Mmm, pasta.
As an Italian girl, pasta is one of my favorite foods. When I was diagnosed with Celiac Disease, my heart broke a little. But I must say, there are TONS of substitutions out there to make any gluten-free eater happy.
The only problem is, most gluten-free foods on the shelves are very processed and filled with empty calories. Many of the gluten-free pastas are made with corn or rice flours – which isn’t terrible, but not something you want as a staple in your diet. I’m happy the gluten-free world is evolving continuously because I found a new product that will make any gluten-free person do a little happy dance.
Tolerant Foods
is a brand of pasta made from different bean flours. They have different varieties like black bean, green lentil, and red lentil. Knowing lentils are high in protein, I created a recipe using one of the lentil pastas. This particular recipe uses the Tolerant Foods Red Lentil Mini Fettuccine. I’m very pleased with the product!
Not only does it have 21g of protein and 11g of fiber per serving, but the texture is great and it holds together like a good pasta should.
With all the goodness the pasta brings to the table, I wanted to create a sauce that pulls its weight in the dish. Introducing, my artichoke ragu!
You’re going to LOVE this recipe.
- 8 oz. box Tolerant Red Lentil Mini Fettuccine (you can substitute other gluten-free pasta if you cannot find this kind, but use a similar noodle shape)
- 2 Tbsp. extra virgin olive oil
- 1 large carrot, peeled and finely diced (I used a food processor)
- 4 cloves garlic, minced
- 1, 28 ounce can crushed tomatoes
- 1 ½ tsp. Himalayan pink salt
- 1 tsp. black pepper
- ¼ tsp. crushed red pepper flakes
- 1, 15 oz. can artichoke hearts, drained and chopped
- 1 Tbsp. fresh parsley, chopped
- In a medium pot, bring water to boil. Salt the water and cook the pasta according to package directions. I cooked my Tolerant Red Lentil Mini Fettuccine for 8 minutes and it came out perfectly.
- In a saucepan, add olive oil and turn pan to medium heat. Add in the finely diced carrots and lightly salt them. Sauté the carrots for 3-4 minutes and then add in the garlic. Stir the carrots and garlic together and cook until fragrant, about 2 minutes.
- Next, add in the crushed tomatoes, salt, pepper, and red pepper flakes.
- Cook the mixture for about 5 minutes until it comes to a simmer. Once it’s simmering, add in the chopped artichoke hearts and cook for an additional 2 minutes. Remove from heat and stir in the parsley.
- Place your cooked noodles in a bowl and top with the sauce. Garnish with additional fresh parsley, if desired.
With joy and health,
