Need a gluten-free recipe?
For those that have cut gluten out of their diet for health or dieting reasons, you know how hard it can to enjoy your favorite meals. Especially, when you have a hankering for comfort food. Carbs and comfort food have a habit of going hand-in-hand, unfortunately.
Fortunately, it has gotten much easier to stay gluten-free with the arrival of gluten-free products like bread, cookies and even pasta. Pasta made from quinoa, rich or corn are available in most grocery stores and let you satisfy that craving for pasta while staying inside your diet. Using gluten-free pasta, you can cook delicious recipes like this one!
What really makes this gluten-free pasta recipe stand out is its vibrant flavors.
Leeks and red peppers get it started, but the herbs and spices bring it home. Fresh ginger, garlic and turmeric’s rich, fragrant flavors bring a punch and act as the backbone of the dish. Oh, and don’t think we’ve forgotten about the beans! Our Randall Beans great northern white beans give the dish heartiness and their signature rich, nutty flavor.
Not only is this recipe gluten-free, it is vegetarian-friendly too! Another thing to love? This recipe is a one-pot classic. Toss everything in a single pot and you are good to go.
All these ingredients come together to make a warm and comforting pasta dish that will fill you up and satisfy your itch for pasta without breaking your diet.
Ingredients
- 1 box quinoa pasta
- 2 cups of Randall Great Northern Beans, not rinsed or drained
- 3 Tbsp. olive oil
- 1 leek, halved and thinly sliced (white and light green part only)
- 1 Vidallia Onion, chopped
- 1 red pepper, chopped
- 8 cloves garlic, minced
- 3 Tbsp. ginger, minced
- 2 Tbsp. turmeric
- 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 if desired
- salt and pepper to taste
- Parmesan cheese for garnish if desired
Instructions
- 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 turmeric 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.
You may not normally think of pasta and beans as a common pairing, but beans are actually an integral part of cooking all around the world.
