Tag: celiac recipes

Gluten Free Baked Penne

Today’s hearty baked pasta dish is pure comfort food!  A great choice for a potluck or casual family dinner, everyone will want to dig into this tasty casserole.  I use a combination of gruyere cheese, for its superb melting qualities and parmesan cheese in the topping for a crispy contrast.  I sneak a few healthy veggies into the mix for even more flavor and texture.  Who’s hungry?

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Ingredients:

  • 1/2 cup grated Gruyere cheese
  • 1 cup grated Parmesan cheese, divided
  • 1/2 sweet onion, cut into large dice
  • 6 cremini mushrooms, sliced
  • 1/2 small zucchini 1/2″ dice
  • 2 garlic cloves, minced
  • olive oil
  • 8 oz. ground beef
  • 8 oz. ground veal
  • 3/4 tsp. Tuscan seasoning, divided
  • 2 tbsp. tomato paste
  • 2 cups tomato sauce
  • 1/2 tsp. sugar
  • 1/2 tsp. oregano
  • 1 tsp. basil
  • 8 oz. gluten free penne
  • cooking spray
  • 1/3 cup gluten free seasoned breadcrumbs
  • Italian parsley for garnish

Preparation:

Grate the cheese and set aside.  Add olive oil to a large nonstick skillet over medium low heat.  Cook the onions until they are translucent, then add the mushrooms, zucchini and garlic.  Sprinkle with 1/2 tsp. Tuscan seasoning.  Remove from the pan and set aside to drain in a colander to remove excess liquid.

In the same pan, add more olive oil along with the ground beef and ground veal.  Season with 1/4 tsp. Tuscan seasoning.

Break up the meat with a spatula and stir until completely browned.  Clear a space in the center of the pan and add the tomato paste.

Let it toast for 1 minute then stir it into the browned meat.

Add the tomato sauce, sugar, oregano and basil.  Cover and bring to a low simmer for 10 minutes.

Heat water for the pasta and cook for 2 minutes less than package directions.  Stir the cooked and drained veggies into the meat sauce.

Drain the pasta and add to the pan with 1/2 cup gruyere cheese.  Toss to combine.

Mist a casserole dish with cooking spray and fill with the pasta and sauce mixture.  Drizzle the top with olive oil and top with 1/3 cup breadcrumbs and 1/3 cup parmesan cheese.

Cover with foil and bake for 15 minutes at 350º (it’s all cooked, we are just melting the cheese).  Use tongs to carefully remove the foil and broil for 2 minutes to crisp up the top.

Garnish with Italian parsley and bring to the table.  Serve with extra parmesan cheese and marinara sauce.

Notes ♪♫ Not all gluten free pastas are created equal.  I used Rummo pasta in this recipe.  One of my favorite brands, it holds up especially well in casseroles, where even after boiling and baking it maintains a great al dente consistency.

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Gluten Free BBQ Beef Short Ribs

Who doesn’t love beef short ribs!  Yes, they are pricey these days, but when they go on sale it’s time for a BBQ dinner.  In this very easy recipe, boneless beef short ribs are baked slowly at a low temperature and basted with a simple homemade barbecue sauce that will rival your favorite store brand!  It’s a meal that you can enjoy any time of year and with little effort.

The beef will shrink considerably during cooking, so start with twice as much as you think you need.  For two people I suggest 1.5 lbs. of boneless beef short ribs.  It may look like a lot to begin with, but there will be no leftovers 😉

Ingredients:

  • 1.5 lbs. boneless beef short ribs
  • salt and pepper
  • cooking spray
  • 1 batch homemade Gluten Free BBQ Sauce
  • fresh chives for garnish

Preparation:

Preheat the oven to 300º.  Cut each short rib into 3 pieces and place in a square baking dish coated with cooking spray.  Season both sides with salt and pepper.

Whisk together the BBQ Sauce ingredients or use your favorite store brand (I won’t tell).  Spoon 3 tbsp. of the sauce over the ribs.

