gluten free pasta

Chorizo and Kale with Chickpeas

This dish comes together in under 20 minutes and is TO DIE FOR.

 
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What You'll Need:

1 c filtered water

2 Tbsp tomato paste 

 

1 bunch kale, rinsed and torn from stem (or 1 bag kale)

1 package soy chorizo (Trader Joes carries an awesome one!)

1 can chickpeas, drained and rinsed 

 

2-ish c brown rice or quinoa pasta

 

OPTIONAL:  Shredded Parmesan reggiano or other hard cheese for serving.  


Bring water to a boil for the pasta and follow package instructions. 

Meanwhile, heat water and tomato paste in a large saute pan.  Stir paste until completely dissolved.

Add kale, chorizo and chickpeas.  Cover and allow to simmer for 8-10 minutes, or until kale has reached desired cooked-ness! 

Top each serving of pasta (1/2- 3/4 c) with goodness, and include shredded cheese if desired.  


Serves 4! 

Vegetable Pasta Salad

This is our favorite go-to pasta salad. Perfect healthy option to take along with you to picnic celebrations all summer long!  If you do this right, you'll end up with a giant, flavorful, chopped salad, with some pasta tossed in!

 
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What You'll Need

4 c dry pasta (choose brown rice pasta, OR for a protein punch, chickpea pasta!)

3/4 c olive oil
1/3 c fresh basil, sliced into thin strips

1/4 c red wine vinegar
1/2 tsp salt
1/4 tsp black pepper
1 clove minced garlic
1 tbsp. Dijon mustard

8 c fresh veggies, chopped (anything goes here--broccoli, peppers, cukes, edamame, summer squash, spinach or other greens...) 
3 medium tomatoes, OR 1 pint cherry tomatoes, chopped
1 c kalamata olives
1/4 c fresh parsley or additional basil

1 c shredded parmesan cheese, right from the block


Bring water to a boil for the pasta. 

Meanwhile, mix basil and olive oil from. Basil will begin to infuse the oil. It will be awesome. 

In a separate bowl, mix ingredients for the dressing in a small bowl. Wisk.


Then, chop up those veggies and toss into a large serving bowl.

Drain and rinse cooked pasta with cool water. Add to veggie bowl.

Add dressing and basil infused oil. Top with Parmesan and toss.

Trust me when I say you will never make another pasta salad with bottled Italian dressing again. Ever.


Serves 8-12, perfect as a picnic side, main, or to have in the fridge for lunch all week. 

Lemon and Pea Pasta with Leeks

What You'll Need:

12 ounces brown rice pasta (or whatever kind of noodle your heart desires)

2 Tbsp olive oil

2 cloves garlic

2 medium leeks

juice and zest of 1 lemon

1 c frozen peas

1/2 c fresh parsley 

1/2 c Parmesan, or other hard cheese, shredded from the block

salt and pepper 


Bring a pot of water to a boil for the pasta; cook according to package.**

Meanwhile, saute garlic in large saucepan until aromatic.  Add leeks, and cook for an additional 2 minutes or so.

Add lemon zest, juice, peas and parsley.

**Before draining pasta, reserve 1 c water.  Add to the saute pan, and simmer for 2-3 minutes.  

Add drained pasta to pan of goodness.  Toss with salt, pepper and cheese. 


Serves 6.  Inspired by the original recipe in an old edition of Woman's Day Magazine.