Gluten-Free Mediterranean Pasta

Servings: 6

This recipe is made from pantry staples, making it perfect for using up what you already have in your kitchen! Loaded with nutrients, this gluten-free riff on a classic dish will lighten your mood and fill your stomach. To keep it gluten-free, use brown rice, chickpea, or gluten-free pasta—I’ll admit, the protein-packed chickpea option is my favorite!

INGREDIENTS

2 tablespoons extra-virgin olive oil
1 onion, diced
6 garlic cloves, minced
8 cups water
16 ounces gluten-free pasta
1 (15-oz.) can crushed tomatoes
1 (6-oz.) can tomato paste
1 cup sliced mushrooms
½ cup chopped kalamata olives
½ cup chopped roasted red peppers
2 tablespoons chopped fresh basil
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon ground black pepper

INSTRUCTIONS

1. Heat the olive oil in a deep non-stick skillet over medium-high heat. Add the onion and garlic and cook for 5–6 minutes, until the onions are translucent.
2. Stir in the water, pasta, crushed tomatoes, tomato paste, mushrooms, olives, roasted red peppers, basil, oregano, salt, and pepper. Bring to a boil, then decrease the heat to medium-low and cook, stirring constantly, for 20 minutes, until the pasta is cooked to your desired doneness.
3. Remove from the heat and allow to cool for 3 minutes before serving.

NUTRITION • per one serving •

Calories 329
Total Fat 7 g 9%
Saturated Fat 1 g 5%
Polyunsaturated Fat 1.7 g —
Monounsaturated Fat 4.1 g —
Trans Fat 0.001 g —
Cholesterol — 
Sodium 941 mg 41%
Total Carbohydrates 15 g 5%
Dietary Fiber 4 g 14%
Total Sugars 6 g 8%
Protein 4 g 8%
Vitamin A 152 mcg 15%
Vitamin C 16 mcg 20%
Vitamin D — 
Potassium 522 mg 10%
Calcium 49 mg 4%
Iron 2 mg 10%

This AMAZING Recipe can be found in my new The Mediterranean Refresh Under 30 Minutes cookbook here