Turn them over and spoon another 3-tbsp. sauce to coat.  Cover tightly with foil.

Roast for 2 hours at 300º, then use tongs to carefully remove the foil.  If there is too much liquid, you can remove some of it with a ladle.  Cook 30 minutes more, uncovered.

Warm the remaining sauce for serving.  Remove the short ribs and arrange on a serving platter.  Brush with the extra sauce and garnish with fresh chives.

This meal was so good!  I served the ribs with roasted carrots, parsnips and baby potatoes.  Use your favorite seasonal sides (sweet corn in summer for sure).

Notes ♪♫ If you prefer to buy the BBQ sauce, I recommend Stubbs.  All of their BBQ sauce flavors are delicious and gluten free.

Originally posted 05.27.2018                       Updated 08.06.2022

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Apple Glazed Pork Tenderloin

Pork tenderloin, baked and basted with a sweet, apple-based barbecue glaze is the star of tonight’s fall inspired dinner.  Fancy enough to wow your guests, but so easy you can enjoy it any night of the week.  The secret ingredient – frozen apple juice concentrate!  As it simmers, the apple glaze will thicken to the consistency of a syrup, that is as beautiful as it is tasty.

4 Servings

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Ingredients:

  • 1 pork tenderloin, about 1-1/2 lbs.
  • 6 oz. frozen apple juice concentrate (1/2 can)
  • 1/4 cup ketchup
  • 2 tbsp. brown sugar
  • 1 tbsp. apple cider vinegar
  • 1 tsp. thyme
  • 1/4 tsp. red pepper flakes
  • salt and pepper
  • cooking spray

Preparation:

Preheat the oven to 425º.  In a small nonstick saucepan over low heat, stir together the apple juice concentrate, ketchup, brown sugar, cider vinegar, thyme and red pepper flakes.

Simmer on low to form a thick, syrupy glaze.

Line a baking sheet with foil and mist with cooking spray.  Remove the tenderloin from the packaging and pat it dry.  Use a sharp knife or kitchen shears to remove any membrane or silver skin (see below).  Season with salt and pepper to taste.

Tie the tenderloin with cooking twine every few inches to help keep its shape and bake evenly.

Insert a meat thermometer into the tenderloin, brush with glaze and place in the oven.  Keep the glaze on a low simmer and baste every 10-15 minutes.

Continue baking for 45 minutes, or until the internal temperature of the meat reaches 145º (if you prefer more well done, cook it a bit longer, to 160º).  When the tenderloin is ready, remove from the oven and tent with foil.  Let it rest for 5 minutes before slicing, to retain more of the juices.

Transfer the slices to a serving dish and drizzle glaze over the top.  If you have a bit of extra glaze, you can bring it to the table in a small gravy boat.

Tenderloin goes well with potatoes, rice or just about any veggie.  I served it with roasted sweet potatoes and asparagus.

Notes: ♪♫ Always check ingredient labels for hidden gluten.  I used frozen apple juice concentrate made from 100% fruit juice with no added sweeteners.

Originally posted 09/07/2018                     Updated 7/06/2022

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Beef Guazzetto – Italian Beef Stew

Would you believe that a recipe from an Italian cooking show could be gluten free?  You might be surprised to know, that other than the pasta, there was only one ingredient swap needed to make this meal completely gluten free!

Beef Guazzetto, or Italian Beef Stew was adapted from a recent episode of Lidia’s Italy, Lidia has long been one of my favorite TV chefs!

While it’s true that some recipes require major modifications, the vast majority of meals will only need a swap of one or two ingredients to be gluten free.  Today’s recipe is a great example.

If you are thinking that you cannot enjoy your favorite meals on the gluten free diet, think again.  Or better yet, let me inspire you!

