When I first went gluten-free, one thing that was tough to let go of was pasta. At the time, over 10 years ago, there really wasn’t a market in Ottawa for gluten-free and the pasta options were not necessarily the tastiest. Thankfully, there are plenty of choices now and we’re not stuck eating cardboard noodles. Tinkyada is a really great brand that I like. For this recipe I used their brown rice spaghetti and they complimented the sauce perfectly.
I had lots of grape tomatoes in the fridge I wanted to use to create something extraordinary, so I decided on a pasta dish that would be ideal for a cold (still) Winter’s day. As the wind bustled outside, I heated up our home with burning candles and thewarming smells of garlic, olive oil, and cooking tomatoes.
Laying out all of the ingredients on the counter, so that I can see them and work with them methodically is what I like to do. I clean as I go and enjoy doing all the prep work; the washing and chopping of vegetables. It can be so mind clearing and therapeutic. All that color is also rather lovely, don’t you think?
We enjoyed this meal together over candlelight, Little A. covered in spaghetti, and as happy as can be.
How about you?
What is your favorite pasta dish, that you just couldn’t live without?
Beef & Vegetable Gluten-Free Spaghetti Makes 2 large servings (easy to double this recipe for 4)
1 1/2 cups of extra lean ground beef
1 cup of grape (or cherry) tomatoes
2 cups of baby spinach
1/2 green pepper, chopped
2 cloves of garlic, minced
1/4 of a white onion, chopped
2 cups of thick all natural tomato juice
3 Tablespoons olive oil
1 Tablespoon of basil
1 teaspoon of rosemary
salt and pepper
Gluten-Free Spaghetti for two servings (follow directions on pasta box)
Wash and prepare all of the vegetables.
In a large skillet, on medium-high heat, pour in olive oil and saute garlic and onions.
Add in ground beef, as it cooks add in tomato juice in 3-4 increments.
Once the ground beef is nearly done browning (8-10 minutes), add in green peppers.
Bring heat down to medium-low, add in tomatoes, spinach, basil, rosemary, salt and pepper.
Cover and let it cook for another 10-15 minutes.
During this time, prepare the spaghetti.
Pour beef and vegetable sauce over gluten-free spaghetti noodles and top with aged cheddar.
Emily Smith is the founder and editor of The Best of this Life. She has two littles, a darling husband, and dreams of owning a new puppy. A gluten-free connoisseur, social media maven and reigning fashionista (in her own rights) – She loves writing and shares her three core values with her readers – love life, live well, share the beauty. Let’s dance, shall we?