Category: Pasta

Gluten Free Pasta

Harvest Pasta Sauce

This pasta sauce captures all the colors and flavors of the autumn harvest.  It’s thick and chunky, loaded with veggies!  Roasting the vegetables first is the secret to the amazing flavor.  Make it this weekend for your gluten free Italian Sunday Dinner!

This post contains affiliate links. 

Ingredients:

  • 1/2 medium butternut squash
  • 1 large carrot
  • 1/2 large sweet onion, divided
  • 2 tbsp. olive oil
  • salt and pepper to taste
  • 2 cans (14.5 oz.) fire roasted diced tomatoes
  • 2 garlic cloves, minced
  • 1 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1/2 tsp. garlic granules
  • 1/2 tsp. onion granules
  • 1/2 tsp. fresh ground pepper
  • 1 can tomato sauce (14.5 oz.)
  • 1/4 cup pumpkin puree
  • 1 tbsp. brown sugar
  • fresh Italian parsley, optional for garnish

Preparation:

Peel and chop the vegetables into 1/2″ dice.  Spread the squash, carrots and half of the onions on a foil lined baking sheet.  Drizzle lightly with olive oil, and season with salt and pepper.  Roast for 30 minutes at 425º.

While the veggies are roasting, heat 2 tbsp. olive oil in a Dutch oven over medium low.  Add the remaining half of the onions and the garlic.  Stir for about 30 seconds or until fragrant, then add the diced tomatoes with their liquid.  Season with basil, oregano, garlic granules, onion granules and fresh ground pepper.  Simmer 15 minutes uncovered, to concentrate the sauce.

Next add the tomato sauce, roasted vegetables, pumpkin puree and 1 tbsp. brown sugar.  Stir well, cover and turn the heat down to low.

Cover and simmer 2 hours.  I used a simmer mat to keep the sauce on the lowest possible heat and prevent the bottom from burning.

Look at that hearty sauce!  The carrots, pumpkin and butternut squash give it so much natural sweetness.  Serve over your favorite gluten free pasta, with grated cheese and fresh parsley.

Friends, what a meal!  I would not hesitate to serve this to company, or even as a holiday first course.  Oh, and did I catch you eyeing that pasta?  It’s a special one, that I made just for pairing with this sauce.  Check out the recipe here!

Notes ♪♫  In addition to being gluten free we are also a low sodium household.  I used unsalted tomatoes in this sauce, as I do with most recipes to have better control over the salt content.

 

Print This Post Print This Post

Gluten Free Chicken Broccoli Casserole

The thought of preparing gluten free meals from scratch can be overwhelming.  It took a while for me to realize that there were meals I had been making for years that were naturally gluten free.  From there, I started looking at other favorite recipes that only required a swap of one or two ingredients to be gluten free.  My repertoire began to grow and now I have added many of my old favorites back to the dinner rotation.

My Chicken Broccoli Casserole is a good example.  Here’s how to make it!

This post contains affiliate links.

Ingredients:

  • 1 lb. boneless skinless chicken breast
  • Rice flour for dusting
  • Salt and pepper to taste
  • Olive oil
  • White wine, divided use
  • ½ large sweet onion, diced
  • 1 large garlic clove, minced
  • 1 large broccoli crown, chopped
  • 1 can (14.5 oz.) fire roasted diced tomatoes
  • ½ tsp. basil
  • ½ tsp. Italian seasoning
  • salt and pepper to taste
  • 8 oz. gluten free penne
  • Cooking spray
  • gluten free seasoned breadcrumbs
  • Grated Parmesan cheese
  • Fresh Italian parsley for garnish

Preparation:

Preheat the oven to 350º.  Set up a pan of salted water for the pasta, and bring to a boil.

Cut the chicken breast into 1-1/2″ chunks.  Dust with rice flour and season with salt and pepper.  Begin browning the chicken in a little olive oil, about 3 minutes per side.  Don’t crowd the pan, use a large skillet or do it in 2 batches.

When the chicken has browned on all sides, add a splash (1/4 cup) of white wine to the pan and toss until the liquid evaporates.  Remove from the pan and set aside.

Wipe the skillet clean.  Add a little more olive oil and begin browning the onions.

