Gluten-Free Pasta Recipe Quinoa and Spinach

Gluten-Free Pasta Recipe Quinoa and Spinach:

To be honest I was slightly skeptical about this quinoa pasta but I was so wrong. This pasta is way better than any other gluten-free pasta that I have eaten. This tastes a bit like regular wheat pasta, so if you haven’t tried this one then you must get a packet soon.

Serves: 2-3 people

Prep time: 5 mins

Cooking time: 15 mins

Ingredients For Pasta Recipe Quinoa and Spinach:

1. Quinoa pasta: 2 cups. Boil in water and cook according to the instructions on the packet.
2. Homemade Tomato pasta sauce ( my sauce recipe is in the chutney/dip/sauce section): 1 cup. Make your own tomato sauce or follow my recipe. ( Homemade is better because it has no preservatives, no sugar, no sodium, excessive salt and above all it’s Gluten-Free).
3. Gluten-Free Pork Sausages: 2. Cut in thin pieces. ( I do not eat a lot of processed meats so I kept meatless in quantity).
4. Cheese Slices: 1 ( I am not a big fan of cheese, so one slice is enough for me, and since I try to follow Ayurvedic eating I try to consume fewer milk products, I added the cheese because my husband likes it and I made this dish for him mostly).
5. Olive Oil: 1 tbsp
6. Mushrooms: 1 cup. Chopped.
7. Capsicum: 1/2 sliced.
8. Spinach: 2 cups. Washed and chopped.
9. Red pepper: 1. Sliced
10. Yellow Bell pepper: 1. Sliced.

Method:

1. Cook the pasta.
2. Cook the sausages.
3. Saute the mushrooms, spinach, peppers in olive oil with a pinch or two of salt.
4. In a baking dish, mix together the cooked pasta with the pasta sauce, the sauteed veggies. Spread evenly in the tray.
5. Top it with the sausages.
6. Break the cheese slice and spread it over the pasta mixture.
7. Sprinkle a bit of olive oil and bake at 180C for 7-8 minutes.
8. Serve hot.

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Gluten-Free Pasta Recipe Quinoa and Spinach

Recipe by KhushbooCuisine: Italian

Servings

3

servings

Prep time

5

minutes

Cooking time

15

minutes

Total time

20

minutes

Ingredients

• Quinoa pasta: 2 cups. Boil in water and cook according to the instructions on the packet.

• Homemade Tomato pasta sauce ( my sauce recipe is in the chutney/dip/sauce section): 1 cup. Make your own tomato sauce or follow my recipe. ( Homemade is better because it has no preservatives, no sugar, no sodium, excessive salt and above all it’s Gluten-Free).

• Gluten-Free Pork Sausages: 2. Cut in thin pieces. ( I do not eat a lot of processed meats so I kept meatless in quantity).

• Cheese Slices: 1 ( I am not a big fan of cheese, so one slice is enough for me, and since I try to follow Ayurvedic eating I try to consume fewer milk products, I added the cheese because my husband likes it and I made this dish for him mostly).

• Olive Oil: 1 tbsp

• Mushrooms: 1 cup. Chopped.

• Capsicum: 1/2 sliced.

• Spinach: 2 cups. Washed and chopped.

• Red pepper: 1. Sliced

• Yellow Bell pepper: 1. Sliced.

Directions

• Cook the pasta.
• Cook the sausages.
• Saute the mushrooms, spinach, peppers in olive oil with a pinch or two of salt.
• In a baking dish, mix together the cooked pasta with the pasta sauce, the sauteed veggies. Spread evenly in the tray.
• Top it with the sausages.
• Break the cheese slice and spread it over the pasta mixture.
• Sprinkle a bit of olive oil and bake at 180C for 7-8 minutes.
• Serve hot.