Spicy Cauliflower Tomato Mushroom Quinoa Fusilli Pasta Sheet Pan Dinner
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You will love the simplicity of my Spicy Cauliflower Tomato Mushroom Quinoa Fusilli Pasta Sheet Pan Dinner recipe.
I’ve always loved pasta in any way, shape or form. I realized I felt sluggish after I ate it, so I started only making it for dinner. But… this quinoa pasta from Tresomega is a game changer for me. It contains 6g of protein per serving and 3g of fiber per serving.
Tresomega is non-GMO, gluten free, wheat and corn free pasta. The best part it tastes great!
Ingredients
- 2 15-ounce cans of diced tomatoes drained, reserving the liquid in a small bowl/set aside
- 1 head cauliflower cut into florets
- 8 ounces mushrooms quartered and halved
- 2 cloves garlic minced
- 2 tablespoon melted coconut oil or olive oil
- 2 tablespoons red pepper paste
- 1/4 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 1/4 teaspoon pepper
- 8-ounce box Fussilli Tresomega cooked according to package and drained
Instructions
- Cook Trescomega fusilli pasta according to the direction. Set aside
- Preheat oven to 425
- In a large bowl combine the cauliflower florets, drained diced tomatoes, mushrooms, and garlic.
- Sprinkle with the melted oil mix until coated.
- Pour the oil-coated vegetables onto a baking sheet pan. Arrange in a single layer.
- After I took this picture I realized that my vegetables were crowding each other so I removed some and set aside. Make sure you don't overload the sheet pan as the picture shows.
- Sprinkle with the sea salt and pepper, pop the pan into the preheated oven.
- Meanwhile, pour the reserved tomato liquid into a small bowl whisk in the red pepper paste, cayenne pepper, microwave until hot.
- Roast for 20 minutes, turn them over and cook another 20 minutes or until brown, caramelized, and tender.
- Remove from oven.
- Place the Trescomega Fusilli pasta on a plate, top with the roasted vegetables and pour the desired amount of sauce over vegetables and fusilli pasta.
Cook Tresomega fusilli pasta according to the direction. Set aside.
Preheat oven to 425
In a large bowl combine the cauliflower florets, drained diced tomatoes, mushrooms, and garlic.
Sprinkle with the melted oil mix until coated.
Pour the oil-coated vegetables onto a baking sheet pan. Arrange in a single layer.
After I took this picture I realized that my vegetables were crowding each other so I removed some and set aside. Make sure you don’t overload the sheet pan as the picture shows.
Sprinkle with the sea salt and pepper, pop the pan into the preheated oven.
Meanwhile, pour the reserved tomato liquid into a small bowl whisk in the red pepper paste, cayenne pepper, microwave until hot.
Roast for 20 minutes, turn them over and cook another 20 minutes or until brown, caramelized, and tender.
Remove from oven.
Place the Tresomega fusilli pasta on a plate, top with the roasted vegetables and pour the desired amount of sauce over vegetables and fusilli pasta.
I hope you enjoy the Spicy Cauliflower Tomato Mushroom Quinoa Fusilli Pasta Sheet Pan Dinner recipe.
Tresomega products are manufactured in a wheat, corn, soy, egg and dairy-free facility
The Ingredients are sourced from local farmers who are committed to sustainable fair trade agricultural practices. To learn more about Tresomega check out their website. You can also get some great information and recipes on Facebook and Twitter.
Have you tried any of the Tresomega products? If so please share your thoughts and experience with the products.