When they have a little color, add the broccoli, garlic and diced tomatoes.  Add another splash of white wine, then season with salt and pepper, basil and Italian seasoning.  Cover and cook 10 minutes, until the broccoli is crisp tender.

While the vegetables are cooking, add the pasta to the boiling water.  Use your favorite (Jovial Brown Rice Penne is one of mine) and be sure to cook for 2 minutes less than the package instructions.  Drain and add to the skillet, along with the reserved chicken.  Toss well.

Mist a casserole dish with cooking spray and transfer contents from the skillet in an even layer.  Drizzle with olive oil, then top it off with breadcrumbs and grated cheese.  Bake for 30 minutes.

I like to finish it off under the broiler for a few minutes to crisp up the topping.  Remove from the oven, garnish with fresh parsley and serve.

This is a real family favorite.  I hadn’t made it in a very long time, but now with just a couple of adaptations we can all enjoy this comfort food meal again.

Notes ♪♫ Always check prepared ingredients for hidden gluten.  In this recipe, pasta and breadcrumbs must of course be gluten free.  Less obvious but important, use rice flour for coating and thickening, make sure canned tomatoes and seasoning mixes are gluten free.  I always grate my own cheese, but if you are using a pre-grated cheese always check for additives that may contain gluten.

Print This Post Print This Post

Gluten Free Italian Chicken Pasta

Can you make an Italian Sunday Dinner in under 30 minutes?  When you don’t have the time or the inclination to make an elaborate meal, this recipe comes together in a flash with common pantry ingredients.  I used chicken tenders to keep prep to a minimum.  A simple sauce made with fire roasted tomatoes and a red wine vinaigrette is rich with flavor.  I finished it off with grated cheese and a sprinkle of fresh herbs from my garden.

This post contains affiliate links.

4 Servings

Ingredients:

Preparation:

Boil water for the pasta, add 1/2 tsp. of salt and 1/2 tsp. olive oil.  Cook the fettuccine according to package directions.  Whisk together 2-1/2 tbsp. olive oil, the red wine vinegar and the seasonings.

While the pasta is cooking, heat a large nonstick skillet with 1 tbsp. olive oil.  Add the chicken tenders, turning to brown all sides until cooked through, about 8 minutes.

When the chicken is close to being done, push it to the side of the pan and add the tomato paste in center.

Let it toast for 1 minute then add the diced tomatoes and the vinaigrette.  Lower the heat and simmer for 2 minutes.

Before draining the pasta, reserve a ladle of the pasta water and add it to the skillet.  Add the fettuccine to the sauce and toss well.

Cook for another minute then sprinkle with half the cheese and fresh herbs.

Transfer to a serving platter, sprinkle with the remaining cheese, basil and parsley.

Notes ♪♫ Conventional kitchen wisdom tells us to never add oil to your pasta water, and for regular wheat pasta I would agree.  Gluten free pasta, on the other hand is notorious for sticking together, especially our much-loved spaghetti, linguine and fettucine.  I find that adding just a drop of oil to the cooking liquid helps keep the strands separate as they cook.

Print This Post Print This Post

Bay Scallops with Baby Spinach and Grape Tomatoes

Would you believe this beautiful seafood pasta dish can be on the table in just a half hour?  Simple ingredients and minimal prep make this meal perfect for week nights, date night or any special occasion.  The ingredients are naturally gluten free, except for the pasta.  So just one swap makes this meal celiac safe!

Bay scallops are delicate and sweet.  Smaller in size than sea scallops, they are harvested in the US from bays along the East Coast.  Available fresh when in season, you can also find them in the freezer section.

Dinner for two

This post contains affiliate links.

Ingredients:

  • 1/2 lb. bay scallops, fresh or frozen
  • 2 tbsp. butter, divided
  • 4 tbsp. olive oil, divided
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 6 oz. bag baby spinach
  • 12 grape tomatoes, halved
  • 1/2 cup white wine
  • 6 oz. gluten free spaghetti or pasta of choice
  • salt and pepper to taste
  • gluten free Italian seasoning to taste

Preparation:

If your scallops are frozen, take them out to defrost and lay them on paper towels to absorb excess liquid.  If fresh, just pat them dry before cooking.

