I have found my new staple food. Tucked away in the gluten free section at my local grocery store are three types of pastas: adzuki (a red bean), edamame, and soybean. They are made with minimal ingredients, only beans and water! I love it! They taste great, and they are also much easier on the system than typical gluten filled Italian pasta, which can be highly inflammatory. Since my discovery, I have loved using these pastas with a variety of vegetable combinations. I thought I would share my recipe tonight with all of you. This adzuki pasta is cut in the style of spaghetti, so it can absolutely fill a void, if you are longing for your Italian pasta. This recipe yields enough for approximately two people or one very hungry person such as myself this evening!
1. Adzuki pasta, one third of a bag
2. Chick peas, half a can (BPA free if possible!), drained and rinsed
3. Coconut oil, two tablespoons
4. Mushrooms, five, sliced
5. Baby peppers, seven, mixed and sliced
6. Fresh spinach leaves, approximately two cups or two large handfuls
7. Small vine tomatoes, three, chopped
8. Pink Himalayan sea salt, to taste
1. Place adzuki pastern a pot of boiling water. Allow it to cook until al dente, or approximately five minutes. Set aside with chick peas.
2. In a large sauce pan, melt coconut oil on medium-high heat. Add mushrooms and peppers and allow to sizzle until mushrooms are slightly browned.
3. Add adzuki pasta to sauce pan, and mix together, allowing vegetables and coconut oil to evenly distribute with the pasta and chick peas.
4. Reduce heat to low, and add fresh spinach leaves. Keep on low heat until spinach is wilted.
5. Turn off the heat, and add chopped tomatoes. Continue to mix.
6. Season to taste with Himalayan salt.
I hope you enjoy this recipe! Comment below with your experience with the dish or any variations!
All my love,
P.S. Here is a link to purchase the adzuki bean pasta for only $3.99 with free shipping: jet.com