Pasta by any other name is still pasta. Brown rice pasta or wheat pasta? Matters not, in my new Celiac book. It’s still pasta. And even better still…it even tastes like the pasta I ate during my first 51 years of life! Quite honestly, with choices like this, I can barely complain about being a Celiac (only kidding). But really, if there was ever a time to be gluten intolerant, it’s now. There are so many wonderful choices to make that I rarely (well, ok, hardly ever) feel deprived. Do I have glutenous cravings now and then? Maybe once in awhile. Mostly when I’m at other people’s houses and I can’t eat what everyone else is eating. But I’m so busy learning about life as a Celiac and exploring all of the different culinary possibilities, that I hardly have time to mourn the loss.
I’ve been making this recipe for so many years that I don’t even need a recipe. Instead of using regular wheat pasta, I substituted brown rice pasta. I used Trader Joe’s brand, but after eating it, I like the Tinkyada brand better.
This is even better the next day when leftovers are tempting you, calling your name, coaxing you into eating it cold for breakfast, nuked for lunch, or as a snack mid-afternoon, helping you over the mid-day slump.
1 pound brown rice penne pasta
1 – 2 tablespoons of olive oil
one large clove of garlic, minced
three chopped scallions
one head of broccoli, stalks peeled, chopped into small pieces
1 ten ounce package of baby bella mushrooms, cleaned and quartered
red pepper flakes
salt & pepper
Cook the pasta according to the directions on the package. Be very careful not to overcook. Mushy rice pasta is quite unappetizing. Drain then run cold water over pasta to stop it from continuing to cook.
While the pasta is cooking, chop the broccoli and drop into boiling water for about 90 seconds. Drain and run cold water over it to stop it from continuing to cook.
Saute the garlic and scallions in olive oil. Adjust amount according to your taste preference. After about 1 minute, add the drained broccoli and mushrooms. Saute for about 3 minutes. Add red pepper flakes, salt & pepper to taste.
Pour drained pasta into large bowl. Add some olive oil to coat. Pour broccoli-mushroom mixture over pasta and mix well. Grate parmesan cheese over the top.
This hit the spot tonight. The only thing that could top it off and make it perfect 10 would be if I had a chocolate cookie for dessert. Hey, wait a minute. I have gluten free Pamela’s chocolate chocolate cookies upstairs. Excellent!