Giving up pasta was one of the most difficult parts of transitioning a to a gluten free diet. In college, I would sometimes eat it twice a day (I think its that good). So I've spent a decent amount of time testing gluten free substitutes and this organic fusili (made with rice, potato, and soy) is a favorite of mine. If you are looking to avoid soy, try quinoa pasta. They key to making it feel authentic is adding lots of flavor.
SPINACH GLUTEN FREE PASTA
Instructions:
1. Boil water. Add a cup of pasta, a pinch of salt, and a table spoon of coconut oil and stir.
2. Heat a frying pan with coconut oil. Add onions, garlic, and a 2 tablespoons of gluten free tomato sauce and allow to simmer for five minutes.
3. Blend ingredients in frying pan until creamy.
4. Drain pasta and add it to the frying pan. Pour in the mixture from blender, and 2 cups of washed spinach. Cook on a low fire and stir until spinach is soft.
On a side note, bottled tomato sauce tends to be filled with sodium and sugar. Try to buy really simplified, gluten free, organic brands. Only use a few tablespoons and add fresh basil, garlic, and onions if you need more flavor.
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