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Ingredients:

  • 1 lb. stew beef (chuck), cut into cubes
  • 3 cups chicken stock
  • salt, to taste
  • 1/4 cup gluten free flour (you can use rice flour)
  • 3 tbsp. olive oil
  • 1/2 sweet onion, minced
  • 2 small carrots, minced or grated
  • 2 small celery stalks, minced
  • 1/4 cup tomato paste
  • 1/2 cup white wine
  • 2 bay leaves
  • gluten free pasta
  • grated cheese, for serving
  • fresh Italian parsley, for garnish

Preparation:

First, make a “soffritto” by pulsing the onion, carrot and celery in a food processor or electric chopper.

Dry the beef with paper towels, this helps with browning.

Place the beef cubes in a food safe plastic bag with 1/4 cup gluten free flour and shake to coat.

Heat olive oil in a Dutch oven and begin browning the beef.  Don’t crowd the pan, brown in batches if needed.

Leave those caramelized brown bits in the bottom of the pan, they are full of flavor!  Set the beef aside and keep warm.

Add more olive oil to the pan with the onion, carrot, and celery.  Cook for several minutes, stirring frequently, then clear a space in the center for the tomato paste.

Toast the tomato paste for a minute, then stir it into the vegetables.  Add the wine, using a spatula to scrape up those browned bits at the bottom of the pan.  Reduce heat to a simmer and continue cooking until the wine is reduced by half.

Add the beef cubes back to the pan, with the bay leaves.

Stir in the chicken stock, cover and simmer on lowest heat for 2 hours.  Add more stock if needed.

Stir the sauce frequently, be sure it isn’t sticking to the bottom of the pan.  A simmer mat is great for keeping sauces on a low simmer.  As it cooks, you will see the stew gradually thickening.

After 2 hours, this is what it will look like.  You will still have distinct chunks of beef, but some will partially break down and become one with the sauce.  It is incredible!

A meal like this deserves an extra special pasta.  I decided to get out my KitchenAid® and make some fresh rigatoni.  Read about how I made it here! Of course, you can use any gluten free pasta you have on hand.  One of my favorites is Jovial brown rice pasta.

To plate, spoon cooked pasta into serving bowls and ladle the Beef Guazzetto over the top.  Sprinkle with grated cheese and fresh Italian parsley.

Notes ♪♫ An economical cut like beef chuck becomes melt in your mouth tender using this slow cooked, braising method.  With today’s soaring food prices, it is a great way to stretch your grocery budget.

 

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Gluten Free Cabbage Soup

Another St. Patrick’s Day has come and gone, and I still have some cabbage in the refrigerator.  And since the Corned Beef dinner is a once a year occasion at our house, I wanted to make something healthy to use up what’s left of the cabbage.

This soup contains a whopping 8 cups of shredded cabbage (1/2 head) and it is packed with flavor.  Along with the cabbage, I made this soup with ingredients from my pantry.  I had diced tomatoes, beef stock and bouillon, carrots, celery and onions.  Also, the last container of frozen turkey stock from last Thanksgiving, about 2 cups.

The first ingredient in the list may surprise you, but it was all part of the “use it up” nature of this recipe!

Need more ideas to use up that cabbage?  Check out my Asian Chicken and Cabbage, a healthy and delicious stir fry dinner.

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Ingredients:

Preparation:

Use a 4 quart soup pot or Dutch oven.  Begin by browning the diced sausage in a little olive oil.

Dice the carrots, celery and onion and add to the pot.  Cook for 5 minutes, stirring frequently.  Add the diced tomatoes with their juice.

Now stir in the stock, sage, thyme, pepper flakes and bouillon.

Bring to a low simmer, add all of the cabbage, cover and cook on low for 3 hours.

Stir every half hour and add more stock (or water) if needed.  Soup is done when the cabbage is tender.  Cook the soup pasta according to the package directions and add to the pot.

This is a hearty and filling soup that can be a great first course or a meal by itself!  Serve with gluten free bread or dinner rolls.

