This week I was doing my usual hop around to all of my favourite gluten-free blogs and I stumbled upon a gluten-free pasta recipe.
Can you imagine? Fresh gluten-free pasta? I think I would lose my mind.
Fresh pasta melts in your mouth. It’s really the only way pasta should be consumed. In an ideal world.
I’ve never actually had a problem with gluten-free pasta. The switch from wheat pasta to gluten-free was really easy for us. I don’t notice the difference in taste at all.
I would love nothing more than to make my own pasta. It’s something I’ve always wanted to do, but I just never thought it was possible. Working with gluten-free flour can be tricky.
Never say never!
Thankfully Shirley from Gluten-Free Easily did it first and she has given me the push I needed to try it.
Shirley’s blog directed me to another blog called The W.H.O.L.E Gang. The blogger, Diane, posted a recipe she came across for gluten-free pasta, and it looks super easy. I thought I would share the link with you so you can check it out for yourself.
Never say never!
I’m going to use this recipe as soon as I get the chance (we’re going away this weekend so hopefully within the next couple of weeks). And I promise I will report back and let all of you know just how easy I think it is!
Today I’ll include a recipe from a previous post; our super easy roasted tomato recipe in case you’re going to make gluten-free pasta this weekend. We use it for a quick, yummy, and easy pasta sauce. We also use it for pizza.
Roasted Tomato Spaghetti Sauce
6-8 medium-sized plum tomatoes diced (or whatever tomatoes you want to use)
3 cloves of garlic
2-3 tbsp extra-virgin olive oil
1/2 tbsp balsamic vinegar (optional)
Fresh basil and oregano OR dried herbs of your choice
1 cup of chopped spinach or kale
Sea salt and pepper to taste (and since you’re not using canned tomatoes you can use lots of salt)
1/2 cup nutritional yeast (the good tasting kind) OPTIONAL
Preheat oven to 400 degrees F. Grease an 8×8 pan with olive oil. Dice tomatoes and chop garlic. Place in prepared pan.
Pour olive oil and balsamic vingear into pan and coat the tomatoes. Add herbs and spinach/kale and toss mixture one more time.
Season with salt and pepper. Bake for 30 – 40 minutes and check to make sure the tomatoes appear roasted and juicy! Stir in the nutritional yeast when you remove the tomatoes from the oven (it adds a cheesy flavour and a good dose of health). Let cool and toss with your preferred gluten-free pasta shape.
Serves 4 people.
If I have any pesto in the fridge I toss some into the pan before putting the tomatoes in the oven.
I roast the tomatoes whenever I get a chance in my toddler/preschooler-filled day. Then I simply reheat when I’m ready to serve dinner. You could easily roast your tomatoes the day or night before too.
I like to roast some veggies to add to my sauce as well. Recently I chopped parsnips, beets, and sweet potato and tossed them with some olive oil, garlic and herbs. Roast at the same temperature as tomatoes for about 40 minutes. Oh my goodness this was a yummy addition to the pasta.
We like to fry onions, garlic and ground tempeh and then add it to the roasted tomatoes for a protein-packed sauce. We crumble a block of tempeh right into the frying pan once the onions and garlic have softened. So good. Season with salt and pepper before adding to the roasted tomatoes.
Sometimes we puree the sauce if we know that Callum isn’t in the mood for a veggie-packed bowl of pasta.
If we want a runnier sauce we add some vegetable broth or gluten-free vegetable stock. Usually just one cup. We always add broth or stock when using ground tempeh.