Gluten-Free Pasta – Many Variations!
My favorite gluten-free pasta is made of Brown Rice; I use the Jovial brand and think it tastes nearly the same as regular wheat pasta. You don't need a recipe to make gluten-free pasta, but here are some ideas for the different variations I make, and I've included some pictures as well:
Pesto Pasta: They have pretty good vegan, whole-foods pesto sauce at my local Whole Foods (near the olive bar with other antipasti like prosciutto). I combine this with cauliflower and tomatoes in a 1-pot wonder as follows: 1) boil the pasta on the stovetop per the ingredients. 2) with about 5 minutes remaining on the cooktime, add the cauliflower. 3) when the pasta has reached the desired consistency, at the tomatoes. 4) Drain the pasta and vegetables and return to pot. 5) Stir in the pesto sauce.
Mac and Cheese: 1) Prepare the pasta according to the directions; 2) Add vegetables like broccoli with 5 minutes remaining; 3) drain and return to pot; 4) Stir in nacho cheese sauce (recipe here), thinning with pasta water or plant-based milk as needed
Spaghetti with "Meat" sauce: 1) Prepare pasta per directions, adding spinach at the last minute before draining; 2) drain and return to pot; 3) stir in spaghetti sauce and walnut "meat" (recipe here); 4) heat through on stovetop and serve
Pasta Alfredo: 1) Prepare pasta per directions, adding frozen peas 5 minutes before cooking complete. 2) Drain and return to pot; 3) pan-fry sliced mushrooms; 4) make alfredo sauce in blender (Dreena Burton has a good plant-based alfredo sauce made of nuts, lemon, broth and spices); 5) Combine all in pot