Notes ♪♫ Although many recipes for Cabbage Soup use ground beef, I did not have any on hand.  A quick search of the freezer and I found some gluten free Linguica sausage.  Wow, what a happy accident!  This was an incredibly flavorful soup with some nice heat from the sausage.  I’ll make it this way from now on!

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Gluten Free Chicken Lo Mein

Back in the day ordering Chinese takeout was such a treat.  I really miss being able to do that since being gluten free.  There are few places in our area that offer gluten free Chinese food, but cross contact is always a concern.

That’s why I learned to make gluten free alternatives at home, like this Lo Mein.  The recipe is gluten free and lower in sodium than takeout, so I would call that a success!

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Although a true Lo Mein would be made with egg noodles, I used Annie Chun’s Brown Rice Noodles in this recipe, and they were a great stand in.  I use their noodles in many of my Asian stir fry meals.

Ingredients:

For the Sauce:

For the Lo Mein:

  • 1 lb. boneless chicken breast, cut into 1″ cubes
  • 1/2 cup celery
  • 3/4 cup carrots
  • 3/4 cup onion
  • 3/4 cup mushrooms
  • 1/2 cup bell pepper
  • 3/4 cup snow peas
  • sesame oil
  • olive oil
  • coconut aminos
  • 1/2 tsp. garlic powder
  • 1/2 tsp. ginger powder
  • 4 oz. gluten free rice noodles

Preparation:

This is one of those recipes where you need to get organized before you begin cooking.  Prep the veggies, cut the chicken into cubes and have all other ingredients lined up and ready.

Begin by whisking the sauce ingredients together and set aside.

Set up a pot of salted water for the rice noodles and bring to a boil.  Heat a large nonstick skillet with 1 tbsp. olive oil and 1 tsp. sesame oil.  Cook the chicken, turning to brown on all sides.  When the chicken is almost cooked through, remove it from the pan and set aside.

Wipe the pan clean and add 1 tsp. sesame oil.  Begin cooking the carrots, peppers and snow peas for several minutes until crisp tender.  Next add the mushrooms and garlic with an additional tsp. of sesame oil.  Cook for 1 minute.

Add the rice noodles to the boiling water, and at the same time return the chicken to the skillet.  Pour half the sauce over the chicken and vegetables.

Drain the pasta after 3 minutes, add it to the skillet and top with the remaining sauce.  Toss well and stir to combine it all, cook for another minute.

Transfer to a platter and serve.

Notes ♪♫ Have you ever purchased a large piece of gingerroot for a recipe, only to use a small amount and have the rest go bad in the refrigerator?  Here’s a trick I learned this past winter, you can cut fresh ginger into smaller pieces and freeze them for later use.  It is so easy to grate gingerroot right out of the freezer.  Perfect for recipes like this one, where fresh ginger is a key flavor in the sauce.

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Gluten Free Tiramisu Stuffed French Toast

Dessert for breakfast!  Take ordinary French Toast to the next level with a vanilla cream cheese stuffing that has hints of rum, espresso and chocolate.  This stunner of a recipe will be a special treat for you and the one you love. ♥ It’s easy to prepare, but for extra convenience the filling can be made the night before. 

Inspired by ©MARILYN’S TREATS Tiramisu French Toast

A recipe within a recipe, I started with a loaf of my homemade Gluten Free Millet Bread.  Get the recipe here.  It’s a soft, enriched gluten free bread with just a hint of sweetness, I always keep some on hand in the freezer for making French Toast!

From there, it’s an easy pan cooked French toast recipe, with a big finish of WOW from the cream cheese filling, that is positively divine!

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Breakfast for two

Ingredients:

—————————

  • 4 tbsp. cream cheese, softened
  • 4 tbsp. vanilla Greek yogurt
  • 2 tsp. sugar (or stevia)
  • 1 tsp. rum (or 1/2 tsp. rum extract)
  • 1 tsp. vanilla extract

—————————

Preparation:

Whisk together the stuffing ingredients (softened cream cheese through vanilla extract) until smooth and lump free.  You can prepare this the day before and refrigerate until ready to serve.

