Gluten Free Pasta dishes are easy to make. All you need is gluten-free pasta–can be rice and corn pasta, edamame pasta. And hand picked ingredients that you know are gluten-free: avoiding ones with barley, wheat and rye and their sub forms. For instance, try this simple yet flavorful gluten-free dish for your next family lunch!
250 grams Smoked Salmon, chopped (now at 20% off!)
250 grams Spaghetti
2 tbsp olive oil
2 tbsp capers
2 tsp lemon rind
3 cloves of garlic, chopped
100 grams rocket arugula
Salt and pepper
Take out salmon slices from packaging and chop.
Cook pasta in a pot, according to package directions, until tender. Drain water and set the pasta aside. In the same pot, add olive oil and sauté the garlic until soft. Add in the pasta, salmon, capers, lemon rind, and rocket arugula.
Continue to cook under low heat for 2 to 3 minutes or until rocket arugula starts to wilt. Add salt and pepper to taste. Serve and enjoy!
Try this meat-free (and gluten-free!) main for a filling, nutritious, and fiber-packed complete meal. It’s so full of flavor that you won’t be missing the meat. You can also use frozen spinach in place of the baby spinach.
4 teaspoons extra-virgin olive oil, divided
2 medium sized sweet potato, cut into 1/2-inch cubes
1 clove garlic,minced
1 small onion, halved and thinly sliced
1 red bell pepper, diced
3-4 tomatoes, diced
1 bunch cilantro , chopped
1/2 teaspoon paprika
1 15-ounce can garbanzos beans (chickpeas), rinsed
4 cups packed baby spinach
3/4 cup vegetable broth
1/2 cup shredded firm tofu
2 teaspoons sherry vinegar
Salt and pepper to taste
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add sweet potato and cook stirring occasionally 8 to 10 minutes. Transfer to a plate.
Reduce the heat to medium, add the remaining 2 teaspoons oil and garlic to the pan, and cook, stirring, until fragrant, 30 seconds. Add onion , tomatoes and bell pepper; cook, stirring, until just tender, 3 to 5 minutes. Sprinkle with paprika; cook, stirring, for 30 seconds. Stir in garbanzos, spinach , cilantro and broth; cook, stirring, until the garbanzos are heated through and the spinach is wilted, 2 to 3 minutes. Remove from the heat; stir in tofu and vinegar. Sprinkle with paprika, if desired.