Wednesday, February 07, 2018

Strain & Rinse No More



I don't follow pasta-package directions any more. By steaming pasta in double its weight in water, I've stopped pouring expensive product down the drain:

2 x [ounces of dry pasta] = [ounces of water to boil].


For example, for two servings of gluten-free vegan pasta salad, I used half of an 8oz package of Banza Chickpea Rotini -- in other words, 4oz of dry pasta.

PASTA
In a 1 1/2 quart sauce pan, bring the following to boil:
  • 8 ounces of water
  • 1 tablespoon of gluten-free tamari
  • 1 teaspoon of oil
Add 4oz of gluten-free pasta; cover the saucepan and gently shake.
Bring back to boil, and immediately lower heat.
Simmer for 5 minutes, stirring 2-3 times.
Remove from heat, and cover for 5 more minutes, stirring 2-3 more times.



Stir in ~3/4 cup of chopped cilantro, and the juice of 1/2 lime.


Fold in oven-roasted veggies*, and toss with Balsamic vinegar.


* OVEN-ROASTED VEGGIES
  • Arrange bite-sized chunks of yellow squash, brussels sprouts, and red bell pepper in a baking dish (mine is 8"x 11.5" x 2") greased with Crisco stick shortening (not shown).
  • Top with finely chopped onion and minced jalapeños.
  • Spray with Pompeian Grapeseed Oil, and add salt and freshly ground black pepper.

  • Roast in oven at 400° for 30 minutes.

  • Add a layer of 6 mushrooms, sliced to 1/4 inch.
  • Add a layer of two fresh tomatoes, cut into chunks.

  • Roast another 15-20 minutes at 400°.
  • Fold into cooked pasta.
  • Serve hot or cold.

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