Cut the grape tomatoes in half lengthwise and toss with 1 tbsp. olive oil.  Spread them evenly on a parchment lined baking sheet and sprinkle with seasoning.

Roast for 15 minutes at 400º, stirring halfway through.  Set aside while you finish the dish.

Cook the spaghetti to 1 minute less than package directions.  While the pasta cooks, add 1 tbsp. each of butter and olive oil to a large nonstick skillet over medium low heat.  Add the scallops, allowing plenty of space in between (cook in 2 batches if needed).

Cook 5 minutes per side, turning once.  Transfer to a bowl and keep warm.  Leave those browned bits in the pan, they will flavor the rest of the dish!

To the same skillet, add a bit more olive oil with the garlic and shallots.

Stir and cook 1 minute, then add back the roasted tomatoes.

Cook for 1 minute more, then add all of the baby spinach with 1/2 cup of white wine.  Don’t worry, it will cook down!  Cover the pan and cook for several minutes, until the spinach wilts.

What did I tell you?

Use tongs to add the cooked spaghetti to the spinach mixture, along with the scallops.  Season to taste, and finish with another 1 tbsp. each of butter and olive oil.

Toss gently to combine and heat the scallops through, then transfer to a serving platter.

Notes ♪♫ Serving the scallops with pasta makes this a very fast and easy dish to prepare.  But if you are not in a hurry, try serving it over risotto.  You can find my Basic Risotto recipe here.

Print This Post Print This Post

 

 

 

 

 

 

Gluten Free Shrimp and Sausage Fettuccine

A well-stocked pantry means that I always have enough on hand to pull together a quick meal.  The ingredients in this spicy seafood pasta dish are all pantry staples in my Cucina!  Garlic, onions, olive oil are the foundation of so many recipes.  I buy frozen jumbo shrimp when on sale and keep my homemade Italian Sausage patties in the freezer as I add a little into so many recipes.

This post contains affiliate links.

Ingredients:

  • 14 jumbo shrimp, peeled and deveined
  • 4 oz. gluten free Italian sausage
  • 2 tbsp. olive oil
  • 1/2 medium sweet onion, diced
  • 1 tbsp. garlic, minced
  • 14.5 oz. can diced tomatoes
  • 4 oz. gluten free fettuccine pasta
  • 1/2 tsp. basil
  • 1/2 tsp. oregano
  • 1/2 tsp. marjoram
  • salt and pepper to taste
  • ladle of pasta water
  • 3 tbsp. milk (or cream)
  • fresh Italian parsley, for garnish

Preparation:

Brown the sausage in a large non-stick skillet, breaking it up with a spatula.

Add the onions and garlic, stir and cook until the onions are translucent.

Add the tomatoes and herbs.  Cover and simmer over low heat.

Boil water for pasta and cook to 1 minute less than package directions.

With 5 minutes left on the pasta, add the shrimp to the skillet along with 3 tbsp. milk.  If it looks dry add a ladle of pasta water.

To finish, add the fettuccine to the skillet and toss well to combine.  Cook for 1 minute longer.

Transfer to a serving platter and garnish with fresh parsley.

Notes: ♪♫ I used Barilla Gluten Free Fettuccine in this recipe.  I love the texture of the wider noodles, and the gluten eaters enjoyed it as well!

 

Print This Post Print This Post

Gluten Free Lasagna Remake

This Lasagna is generously sized to feed a family.  Look at those crispy edges!  My remake of the traditional meat Lasagna everyone loves is completely gluten free and has thin slices of eggplant layered in that will almost disappear (don’t tell the kids!).  Baked in a 9 x 13″ pan, it is very filling so a little goes a long way.  Serve as a main course with a simple salad, or in smaller portions alongside another dish.  You will have anywhere from 6 to 12 servings.

This post contains affiliate links.

Ingredients:

  • 12 oz. lean ground beef
  • 4 oz. Italian sausage (pork, turkey or chicken)
  • 1 tbsp. olive oil
  • 1/2 sweet onion, diced
  • 3 garlic cloves, minced
  • 2 tbsp. tomato paste
  • tomato sauce – 1 can 29 oz. + 1 can 15 oz.
  • 1 tbsp. brown sugar
  • fresh ground pepper
  • 1/2 tsp. oregano
  • 1 tsp. basil
  • 1 eggplant sliced on a mandolin
  • 16 gluten free lasagna noodles
  • 16 oz. tub ricotta cheese
  • grated Parmesan cheese
  • cooking spray
  • fresh basil and parsley for garnish

Preparation:

Cut the bottom off the eggplant and stand it up on a cutting board.  Run a knife down the sides to peel, then slice the eggplant very thin using a mandoline or sharp knife.