Whisk together the eggs, milk, espresso powder and sugar.  Dip the bread (one slice at a time) into the egg wash.

Melt butter in a large, nonstick skillet and cook the bread slices until browned on both sides.

Layer the filling between 2 slices of French Toast.

Slice diagonally and stack pieces one over the other.  Combine powdered sugar and cocoa powder and sift over the top.

Drizzle with real maple syrup.

What do you think friends, does this plate say love???  Perfect for brunches, Valentine’s Day or just an amazing breakfast for your someone special ♥

Notes ♪♫ Originally titled Tiramisu French Toast, this recipe was adapted from the blog of Marilyn Lesniak a/k/a ©MARILYN’S TREATS.  Marilyn’s blog is no longer active, but over the years she has inspired many a cook with her creativity in the kitchen.  I hope my readers will enjoy this gluten free adaptation of her recipe.  Marilyn, thank you for the inspiration!

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Gluten Free Pappardelle Pasta

Making pasta from scratch is a labor of love, and something I haven’t done in a very long time.  In fact, since my Celiac diagnosis in 2017, I have primarily used box pasta in my recipes.  Not that that’s a bad thing, as we have so many great options today.  But fresh pasta is such a treat!

So, this past weekend, it felt really good to get out the KitchenAid and make these beautiful Pappardelle noodles.  If you are gluten free and missing fresh pasta, this recipe is one you must have in your collection!

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Although you can make pasta entirely by hand, there are some helpful tools you can buy to make the job easier.  Here are a few that I used in this recipe.

It takes minutes to make dough in a stand mixer, and I used the pasta roller attachment to create sheets of pasta.

As KitchenAid has yet to make a cutter attachment for Pappardelle, I used a pastry cutter.  It can be adjusted to cut pasta sheets into perfectly even strips, especially helpful if you want to make a wider noodle like Pappardelle.

I used a pasta drying rack to hang my noodles.  This rack has been in my kitchen for many years BC (before Celiac).  So, I covered the wooden arms with plastic wrap to prevent any gluten contamination.  Looks like I will be ordering a new rack, or two!

I made a small batch of just 2 servings for this post.  Dinner was so delicious, next time I will make more!  The recipe can be scaled, to make a dinner for two or a family size platter.  I give you the measurements below for 2, 4, 6 and 8 servings.

Ingredients:

  • gluten free flour blend (I used, and recommend Better Batter)
  • olive oil
  • salt
  • eggs
  • egg yolks

*SHOP BETTER BATTER AND USE MY PROMO CODE MGFC30 FOR 30% OFF YOUR NON-SALE PURCHASE!

INGREDIENTS: 2 Servings 4 Servings 6 Servings 8 Servings
Better Batter Flour 70 G 140 G 210 G 280 G
Olive oil 3/4 tsp. 1-1/2 tsp. 2-1/4 tsp. 3 tsp.
Salt 1/8 tsp. 1/4 tsp. 3/8 tsp. 1/2 tsp.
Egg 1 large 2 large 3 large 4 large
Egg Yolk 1 2 3 4

Preparation:

Egg yolks give the pasta a silky rich texture and beautiful color.  Begin by separating the eggs.  Reserve the whites for another use.

Combine all of the dough ingredients in the bowl of a stand mixer with the paddle attachment.  Weigh the flour, accuracy is important!  I used (and recommend) Better Batter Original Gluten Free Flour to make the pasta dough.  Results may differ if you use another brand, or you may need to adjust the measurements.

Pat the dough into a ball and sprinkle with flour.  Wrap in plastic wrap and let it rest for 15 minutes.

Divide the dough into sections.  For this 2 serving batch, I divided the dough into 4 pieces (adjust if you are making more).  Then take one section at a time and press into a disc.

