Mixed Bean Gluten Free Pasta DishIf you’ve eliminated gluten from your diet, you know how hard it can be to eat your favorite meals. Carbs and comfort go hand in hand for a lot of people. Eating healthier with a new diet and cutting the gluten can feel like a double hit of no fun. Now your comfort foods are back as pastas, breads and cakes have gone gluten free making it easier to try out a new diet. Grocery stores are adding gluten free foods giving you variety of options to keep meals tasty and healthy at home.

Pasta has gotten the gluten free makeover with varieties now made with quinoa, corn or rice. You can keep all the great pasta taste you love without the gluten. This pasta bowl is made with gluten free pasta, Randall Beans and bell peppers. Exotic turmeric provides a gorgeous yellow color. Leeks, Vidallia onions and celery add a flavorful backbone to the dish. Fragrant garlic and ginger spice up the broth before the pasta is added. The addition of parsley and thyme provide a freshness complementing the warm and comforting pasta.

Mixed Bean Gluten Free Pasta Bowl

1 box quinoa pasta
24 oz jar Randall Mixed Beans, not rinsed or drained
3 tablespoons olive oil
1 leek, halved and thinly sliced (white and light green part only)
1 Vidallia Onion, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
8 cloves garlic, minced
3 tablespoons ginger, minced
2 tablespoons tumeric
2 stalks celery, finely chopped
2 bay leaves
1/2 cup fresh parsley, finely chopped
5 sprigs of thyme, leaves removed
6 cups vegetable stock
scallions for garnish
salt and pepper to taste

Heat the olive oil in a large stock pot over medium high heat. Add garlic and ginger and saute until fragrant. Next add in the leek, Vidallia onion, green pepper and red pepper. Saute until soft. Add the tumeric and stir for one minute. Add the vegetable stock, fresh thyme and beans with their liquid then bring to a boil. Skim any foam off the top and reduce heat to a simmer. Salt and pepper to taste. Continue to simmer until there is about 5 cups of liquid left. Once the broth has evaporated enough liquid, bring it back up to a boil. Add the pasta and cook until firm. Turn off the heat, stir in parsley and cover. Let rest until the noodles are al dente (about three to four minutes). Serve in bowls and garnish with scallions.

Meatless Monday is so much more appealing when incorporating this tasty dish featuring Randall Beans Great Northern Beans.

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