Lay the slices between sheets of paper towel and press down lightly.  Let them sit for 20 minutes then salt to taste.

Make the meat sauce.  Sauté the onions and garlic in 1 tbsp. olive oil.  When the onions are translucent, add the meat and begin breaking it up with a meat spatula.

When the meat is completely browned, make a space in the center of the pan and add the tomato paste.

Toast for a few minutes then stir into the meat.

Add the 29 oz. can of tomatoes with the basil and oregano.  Season with ground pepper.  Cover and simmer for 30 minutes.

This simmer mat is perfect for cooking sauce over low heat, so it doesn’t burn.

In a separate saucepan add the 15 oz. can of tomato sauce and season with more basil and oregano.  Simmer 20 minutes and set aside to cool.

Transfer 1/2 of the plain sauce to a bowl and whisk with the ricotta.

To assemble the lasagna, coat a 9 x 13″ baking dish with cooking spray.  Begin with a layer of meat sauce.

Top with 4 of the lasagna noodles.

Spread with 1/3 of the ricotta mixture, then top with a layer of eggplant slices.

Repeat 2 more times, layering meat sauce, noodles, ricotta mixture, eggplant.  Finish with remaining 4 noodles, the rest of the plain sauce and Parmesan cheese.  Make sure all of the lasagna noodles are covered to the corners.

Coat a sheet of foil with cooking spray (so it doesn’t stick) and cover the pan tightly.  Bake for 40 minutes at 350º, then use tongs to carefully remove the foil and bake for 20 minutes uncovered.  Remove from the oven, cover and rest 10-15 minutes before serving.

Garnish with fresh basil and parsley and bring to the table.

Notes ♪♫ I used Barilla gluten free oven-ready lasagna in this recipe, and no one even knew it was gluten free!  A tip, when making gluten free Lasagna do not pre-cook the noodles.  No matter what the box instructions say.  Pre-boiled noodles will absorb less liquid as they cook, and you may end up with a watery mess.

Print This Post Print This Post

Gluten Free Jambalaya Pasta

Gluten Free Jambalaya Pasta

Fra Diavolo meets Cajun in this spicy pasta dish with a definite southern twist!  Cajun seasoning gives it a real kick, and it can be anything from a modest pinch to a generous shake, you decide.  I borrowed smoky Andouille sausage, chicken and shrimp from the traditional recipe, along with the “trinity” of pepper, onion and celery.  I finished it with a light tomato sauce but instead of rice I served it over gluten free Casarecce pasta from Jovial, one of my absolute favorites!  Use pork or chicken Andouille sausage in this recipe.  Always check ingredients and look for the gluten free label.

4 Servings

This post contains affiliate links.

Ingredients:

  • 6 oz. Andouille sausage, cut into coins
  • 6 oz. colossal raw shrimp (about 6), peeled and deveined
  • 12 oz. boneless chicken breast, cut into medallions
  • 2 cups broccoli florets, cut into 1″ pieces
  • 1/4 cup red bell pepper, diced
  • 1/2 cup sweet onion, diced
  • ¼ cup celery, sliced
  • 1 tbsp. garlic, minced
  • olive oil, about 2 tbsp.
  • 3 tbsp. tomato paste
  • 3 tbsp. cream, half and half or milk
  • Cajun or Creole seasoning
  • 4 oz. gluten free pasta, cooked 2 minutes less than package directions
  • 3 ladles of the pasta water
  • Parsley for garnish

Preparation:

Once the ingredients are prepped, this meal comes together in about 15 minutes.  Slice the sausage into coins, peel and devein the shrimp, slice the chicken into medallions.  Mince the garlic and dice the bell pepper, onion and celery.  Chop the broccoli into bite size pieces.

Cook the pasta to 2 minutes less than package directions, reserving 3 cups of the pasta water.  Heat a large skillet with olive oil.  Add the sausage and cook 1 minute, or until the sausage begins to release its fat.