Use a rolling pin or a pasta roller to roll each disc into a long thin sheet.  If using a pasta roller, remember that gluten free dough is more delicate and prone to tearing than wheat dough, so you will not be able to roll it as thin.  Sprinkle the dough with extra flour as you pass it through the roller to help avoid sticking and breakage.  I was able to roll mine out to the 3rd setting.

Lay the pasta sheets on lightly floured wax paper.  Use a knife or pizza wheel to cut the sheets into 3/4″ ribbons.  I used a pastry cutter to create perfectly even strips.

Separate the noodles and hang to dry for up to one hour.  They are best enjoyed immediately, but you can refrigerate if you are not ready to cook.

IMPORTANT:  Always follow food safety guidelines.  Egg pasta should be refrigerated within one hour and frozen if you need to store it for more than one day.

I always make my sauce first, so it’s ready when I finish making the pasta.

When it’s GO time, fill a large pot with water, salt generously and bring to a rolling boil.  Add the pappardelle with just a drop of olive oil, stir well and cover so that the water returns quickly to a full boil.  Cook for about 3 minutes, pasta will float to the top when it’s done.  Remember fresh pasta cooks quickly, be careful not to overcook!

Use a spider strainer to gently remove and drain the pappardelle and arrange on a serving dish.

Toss with sauce, and grated cheese.

Notes ♪♫ Pappardelle pairs perfectly with rich, meaty sauces like Bolognese Sauce.  Learn how to make a Traditional Bolognese Sauce in this post!

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Harvest Meatballs

It’s the end of October and you’ve made all the pumpkin recipes.  The pumpkin bread, the pumpkin muffins, pumpkin waffles.  Maybe you made my Gluten Free Pumpkin Pasta, or my Harvest Pasta Sauce.  There’s a little bit of pumpkin hidden within each recipe!

And now you have that tiny little bit of pumpkin puree sitting in the fridge.  What will you do with it?  I decided to make a batch of meatballs!

Can you add pumpkin to meatballs?

I usually add a small amount of tomato sauce to my Italian Meatballs.  In this recipe I switched out the tomato for pumpkin puree.  Topped with my Harvest Pasta Sauce they were delicious!

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Ingredients:

Preparation:

Whisk together the egg and pumpkin puree.

In a separate bowl, combine the rolled oats, potato flakes and seasoned breadcrumbs.

Pulse the sausage in an electric chopper to a fine mince.

Add the sausage and ground beef to the pumpkin mixture and mix well.

Add the breadcrumb mixture a little at a time, working it in with your hands.  Form 10 meatballs, and place on a foil lined baking sheet coated with cooking spray.  Set the broiler on high.  Broil the meatballs for 4-5 minutes per side, turning once.

Remove from the oven and cool slightly to set before adding them to your sauce.  Garnish with fresh parsley.

Notes ♪ You won’t taste the pumpkin in these meatballs, it blends right in with the other flavors, and they are moist and delicious!

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Easy Gluten Free Pumpkin Pasta

Look at that pasta!  The dough is enriched with egg and pumpkin puree, giving it a beautiful color and texture.  Yes, it is from scratch, and completely gluten free!

In the years before my Celiac diagnosis, I prided myself on my homemade pasta.  I made endless batches both by hand and with my KitchenAid®.  It’s been a while, but with the cooler weather I decided it was time to try it again.  This fall inspired pumpkin pasta was easy to make and I was so happy with the result!

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I don’t make huge batches of pasta anymore, but this little test batch is enough for a nice dinner for two.  The recipe is scalable, so you can adjust it to make a small dinner or a feast for the family.  I give you ingredient measures for 2, 4, 6 and 8 servings.

I used a Malloreddus board to create the ridged shape.  You can find them at specialty shops like Fante’s.  Similar to a gnocchi board, it’s a cool little gadget to have in your collection!  Did you know that traditional Malloreddus pasta is made with semolina?  Of course, that is off limits on the gluten free diet!

