Quick Gluten-Free Pasta That Boosts Your Protein and Vitamin Intake
Like many, I have an intolerance to gluten. That being said, I still eat gluten but try to do so in limited quantities. I love pasta and finding a good GF option feels virtually impossible.
But don’t fret I have found your solution! Cue Seapoint Farms Edamame Noodles! Usually you can find them at Ralphs or Erewhon and most recently I spotted them at Lazy Acres!
These GF noodles have ONE ingredient! Can you even believe it?! Just organic edamame, that’s it. It’s absolutely delicious and packs a serious protein punch with 24 grams of protein per serving. Here’s my go-to super quick and easy pasta recipe:
INGREDIENTS:
1 tbsp olive oil
1 zucchini cut in half lengthwise and chopped
1 yellow squash cut in half lengthwise and chopped
3 carrots chopped
1 small romanesco stems removed and chopped
1 leek cHopped
2 tsp Italian seasoning or fresh herbs
1lb wagyu ground beef or bison
1 onion diced
3 garlic cloves minced
1 tsp garlic powder
Salt
Pepper
Fresh grated parmesan cheese
Fresh basil leaves
INSTRUCTIONS:
Preheat the oven to 415.
Combine the carrot and leek, place in a bowl and drizzle with olive oil and top with fresh herbs or Italian seasoning, salt and pepper. Mix to combine and layer onto a baking sheet. Roast in the oven for 20 minutes
Combine the squash, zucchini and romanesco, place in a bowl and drizzle with olive oil and top with fresh herbs or Italian seasoning, salt and pepper. Mix to combine and layer onto a baking sheet. Roast in the oven for 15 minutes
While your veggies are roasting sautee the onion over medium heat until translucent, add the garlic and slowly add in the ground beef breaking apart in chunks. Add the garlic powder and salt. Sautee until beef is cooked through.
Start boiling your water for the pasta
Remove the veggies from the oven and add to the pan with the ground beef. Keep on low and stir to combine.
Cook the edamame pasta closely following the instructions on the box. This is key to the perfect pasta consistency.
Plate the pasta and top with desired amount of sauce and sprinkle with a generous amount of fresh parm, a couple fresh basil leaves, a drizzle of quality olive oil and salt and pepper to taste.
TIPS & NOTES:
Use vegetables of your choice: I mix this up every time I make it. Some other fun options are cherry tomatoes, mushrooms and broccoli.
Sub shallot for onion in the ground beef if that’s what you have at home.
Omit the wagyu ground beef to make this vegetarian and omit the parm to make vegan.
Sub ground chicken or turkey if you don’t eat beef.
If you have fresh herbs in the house roast the veggies with fresh thyme and rosemary.
Don't skip the olive oil drizzle it really makes the flavors pop.
