I am attempting to go gluten-free which is frightening for me because I love bread & pasta more than any normal human being should. Luckily I made a happy little discovery last night: quinoa pasta! I had tried brown rice pasta in the past and I was not impressed, so I was skeptical about this one. Upon taking my first bite my lips spread into a huge smile – if I can do pasta like this, going GF shouldn’t be that difficult at all!
Here’s a fairly simple little dish I whipped up using the quinoa pasta that is completely vegan & gluten free.
What you will need:
1 8oz package quinoa linguine (or whatever your favorite GF pasta is)
1/4c raw pine nuts
2TBS olive oil, separated
1/2 red onion, chopped
1/2c mushrooms, chopped
5-6 asparagus stalked, chopped
2 cloves garlic, minced
1/3c sliced black olives
Juice from 1/2 lemon
Balsamic, sea salt & pepper to taste
1. Bring 4 quarts of water to boil in a large stock pot. Cook pasta according to package directions.
2. While waiting for the water to boil, dry roast the pine nuts in a large skillet over high heat for 1-3 minutes until they just start to brown. Remove from skillet and set aside.
3. In same skillet, heat 1 TBS olive oil over medium heat (you can use veggie broth here instead if you are trying to cut back on oil). Saute onion, asparagus, mushrooms & garlic until veggies are tender, about 8-10 minutes.
4. When pasta is cooked, drain & rinse then return to the stock pot. Add in cooked veggies, 1 TBS olive oil, olives & lemon juice and toss until everything is mixed together. Drizzle in balsamic, salt & pepper to taste. Garnish with pine nuts.