Blog | Nibbles By Nic
Gluten Free Penne with Mushrooms, Onions & Roasted Garlic
Published: Tuesday, April 16, 2013
I have to tell you that I am shocked over how many gluten-free products there are! Just recently ,we were all invited to my mother in-laws for a Birthday BBQ who is gluten-free. Not only was the shelf lined up with gluten-free pasta choices galore, but there were fabulous cookies, crackers…snacks; you name it, they had it! This made my job a whole lot easier of bringing a yummy side dish to the festivities. “My “Gluten Sensitive Penne with Mushrooms, Onions & Roasted Garlic” is a super dish for those with some gluten intolerance or for anybody in general that is just craving a light, veggie filled Italian meal. Feel free to sub in regular pasta if you so choose or swap in a different noodle to your liking. I simple enjoyed the penne because the sauce really grabs on to the noodle,but whatever floats your boat.
8 ozs. of whole grain penne (I tend to find a brand with at least 3 grams of fiber per serving to boost up the fiber content!)
1-28 oz. can of whole peeled San Marzano Tomatoes
2 cups Portabella mushrooms cleaned and sliced (I have been told that certain mushrooms are not gluten-free; please use what is appropriate according to your severity)
2 tablespoon olive oil
2 small onions peeled and diced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 cup frozen peas thawed
6 roasted garlic cloves ( See Nic’s Tips below)
Pinch of sugar
1/2 teaspoon salt
Ground pepper to taste
1/4 cup grated gluten free-Parmesan cheese for topping
1.) Cook pasta according to directions.
2.) Heat your oil in a large saute pan over medium heat and add in onions, cook until tender.
3.) Add in portabella mushrooms and stir around until cooked. Drop in roasted garlic
4.) Pour in canned tomatoes with sauce; break up tomatoes and roasted garlic with a wooden spoon.
5.) Season with spices and sprinkle in salt, sugar & ground pepper; lower heat to a simmer. (ADd sugar quantity in per your desire)
6.) Stir to combine and let cook for another 25-30 minutes or until sauce appears thicker. Add in pasta & peas and toss around until coated.
7.) Serve with sprinkled Parmesan cheese and ENJOY!
Nic’s Tips—Roasted Garlic
To roast the garlic, preheat you oven to 400 degrees and peel away the outer-layers of the skin leaving cloves intact. Slice the top off of the pointy end of the bulbs with a sharp knife exposing each garlic clove. Position garlic on a baking sheet and drizzle olive oil over the top. Wrap it tightly in aluminum foil to completely close it up. Cook 45-60 minutes until the garlic looks soft and tender. Let cool and peal outer-layer of each individual clove; it should squeeze right out.
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