Pasta is such a staple dish and an easy go-to when you need a satisfying, crowd-pleasing dinner on the table fast. I love that you can easily customize it with whatever you have on hand, what’s in season, or what you crave that day. This gluten-free pasta recipe is grounding, earthy, and fall-ish, with beans, mushrooms, and kale.
1 tablespoon olive oil
2 cloves garlic, minced
1 small yellow onion, chopped
2 cups sliced mushrooms of your choice
1 cup broccoli florets
2 cups chopped kale
1 cup precooked or canned adzuki beans (any other beans would work, too)
1 small can anchovy filets, chopped fine
1 cup uncooked brown rice pasta or quinoa pasta (penne or fusilli)
¼ cup chopped fresh basil
Heat a deep pan or skillet, add the olive oil and minced garlic. Sauté for 1 minute, being careful not to burn the garlic. If that happens, start over—burned garlic does not taste good.
Add the chopped onion and sauté for about 5 minutes, until the onion turns translucent and soft. Add the mushrooms and broccoli, and sauté for another few minutes. Toss in the kale, cooked beans, and anchovies.
Cook the pasta according to the package instructions. Drain, saving about 1/3 cup of starchy cooking water. Finally, toss the pasta and the sautéed vegetables together and add a splash of the cooking water. Combine everything well.
Just before serving, add the basil.
Katrine van Wyk came to New York from Norway as a model. Her personal struggles with food allergies led her to attend the Institute for Integrative Nutrition. She is now a wellness expert for MindBodyGreen.com and a certified 200 RYT yoga teacher. Van Wyk helped develop smoothies and juices for Equinox’s juice bars in London and Toronto. She lives in Brooklyn, New York. Visit Katrine online at http://katrinevanwyk.com/.
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Image: Katrine van Wyk
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