So, for this pasta I used Better Batter Original Gluten Free Flour, and wow, just wow!  The resulting dough was beautiful and silky smooth.  It was so easy to work with, reminiscent of the Italian 00 flour that I would have used back in the day.  Most importantly though, the pasta cooked beautifully and had great taste and texture.  Even the leftovers remained al dente.  Now that is a gluten free success story!

Shop Better Batter and use my Promo Code MGFC30 at checkout to receive 30% off any non-sale item! 

Ingredients:

INGREDIENTS: 2 Servings 4 Servings 6 Servings 8 Servings
Better Batter Flour 70 G 140 G 210 G 280 G
Olive oil 3/4 tsp. 1-1/2 tsp. 2-1/4 tsp. 3 tsp.
Salt 1/8 tsp. 1/4 tsp. 3/8 tsp. 1/2 tsp.
Egg 1 large 2 large 3 large 4 large
Pumpkin Puree 1 tbsp. 2 tbsp. 3 tbsp. 4 tbsp.

Measure your ingredients according to serving size.  Be sure to use a scale to weigh the flour.  Whisk the egg, pumpkin, olive oil and salt in the bowl of a stand mixer.  Add the flour and mix with the beater attachment to form a smooth, soft dough.

Gather the dough into a ball, wrap tightly in plastic wrap and let it rest for 15-20 minutes at room temperature.  This is a good time to wash the mixer bowl and attachments. 😉

Lightly dust a cutting board with flour.  Use a bench knife to cut the dough into 4 pieces.

Roll each piece of dough into a rope.  This is the moment when you know you have a good gluten free dough.  It rolls out beautifully without crumbling or breaking.

Cut each rope into 1/2″ pieces.

Using your fingers or a bench knife, gently roll each piece over the pasta board to create the ridges.

Line a baking sheet with wax paper and dust with flour.  As you form the pasta place it on the baking sheet.

Important- Always follow food safety guidelines.  If you are not going to cook the pasta immediately, refrigerate until ready.

How to serve it

You can dress this beautiful pasta with a simple brown butter sage sauce that comes together in minutes.  I grew sage in my container garden this year and it is amazing with browned butter.  If you don’t have an herb garden, try to find fresh sage at the market (or just leave it out).

INGREDIENTS: 2 Servings 4 Servings 6 Servings 8 Servings
Butter 1/2 stick 1 stick 1.5 sticks 2 sticks
Fresh Sage Leaves 8 leaves 12 leaves 16 leaves 20 leaves

When ready, set up a large pot of salted water for the pasta.  Bring the water to a boil while you make the sauce.  Melt the butter in a nonstick skillet.

As soon as the butter begins to foam, add the sage leaves.

As you stir the butter, you will notice the white solids beginning to separate.  Use a slotted spoon or spatula to push them to one side of the pan, skimming off as much as possible.  Watch carefully that the butter doesn’t get too dark.  Remove from the heat when it is just beginning to turn brown.  This shade is perfect.

When the water comes to a rolling boil, add the pasta and cook for about 3 minutes for al dente.  The pasta is done when it floats to the top (taste to see if you like the texture).

Use a spider strainer to remove the pasta and add it directly to the sauce.

Toss well to coat for 30 seconds and transfer to a serving platter.

More Serving Ideas:

This pasta is sturdy enough to hold up to a thick and chunky sauce, like my Harvest Pasta Sauce.  Made with tomato, carrot, squash and pumpkin, the flavors pair beautifully with the pumpkin pasta, perfect for a fall inspired dinner.  Enjoy it as a side dish or a main course.

Notes ♪♫ Not all gluten free all-purpose flours are created equal.  In fact, they can vary greatly in terms of ingredient content.  You can try other brands, but I strongly recommend you use Better Batter Gluten Free Original Blend for this recipe.  It was absolutely perfect for making pasta, and what a pleasure to have a smooth silky dough that doesn’t crumble in your hands.  I also used this all-purpose flour to make a gluten free version of My mother’s Italian Wine Biscuits.  Try it, you will not be disappointed!

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