Quick and Easy: Gluten-Free Pasta Recipes

Hungarian Cabbage Noodles with Kielbasa
(Jason Varney/Running Press photo)

Good news: Giving up gluten doesn't have to mean giving up pasta.

It's getting easier every month to find gluten-free pastas in grocery stores – including spaghetti, macaroni and spiral noodles – but you may want to search out the nearest specialty or health-food store for the widest selection.

In her sixth cookbook, Gluten-Free Pasta^[1], (Running Press, 2014), chef and food blogger Robin Asbell  shows you how to enjoy your new gluten-free life a little more by whipping up delicious dishes such as: ^[2]

• spinach and goat-cheese-filled tortellini
• vegetarian lasagna
• kimchi-spiked macaroni and cheese
• spicy Cajun shrimp pastai

Here, Asbell shares her recipes for two favorite main dishes – one with Hungarian roots and the other inspired by the cuisine of Indonesia.

Hungarian Cabbage Noodles with Kielbasa
Peasant food often stretches a small portion of meat with copious amounts of inexpensive vegetables, such as cabbage. Now we can enjoy that method for its healthfulness and flavor as well as its economy. Spicy kielbasa infuses a red glow into the tangy wine sauce and seasons the whole dish.

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 4 cups chopped cabbage (about 8 ounces)
• 1 large yellow onion, chopped
• 4 ounces precooked kielbasa, sliced
• ½ cup dry white wine
• ½ teaspoon fine salt
• 2 teaspoons paprika
• ½ teaspoon cayenne
• 8 ounces of gluten-free radiator or pagodas
• ½ cup sour cream
• ½ cup packed fresh parsley leaves, chopped, for garnish

Bring a large pot of salted water to a boil for the pasta.

In a large sauté pan, heat the olive oil, then add the cabbage, onion and kielbasa. Cook over medium-high heat, stirring often, so the onions and cabbage brown in spots as they soften, at least 5 minutes. Add the wine, salt, paprika and cayenne and stir to mix well.

Cook the pasta. Add a few extra pieces of pasta and start checking for doneness 3 to 4 minutes before the package directs. Check often, and when it reaches al dente, drain immediately. Add the pasta to the pan and stir, then add the sour cream and mix to coat. Scatter the parsley over it all and serve. Serves 4-6.  

Indonesian Scallops, Spinach and Rice Vermicelli  (Jason Varney/Running Press photo)

Indonesian Scallops, Spinach and Rice Vermicelli
Take advantage of the speed with which noodles, scallops and spinach cook, and you will have this tasty meal on the table in minutes. It's simply seasoned with garlic, chilies and fish sauce – the backbone of simple rice noodle dishes from the Pacific Rim.

Ingredients:

• ½ cup canned coconut milk
• 1 large carrot, thinly sliced into coins
• 3 garlic cloves, chopped
• 1 to 2 serrano chilies, seeded and chopped, to taste
• 3 tablespoons fish sauce
• 8 ounces sea scallops, patted dry
• 8 ounces rice vermicelli or gluten-free spaghetti
• 5 ounces fresh baby spinach, chopped

Bring a large pot of salted water to a boil for the noodles.

In a large skillet, heat the coconut milk over medium-high heat, then add the carrot, garlic and chilies. Stir and cook until the carrots are crisp-tender, about 2 minutes. Add the fish sauce and scallops and stir until the scallops are opaque and begin to crack around the edges, about 3 minutes.

Cook the noodles in the boiling water according to package directions and drain. Add them to the pan, along with the spinach, tossing to mix. When the spinach is wilted, serve. Makes 4 servings.

Recipes reprinted with permission from Gluten-Free Pasta, © 2014 by Robin Asbell, Running Press, a member of the Perseus Books Group.

Check out Lifescript's recipe collections, including 10 Low-Fat Pasta Dishes, and 10 Gluten-Free Entrees.  ^[3][4]

Related articles

References

1. ^{^} Gluten-Free Pasta (www.amazon.com)
2. ^{^} Robin Asbell (robinasbell.com)
3. ^{^} 10 Low-Fat Pasta Dishes (www.lifescript.com)
4. ^{^} 10 Gluten-Free Entrees (www.lifescript.com)

Source: http://ift.tt/1nAJrsA

Put the internet to work for you.

via Personal Recipe 8723148