Add the chicken, season well and cook 3 minutes longer, turning once.  It does not need to be cooked through at this point.

Add the broccoli, peppers, onions, celery and garlic.

Season, cover and cook 3 minutes until the veggies are crisp tender.

Make a space in the center of the skillet and add the tomato paste.  Let it toast for 1 minute, pushing it around with a spatula then toss it with the meat and vegetables.

Add 1 ladle of the pasta water with the shrimp, and continue cooking just until the shrimp turns pink.

Add 2 more ladles of pasta water with the cream, half and half or milk.  Look at the gorgeous colors!

Finally, add the drained pasta to the skillet and toss well for another 2 minutes to finish cooking the pasta and meld the flavors.

Transfer to a platter, garnish with parsley and dinner is ready.  It smells so good; I hurried through the photo shoot so we could dig in!

Hubby loved this dish and so did I.  The Andouille sausage gave it just the right amount of heat.  I went easy on the seasoning, but next time I’ll give it a few extra shakes!

This pasta version of Jambalaya is my favorite, maybe because I’m Italian!  I hope you enjoyed it as well.  For more Jambalaya recipes check out my traditional Jambalaya and my Jambalaya stuffed peppers!

Notes: ♪♫ What is the difference between Cajun and creole seasoning?  Cajun seasoning is spicy combination of peppers and herbs that bring on the heat, while Creole seasoning leans more toward a balanced blend of heat and sweet.  It’s a matter of taste, so use whatever makes your palette happy!

Print This Post Print This Post

Gluten Free Penne with Italian Chicken Sausage and Broccoli

Here is another of my many “quickie skillet dinners”.  So easy to pull together after a long day at work, or when you just don’t want to fuss.  The dish gets a big boost of flavor from boldly seasoned Italian chicken sausage.  You can substitute whatever veggies you have on hand, and of course you can use any kind of sausage.  It’s all tossed together with a generous amount of olive oil, a dab of tomato paste and a ladle of starchy pasta water.  If you time it just right, the pasta will be done at the same time as the sausage and veggies.

This post contains affiliate links.

Ingredients:

  • 6 oz. gluten free Italian Chicken Sausage, diced
  • 6 oz. gluten free penne pasta (I used Jovial)
  • 1 tbsp. toasted pignoli (pine nuts)
  • 1 tbsp. minced garlic
  • 1/2 sweet onion, diced
  • 2 cups broccoli florets
  • 2 tbsp. tomato paste
  • gluten free Italian seasoning
  • olive oil
  • fresh Italian parsley
  • grated cheese

Preparation:

I am obsessed with pignoli (pine nuts) as a garnish for my pasta dishes.  A tablespoon is all you need!  To bring out their flavor, the pine nuts need to be toasted until they release their oil.  I do mine over low heat in a small, nonstick sauce pan, until lightly browned and fragrant.

Cook the pasta to 2 minutes less than the package directions.  Don’t forget to reserve some pasta water to add to the skillet.  Heat a large, nonstick skillet with 2 tbsp. olive oil.   First add the garlic, followed by the onions, sausage and broccoli.  Sprinkle with Italian seasoning and cook until the onions are translucent.  Cover and cook 3 minutes longer.

Clear a spot in the center of the pan and add the tomato paste.  Let it toast for 1-2 minutes then stir it into the veggies and sausage with a ladle of the pasta water to loosen it up.  Add more olive oil and pasta water as needed.

Drain the cooked pasta and add to the skillet.  A little more olive oil and toss well to finish cooking the pasta.

Transfer to a serving dish.  Finish with more olive oil, grated cheese, toasted pignoli and chopped parsley.

Serve with more grated cheese.

Notes ♪♫ When choosing sausage always look for the gluten free label.  If not sure, you can check the manufacturer’s website or email them for more information.  The gluten free penne is from Jovial.

Print This Post Print This Post

Gluten Free Potato Gnocchi with Cassava Flour

Gluten Free Potato Gnocchi with Cassava Flour

This post contains affiliate links

This recipe combines two of my favorite new ingredients, Cassava flour and Hannah sweet potatoes.  Cassava Flour is made from the root of the yucca plant, and so far I have made some delicious things with it.  Check out my Cassava English Muffins, or this delicious Sweet Potato Flatbread.  As I experiment more with this gluten free dough, all I can think of is pasta!

