Easy Veggie Packed Gluten Free Pasta

Ready in under 30 minutes, dinner doesn’t get any easier than this easy veggie packed gluten free pasta!easy veggie packed gluten free pasta

Easy Veggie Packed Gluten Free Pasta

Today we have a special post- from my Mom! She is always calling me with recipe ideas from the blog, so I decided it was time for a guest post. This easy veggie packed gluten free pasta is one of her favorite pasta recipes, she is always talking about it. The recipe is entirely hers, I did take the photos and test it out. I’m not a huge mushroom fan, but my husband gave it two thumbs up. Plus, it was so easy! Enjoy her post and this great recipe.

Easy veggie packed gluten free pasta

 

How To Photos Courtesy of Mom and Friend!

Cooking with Friends (Guest Post)

I have a friend who visits from Holland every year. We both love to cook! After perusing the refrigerator, and developing our own version of “Chopped,” we came up with a mystery basket- spinach, mushrooms, meatballs, and pasta- plus a few pantry ingredients. Luckily it all worked well together, we decided to go with an Italian theme and the fun started!

My friend likes to chop veggies and is more precise than I am. (My motto is “close enough.”) So he began to chop the onions, garlic, and mushrooms while I started the pasta and heating up the meatballs. We switched off cooking and chopping a bit, and when things were just about ready, he started making bruschetta (we will save that recipe for another time!).

This is our favorite pasta dish. Now back in Holland, he still makes it and sent me some of the pictures. It is quick (believe it or not), easy, nutritious and delicious. So…grab a friend and start cooking. Two cooks are more fun than one!

 

A few notes:

  1. This is a very versatile recipe, if you have an aversion or allergy to a vegetable, just leave it out or substitute with another!
  2. To save time, buy the pre-sliced mushrooms. They are already cleaned.
  3. After much discussion, we decided that if you hate mushrooms, try using yellow squash or red bell pepper. The flavor won’t be the same, but they are great substitutions for nutrition and color.
  4. If you are trying to avoid carbs or aren’t a fan of gluten free pasta, try it with veggie zoodles!
  5. There are several brands that make pre-made gluten free meatballs, you can also make your own and freeze them so they are ready whenever you need them!

Final Thoughts from Me

My mom calls this “Two Friends Pasta with Veggies”, but honestly it will feed 4! Enjoy this easy veggie packed gluten free pasta recipe! It took me less than 30 minutes to prepare (which is always a win!). If you are looking for other easy pasta style recipes check out Zoodles with Lemon Pepper Vinaigrette or Easy Gluten Free Spaghetti and Meatballs with my pantry spaghetti sauce!

Happy Gluten Free Eating!

Easy Veggie Packed Gluten Free Pasta
Easy Veggie Packed Gluten Free Pasta
Amanda Kanashiro
Rate this recipe
Average: 5/5
5 ratings

  • 8-12 oz gluten free spaghetti or other small pasta
  • ¾ - 1lb small tomatoes, quartered
  • 12 oz mushrooms, sliced
  • 3 small onions, chopped
  • 6 cloves of garlic, smashed and chopped
  • 1 bag of baby spinach
  • 4 green onions, sliced
  • Salt, pepper to taste.
  • 2 1/2 teaspoons dried Italian herb blend
  • Olive oil for sauteing and tossing with pasta
  • Small gluten free precooked meatballs (3-5 per serving, omit for vegan option)

  1. Cook pasta in salted water according to package directions. When cooked to your preference of doneness, drain (reserve ½ cup water), toss with a little olive oil, salt and pepper to taste. Keep warm.
  2. Heat pre-cooked meatballs.
  3. Add tablespoon of olive oil to pan.
  4. Sauté the onions and smashed garlic until softens a bit.
  5. Add the mushrooms.
  6. Season with salt, and pepper.
  7. Cook stirring occasionally, 3-4 minutes until mushrooms are begin releasing liquid.
  8. Add quartered tomatoes and Italian herbs.
  9. When the tomatoes get soft and release their juices, mash with a spoon. (Add some pasta water if there isn’t enough liquid.)
  10. Adjust seasonings.
  11. Add meatballs, if using.
  12. Add spinach and stir. Let the spinach slightly wilt. The veggies shouldn’t be dry, but not drowning in liquid.
  13. Top with the green onions.
  14. Put a serving of pasta in bowl, top with desired amount of veggies and meatballs.

