Ever since I did the Whole 30 I’ve been paying close attention to my gluten intake. Though I don’t think I’m gluten intolerant I do notice I feel a lot more bloated when I indulge in gluten. As a result I’ve been trying out a lot of gluten free products & have been happily surprised to discover they taste almost exactly the same as the gluten equivalent. Take pasta for example, I bought some gluten free pasta at the market (this one was made of rice) & it was absolutely delicious. Paired with an assortment of oyster, shiitake & portabello mushrooms, eggplant & capers, this pasta was spot on. Make this Gluten Free Mushroom Pasta today & enjoy a delicious meal!
Ingredients (makes 2 servings)
1/2 package gluten free pasta (about 2 cups)
1 tablespoon olive oil
1 cup assorted mushrooms (I used a mixture of oyster, shiitake & portabellow)
1 cup eggplant, chopped
1/2 tablespoon garlic, minced
1 tablespoon pesto
2 cups tomato sauce
1/2 tablespoon dried oregano
Salt & pepper, to taste
Capers, to taste
Follow package instructions to cook pasta, drain & set aside.
In a non-stick pan, heat olive oli & add the mushrooms, eggplant, garlic, pesto & cook for 3 – 4 minutes until mushrooms & eggplant begin to become tender. Add the tomato sauce, dried oregano & cook for an additional 3 – 4 minutes. Add the pasta, mix & season with salt & pepper to taste. Cook for a couple of minutes & remove from heat.
Serve hot & top with capers. The capers add a nice salty touch that makes this pasta even better. I wanted to keep it vegan so I did not add any cheese but feel free to use parmesan or pecorino on top, it would make a great addition. Buen provecho!
Have you tried cooking with gluten free pasta before?