish or roasting pan and roast for one hour, stirring every 20 minutes.
  4. While vegetables and protein are roasting, cook pasta as directed on package.
  5. Once vegetables and protein have finished roasting, stir in kale, parsley and basil, and let wilt from the heat.
  6. Mix roasted medley with the pasta and serve hot.
  7. Will keep in fridge for 3-4 days.


If using tempeh, you may wish to add 1-2 tsp of chili sauce or fermented hot sauce to the roasting pan for added flavour.