Feel free to omit meatballs for vegan option.

; Yield: 4 servings
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Cilantro Jalapeno Pesto

Cilantro Jalapeno Pesto is a delicious twist on traditional pesto, served with gluten free pasta, topped with First Fresh Chicken Croquettes.

Cilantro Jalapeno Pesto

This post is part of a series of sponsored recipes created with First Fresh Foods. All opinions and recipes are my own, enjoy!

Cilantro Jalapeno Pesto

I love pasta with pesto, but my husband is allergic to basil, so I haven’t had it in years. When First Fresh Foods sent me their brand new Habanero Chicken Croquettes, I was quickly in love with their flavor and ease. They are so good and that pepper flavor is just the perfect amount of spice. When I was trying to decide what would pair best with the cheesy, spicy flavor I first thought about Huancaina Sauce. It’s a classic Peruvian Sauce made with queso blanco and aji amarillo. It’s wonderful, but I wanted a bit more freshness.

That’s when I got the idea to make a Latin spin on pesto and it worked fabulous! The Cilantro and parsley, paired with the jalapeno and queso blanco is amazing! Fresh and a bit salty. The underlying spice of the jalapeno and the garlic is just perfect. I could honestly eat it with a spoon.

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Habanero Chicken Croquettes

If you have been following My Gluten Free Miami this summer, you know I have fallen in love with First Fresh Foods Chicken Sausage. It is so good, low in fat, lean protein and easy to read ingredients made in a celiac safe environment. They were the first sponsor I began to work with, just because I love the chicken sausage.

Now they are branching out into cheese stuffed chicken croquettes, and they are still gluten free! I was so excited. They are delicious. Still a great source of protein, and they are so simple. Just throw them in the oven and your good to go.

If you can’t find them in your local grocery store, you can use sliced chicken breast (or any other protein), but I strongly recommend you ask your grocer to carry First Fresh products. They are delicious.

Cilantro Jalapeno Pesto

The Recipe

The great thing about this recipe is it’s ease.

The Pesto

All you do is the throw all the ingredient in a food processor or nutri bullet. If you want it a bit spicier, leave the seeds in the jalapeno. Super simple, super yummy.

The Chicken

Obviously, I used First Fresh Chicken Croquettes. They pair so well, but if you don’t have access and your in a pinch, some sliced chicken breast would be ok….but once you try the croquettes, you will fall in love with them!

The Pasta

For this recipe I used Barilla gluten free pasta, you can use whatever is your favorite. I am also a big fan of Trader Joe’s quinoa/brown rice blend.Before draining the pasta, set aside a cup of the water to use when tossing the pasta with the pesto.

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If you love pesto, but are looking for something with a twist, check out this Avocado Pesto Zucchini Noodle Salad from Food, Faith, and Fitness. It will not disappoint!

Thank you to First Fresh Foods for sponsoring this past and making such incredible Celiac Safe Chicken Croquettes!

Happy Gluten Free Eating!

Cilantro Jalapeno Pesto
Cilantro Jalapeno Pesto
Amanda Kanashiro
Rate this recipe
Average: 3.5/5
3 ratings

  • 1 Cup loosely packed cilantro leaves
  • 1/2 Cup loosely packed parsley leaves
  • 4 cloves garlic
  • 1/4 cup almonds
  • 1-2 Jalapenos (remove seeds if desired)
  • 1/2 cup crumbled queso blanco
  • 1/3 cup olive oil (add more if needed)
  • 1/2 lime, juiced
  • 1/4 teaspon salt.
  • 12 ounces gluten free pasta
  • 4 First Fresh Foods Chicken Croquettes

  1. Boil pasta according to package directions. Drain, reserving one cup of the pasta water.
  2. Cook croquettes according to package direction.
  3. Blend all pesto ingredients in blender. Taste and adjust seasonings if necessary.
  4. Toss pesto and pasta, adding pasta water as needed to thin pesto.
  5. Top with crumbled queso blanco and chicken.

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