• Alicia Ann Lip

Vegan, Gluten-Free (GMO-Free) Corn Pasta On A Lazy Day!



Doesn't this look amazing! This recipe is really simple and so easy to make, I made this in just under 20 minutes! The great thing about this recipe is that it is fully vegan, gluten-free (yes! gluten-free!) and dairy-free. You can use your favorite gluten-free pasta, in which I like to use "Ancient Harvest" gluten-free pastas made from 100% organic corn and quinoa flour. This time, I used 100% corn pasta which is GMO-free. Another thing about gluten-free pastas, is that they cook a lot faster than regular wheat or grain pastas. So this is a win-win situation! I added some of my favorite, easy to digest ingredients for my pasta, as some of you might know, I have an uber sensitive tummy and there are a lot of foods that I am unable to digest well. So here is it! Easy on the tummy, bloat-free recipe below:

Ingredients:

  • 5 garlic cloves (sliced)

  • 1 cup of white mushrooms (sliced)

  • 1 cup of fresh spinach leaves (chopped)

  • 3 tbsp of olive oil

  • 3 tbsp of Tamari sauce

  • 2 cups of tomato puree

  • 1/3 cup of filtered water

  • 2 servings of gluten-free corn spaghetti

  • Dash of black pepper for taste

Serving for 2-3

Method

Start by heating the pan at medium high heat, pour in olive oil. Prepare the above ingredients; chop/slice garlic, mushrooms, spinach and set aside. Once your pan is well-heated, stir-fry sliced garlic until golden brown in color. Add in the mushrooms and stir for a minute or so before adding tamari sauce. If you do not have Tamari sauce, you can replace it with soy sauce. Add water and the tomato puree into pan, stir well. Next, add the uncooked spaghetti into the same pan. Yes, all in one big pan! No need to cook pasta in a separate pot (I know this is good news).

Let the pasta cook for 7 minutes (depending on your pasta instructions given at the back of the pasta package). Add a little more water if you find the sauce not able to cover the pasta. Reduce the heat to medium low to cook through. Lastly, add spinach and cook for a further 3-4 minutes. Sprinkle black pepper before serving. Serve while still warm and yummy.


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