Posted by: Molly on: February 15, 2013
When did pasta become such a dinner staple in the US and the UK? Was it always the standby dinner for our parents and grandparents? I have a feeling it wasn’t until the last 50 years or so that people in these countries started eating pasta at home on a weekly basis (unless they came from Italian families of course).
And now, as gluten-free diets become more and more commonplace, pasta is turning up in different forms. Our household is no exception.
Phil and I have pasta about once a week. He loves making his own pasta sauce; I like coming up with interesting additions to the dish.
But one thing is constant: we use brown rice pasta.
I haven’t eaten wheat-based pasta for a long while now. I haven’t even had spelt pasta for a while (something we ate pretty regularly in the UK). And we really can’t tell the difference in texture or flavor! There is, however, a noticeable shift in the way we feel physically. Gone are the days of weighed down, bloated, over-stuffed bellies after a bowl of pasta. The brown rice-based versions leave us feeling lighter, our bellies happier.
And that is upgrade number one.
Here are some other ways you can upgrade your standard bowl of pasta, while still hanging onto that convenient midweek dinner option:
Now, go forth and make dinner interesting!
Prep Time: 15 mins
Cook Time: 15 mins
Keywords: boil saute entree gluten-free nut-free soy-free vegan vegetarian wheat free Italian
Ingredients (serves 4)
Cook the pasta according to package instructions. Brown rice pasta typically takes a little bit longer to cook. Drain the pasta and leave in a covered pot off the heat while you prepare the rest of the ingredients.
Heat 2 tbsp of olive oil in a large frying pan. Crumble the tempeh up into very small pieces and add to the hot oil carefully. Cook for 5-7 minutes, stirring often, until the tempeh starts to brown. Remove with a slotted spoon and transfer to a plate lined with paper towels. Season with sea salt and black pepper. Leave to drain and cool slightly.
In another frying pan, add some more oil and the garlic. Cook over a medium heat for 2-3 minutes, then add the broccoli and mushrooms. Saute for 5-8 minutes, until warmed but still with a bit of crunch to the broccoli.
Add the veggies, tempeh, grated cheese, red pepper flakes (if using), and lemon zest to the cooked pasta. Season with salt and pepper and add another glug of olive oil.
Toss well to combine and serve.