PASTA. Classic. Versatile. Delicious. Filling.
Yes, pasta is an amazing thing. But with gluten, egg and/or dairy allergies it is a bit less of a commonly eaten food. I would love to say that I solved this problem with an amazingly easy pasta recipe that you can make at home (honestly, I will hand-make pasta eventually), however I wanted a quick fix and found a brand called Simply Balanced at Target that makes a delicious GF spaghetti noodle! I have read mixed reviews about this pasta when it comes to celiac disease – some say it affected them and others claim it did not. I am only gluten intolerant, but the noodles certainly did not affect me poorly – and nowhere on the package did I read that they are processed in a facility that handles gluten (per one person’s review). So it worked great for me, but please do check the packaging and make the choice at your own discretion if you are more than simply intolerant.
HOWEVER, I loved everything about this pasta. It didn’t stick together in a large clump when cooked, and they were very substantial and delicious. Topped with a homemade red sauce with ground turkey and lots of veggies, this was one fantastic meal.
1 pack Ground Turkey (or other meat/substitute)
1 large red onion
2 green bell peppers
6 mushrooms (roughly)
1 pack Gluten Free Pasta
1 Tbsp Olive Oil
1 Tbsp Balsamic Vinegar
2 Tbsp Minced Garlic
1 can crushed tomatoes (Possibly 2 – depending on how saucy/chunky you like it!)
Fill a large pot halfway full with water and bring it to a boil on the stove. Once boiling, dump in your Gluten Free pasta, and stir well. Keep stirring periodically while it cooks, making sure that the water doesn’t boil over. The GF pasta takes a while longer to cook than regular pasta, so taste the noodles to find out if it is done. (I like my pasta slightly al dente, meaning that it is still a bit firm when you bite into it.) Once the pasta is cooked to your liking, remove the pot from the heat and pour noodles and water out into a strainer in the sink. Once drained completely, rinse noodles with cold water, and then drizzle the olive oil onto the pasta and mix well, thoroughly coating the noodles – this helps ensure that the pasta won’t turn into one large clump while sitting.
Rinse out the pot you used for your pasta, and place back on the stove on about medium-high heat. Spray the bottom of the pot, and put your garlic in to brown. Once a golden color (make sure not to burn!) put in your ground turkey. In the meantime, chop you onion, peppers, and mushrooms. Once the meat is cooked, throw in your chopped veggies and stir. When the onions start to become clear in color, pour in a dash of balsamic vinegar and cover the pot with the lid.
After a minute or two, remove the lid, stir your veggie & meat mixture, and then pour in your can of crushed tomatoes. Stir everything together well and then start seasoning the sauce. I use salt, black pepper, garlic powder, and smoked paprika. Season to taste.
Let the sauce simmer for a couple of minutes (to make sure it is heated through) and then serve on top of a bed of noodles! I like green olives and spinach to top… and maybe another drizzle of balsamic vinegar : )
ENJOY! I sure did…