Every great (and improvised) recipe starts with a trip to the grocery store or local farmers market. Well, our farmers markets are shutting down for the year…but one afternoon while walking through the organic produce at my local grocery store, my roommate pointed out just how beautiful the Roma tomatoes looked. Upon inspection, I agreed…they were perfectly ripe – not a blemish on them. So…we bought some. I mean, tomatoes are awesome and can be made into…lots of different things.
What I did was create a pasta dinner where vegetables made up the “sauce.” Why drown your pasta in some heavy sauce when fresh vegetables and a little time on the stove can make something far more flavorful and healthy? Yeah…I may never go back to sauce again.
“Hey…These Tomatoes Look Amazing” Pasta
Time: 20 minutes
- 4 oz of gluten-free pasta noodles (your choice on kind, here I used DeBoles Gluten-Free Rice Penne)
- 6 organic Roma tomatoes, sliced
- 1-1/2 cup sliced mushrooms (I used baby bellas here)
- 1 clove garlic, minced
- 1 tsp dried rosemary
- 1 tsp dried basil
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1 tsp dried thyme
- Pinch of red pepper flakes
- Dash of salt
- 2 Tbsp extra virgin olive oil
- 1 Tbsp roasted garlic vinegar
- Shredded mozzarella cheese (I used Diaya vegan cheese)
- Feta cheese (or Parmesan, or goat cheese…whatever your taste buds desire)
Fill a pan with water and put on stove. Bring to a boil.
While waiting on water to boil, slice mushrooms and tomatoes.
Heat a non-stick pan on medium-high heat. Once hot, add olive oil to pan to cat. Add mushrooms to pan and begin to cook to a nice light brown.
While mushrooms cook, add gluten-free pasta to boiling water and cook per package instructions.
Once mushrooms begin to brown, turn down the heat a little and add minced garlic. Stir. Allow the garlic to begin to take on a little color. Then, add the sliced tomatoes to the pan and begin to cook. The juices from the tomatoes will begin to release. Begin to season with herbs, salt, and red pepper flakes. Allow to simmer.
Drain gluten-free pasta noodles and shake excess water from them.
To the vegetables, add a splash of roasted garlic vinegar at the end. Stir and allow to simmer for one minute more. Add the pasta to the pan and give it a good stir. Simmer for a minute or so, allowing the pasta to absorb some of the flavors of the “sauce.”
Remove from heat and pour into two bowls. Give each bowl a light sprinkling of shredded mozzarella cheese and stir. This just adds a creamy texture to the dish. Crumble feta cheese over the top.
I’ve made this recipe a few times now…with linguini noodles and also spaghetti squash. They’ve both been delicious with this “sauce.” I just poured the vegetables over the spaghetti squash however, instead of cooking it in the pan. It worked just as well. I also find that shiitake mushrooms are a nice substitute for the baby bellas. Get creative. See what you have that’s fresh and give it a whirl. I promise…it’s epic yum!