The other day, I was in a store with natural and gluten free products and I saw some very interesting pasta which drew my attention first because of the colour. They were green and on the box it was written “Gluten Free, from Peas and Quinoa”.
I do not eat pasta so often anymore, but till now I have tried the ones from rice, corn and buckwheat. I got tired of the first two, but buckwheat pasta is really good, especially in the right combinations.
Therefore, as I had just found something good, healthy, new and interesting I said to myself I have to try these gluten free, peas and quinoa pasta.
On the box it was written to add them in boiling water and to leave just 6 minutes. This is the right timing, I forgot about them several minutes and I didn't like their final consistency much, but next time I will be careful and leave them only 6 minutes.
These pasta are very good, they taste more like peas, they are easy to digest and could be a great alternative for the days when you want something easy and fast.
Peas and Quinoa Gluten Free Pasta with Tuna and Mushrooms – what ingredients do you need
1 box of gluten free pasta, made with peas and quinoa
½ tuna can
1. Put to boil 500 ml water. When it reaches the boiling point, add ½ box of pasta and let them boil for about 6 minutes or follow the instructions on your product's label.
2. Meanwhile, peel the mushrooms, wash them and cut into 4. I didn’t use the stems.
3. Peel the tomatoes and finely chop. Leave aside for the moment.
4. Put in a pan some oil and the mushrooms, add salt, pepper, cover and let them boil. The mushrooms will leave their own water and will boil with it.
5. When they are half cooked, add also the tomatoes.
6. Leave to boil together for 10 more minutes.
7. In a large bowl mix the pasta, tomatoes and mushrooms sauce and add also tuna. As this dish is very consistent, with plenty of nutritious foods, I don’t think you need to add more than ¼, ½ can, but it is your choice.
I ate this dish at lunch and it was delicious and very consistent so try it yourself and see if you can include them on your personal weekly or monthly menu.
Any donation helps us keep writing! Support The Healthy Journal!