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Pasta with roasted vegetables

Pasta with roasted vegetables


  • half a pack of Twins high protein millet pasta fusilli
  • 15 g gluten-free brewer's yeast flakes
  • 3 colored bell peppers (190 g)
  • 5 cherry tomatoes (95 g)
  • 1 stalk of celery (75 g)
  • 1 carrot (85 g)
  • 5 pickled cucumbers (45 g)
  • 90 g boiled corn
  • 90 g boiled green peas
  • 2 tablespoons of coconut oil (16 g)
  • Himalayan salt, ground black pepper, garlic granules
  • fresh basil leaves
  • 5 g olive oil for serving


Cut the vegetables into small pieces and fry them thoroughly in coconut oil, first the peppers, then the celeriac and then the rest (I peeled the carrots with a vegetable peeler). Season, sprinkle with brewer's yeast flakes. Cook the pasta according to the description and serve with the vegetables, garnish with a fresh basil leaf, then drizzle with a little olive oil.

Pasta with roasted vegetables

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