Hannah sweet potatoes are also new to my kitchen.  Have you seen this blond version of the sweet potato?  It has a thin pale skin and cream colored flesh that disappears into bread and pasta dough with ease.

The amount of flour needed in this recipe will vary depending on the moisture in the potato, and size of your eggs.  It does require some judgement, knowing when you have the right amount of hydration.  I recommend weighing the sweet potato after it is peeled, and then gradually incorporating the flour by feel.  You can always add more flour, but you can’t take it out!

Tip: Keep a pot of boiling water going as you make the gnocchi, and throw a few in.  When they float to the top, taste them.  Are they too mushy?  Add more flour to the dough.

Ingredients:

  • 10 oz. white sweet potato, peeled and cubed
  • 2 large eggs
  • 5 tbsp. cassava flour
  • 2 tbsp. arrowroot starch
  • 1/4 tsp. salt
  • 1/2 tsp. xanthan gum
  • additional 1 cup cassava flour for kneading and rolling

Preparation:

Steam the peeled potato for 30 minutes or until very soft.  Cool to room temperature (important, so you don’t cook the eggs!).

In the bowl of a stand mixer, combine the cooled potato with the eggs.

Add the remainder of ingredients through xanthan gum to form a sticky dough.

Generously flour a cutting board with cassava flour and knead the flour into the dough until you can easily handle it and it doesn’t feel tacky.  Reserve any extra flour for rolling.

Wrap the dough in plastic wrap and rest for 10 minutes.  This allows the flour to absorb more of the moisture.

Divide the dough into 4 sections.  Work with one section at a time, keeping the rest covered so that it doesn’t dry out.

Roll the dough into a long rope, about 3/4″ thick.  Use a bench knife to cut the rope into 1/2″ pieces.

Flour your hands and roll each piece into a ball.

I used a bench knife to roll each piece over a gnocchi board.  You can also use a fork.

Always follow food safety guidelines!  Pasta made with eggs should be covered and refrigerated within one hour.

When ready to cook, boil a large pot of salted water.  Add the pasta and cook for about 3 minutes.  They are done when they float to the top.

Skim them out gently with a spider strainer and top with sauce.

Notes: ♪♫ If you would like to freeze some for another meal, place the tray in the freezer for an hour then transfer to freezer safe bags.

Print This Post Print This Post

 

Skillet Chicken and Penne

Before I was diagnosed with Celiac disease, easy skillet meals like this were my go-to for busy weeknights.  There was a time when I thought I would never enjoy meals like this again, but little did I know!  Delicious gluten free pasta and breadcrumbs are widely available so today I can still enjoy some of my old favorites.  I love that this dinner can be pulled together in a hurry.  It’s such a versatile recipe, you can substitute whatever veggies you have on hand, even leftover or frozen veggies will work.

This post contains affiliate links.

Ingredients:

Preparation:

Boil a pot of salted water for the pasta.  Cut the chicken into cubes.  Place in a bowl and toss with breadcrumbs to coat evenly.  Cook the chicken in a large, nonstick skillet with olive oil.  Turn to brown all sides.  When cooked through, remove and keep warm.

Keep the veggies separated.  The carrots will take longest to cook, while the zucchini will only need a few minutes.  Toss the veggies with olive oil, salt and pepper before adding to the skillet.  Add the carrots in first.

Cook the pasta to 1 minute less than package directions.  While the pasta cooks, finish the veggies.  Add the onions and bell peppers next.  With 5 minutes left for the pasta to finish, add the zucchini.

Add the chicken back to the skillet with the veggies, toss well and add a splash of white wine.  Let it reduce, then add 1/4 cup of chicken broth.

Drain the pasta and add it to the skillet with a little reserved pasta water if needed.  Finish cooking 1 minute longer, tossing together to blend the flavors.

Transfer to a serving platter, finish with grated cheese and garnish with Italian parsley.  Serve with more grated cheese.

Notes ♪♫ I used Rummo gluten free penne in this recipe, it’s a rice and corn blend with great taste and texture.  If you’re missing the “chew” of wheat pasta, give it a try!

Print This Post Print This Post