February 17, 2014

Vegetarian, Gluten-Free Veggie Pasta Recipe


Vegetarian, Gluten-Free Veggie Pasta Recipe:

1 sweet potato, sliced into thin semi-circles
1 tomato, chopped
1/4 cup of frozen corn kernels
4 stalks of asparagus, chopped
4 portobello mushrooms, chopped
Your favorite pasta sauce
Oil, pepper, and any spices that you like
(opt: shredded cheese, I used Gouda)

1. Boil the sweet potato slices. When they're slightly "al dente",
drain the water, and drizzle some oil. 
2. Add the asparagus and mushrooms, and cook for 3-5 minutes. Add in the spices.
3. Stir in the tomatoes, corn, and your favorite sauce. Continue
cooking until the sauce bubbles.
4. Top with any cheese if you want and enjoy!


Who doesn't love pasta? And the fact that the
"pasta" substitute in this recipe is gluten-free and
a GREAT complex-carb makes every bite totally worth it.
You're not left feeling super heavy and lethargic after eating this dish,
and it tastes really good ;)
Let me know if you try this recipe out!


xoxo, Hannah

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