Gluten Free Pasta with Mushrooms, Greens and Beans
Remember when I wrote about the GOMBBS, the five foods that fight cancer; greens, onions, mushrooms, beans, berries and seeds? While I save my berries and seeds for my smoothies, I managed to create a delicious recipe with the rest of them! This is a perfect dish when you're craving some comfort-food but would rather not deal with the inevitable guilt...
Here's the recipe for you.
Gluten Free Pasta with Greens and Mushroom Sauté
Serves 2
1 cup uncooked brown rice or quinoa pasta (penne or fusilli works great) 1 tbsp olive oil 2 cloves garlic, minced 1 small yellow onion, chopped 2 cups sliced mushrooms of your choice 1 cup broccoli florets 1 cup cooked adzuki beans (but any other beans would work here too!) 2 cups chopped kale 1 small can of anchovy filets, finely shopped 1/4 cup chopped, fresh basil
Heat a deep pan or skillet, add the olive oil and minced garlic
Add the chopped onion and sauté for about 5 minutes
Cook the pasta according to the package instruction. Drain and set aside
Add the mushrooms and broccoli, sauté for another few minutes
Toss in the kale, cooked beans and anchovies.
Finally toss together the pasta with the sautéed vegetables.
Add in the basil just before serving.
If you liked this recipe, you might want to check out the other Recipe's on my blog too!
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Let me know how you like it. Comment below and share it with your fellow gluten-free explorers.