Roasted vegetable tomato spagetti



Prep Time
Cook Time
4 - 6 People
Serves 4
Difficulty  0


  • 1x packet LSF gluten-free spaghetti
  • 1 1/2 cups mini tomatoes
  • 1/2 red onion diced
  • 1 1/4 cup chopped zucchini
  • 1/4 cup almond flour
  • Garlic salt to roast
  • 1 tsp dried oregano
  • 1 tbsp lemon juice
  • 1-2 tbsp nutritional yeast
  • Vegan parmesan cheese grated
  • Olive oil
  • Fresh herbs to serve 


  1. Cook the spaghetti according to the packet instructions. 
  2. Place the tomatoes, and onions in a baking tray and cover with garlic salt, lemon juice, oregano, and olive oil. 
  3. Roast at 180 degrees Celsius for about 15-2 minutes. Add the zucchini to another baking tray drizzle with olive oil, and then sprinkle over the almond flour, more herbs, and salt to taste. Mix well and then roast until golden. 
  4. Once the spaghetti has cooked, drain and add to the roasted tomatoes and mix well, add some nutritional yeast if you like too, and then add 1/3 cup grated vegan parmesan. 
  5. Add the spaghetti to your serving bowls and then top with the roasted zucchini, pine nuts, and herbs. Add some more cheese before serving.