Monday, April 28, 2014

Spring Pasta - gluten free (top 8 allergen free) *vegan option

Figuring out ways to use our leftover Easter ham seams simple, but becomes daunting after about 3 meals.  This is probably one of my favorite ways to use it up because it's a bit lighter since there are no heavy sauces as part of the recipe.  

I love gluten free pasta!  It's one of those allergy free items, even if we could take away our gluten allergy, I would still keep in my kitchen cupboard.  It's not as forgiving as wheat pasta when cooking and leftovers usually break apart on the second heating, but it doesn't give you that heavy feeling after eating as "normal" pasta would.  And it really is great for company because no one can tell one from the other.  

Now you could certainly leave out the ham in this recipe, which I've done many times and just kept it vegan.  Or you could use a different protein, say cut up chicken or sausage, or even allergy free lunch meat you may have on hand.   Serving it (without the added meat) as a side with fish would be delish too!

I'm not sure why, but I've been putting peas in most everything these days for dinner.  It must be because of the Spring weather.  Luckily frozen peas are delicious and cheap and I always have them in the freezer.

You'll find this dinner recipe is pretty quick and easy to throw together,  and once you make a recipe like this it's easy just to make it off hand and add anything you are feeling, not really needing a recipe.  To be honest, I am a terrible recipe follower!  I may look at a recipe-even my own- but usually just add what I like (or have on hand) in the end.  As long as you follow the basics, you will be pretty safe!

gluten free, top 8 allergen free  *vegan option

Spring Pasta with ham and peas:
serves 4-6 large servings

1- 16oz package of Gluten Free Pasta

2 Cups  Ham, allergy free (cooked) -cut up into tiny pieces     *or meat of choice    (*or leave out)
1/2  Red Onion, chopped
2 Cups  Frozen Peas, thawed
1 Cup  Cherry Tomatoes -cut up in halves
3-4  Garlic Cloves -finely minced
2 TB  Butter Substitute ( I use Earth Balance Soy Free)
1 tsp.  Sea Salt  (plus extra "to taste")
1 1/2 tsp.  Ground Pepper
1 tsp.  Garlic Powder
2 tsp.  Dry Oregano Leaves
5 TB  Olive Oil (plus extra to top before serving)

Dairy Free Parmesan Cheese

Cook pasta according to package instructions.  * I always add a ton of salt to the boil water and cook gluten free pasta al dente.  Drain (saving 1/2 - 1 cup pasta water) and set aside.
In a large skillet over medium heat add 2 TB of olive oil.  Add red onion and saute until soft, about 5 minutes. Add in chopped garlic and cook 1 minute, being careful not to burn.  Next add in ham, peas, butter substitute, garlic powder, salt, pepper, oregano, cherry tomatoes and 3 TB more of olive oil.  Stir occasionally until heated through, 5 minutes plus.  Now add in pre cooked pasta and combine.  Salt and pepper to taste.  If your pasta seams dry just add a splash or two of pasta water and stir (this just depends how quickly everything has cooked and how hot your stove top is).  Serve topped with dairy free Parmesan and a drizzle of olive oil.  Enjoy!

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Also shared at:  Fat TuesdayCreate Link InspireTotally Talented TuesdayAllergy Free WednesdayGluten Free WednesdaysWaste Not Want Not WednesdayGluten Free FridaysFoodie Friday,

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