Anaconda Pasta Recipe
Gluten sensitive pasta, local garden vegetables, mushrooms, basil, shaved parmesan cheese, red pepper flakes, white wine tomato sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Cook the Pasta
Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook according to package instructions until al dente. Drain and set aside.
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the sliced mushrooms and local garden vegetables. Cook for about 5-7 minutes until vegetables are tender.
Add Wine and Tomatoes
Pour in the white wine and bring to a simmer. Let it cook for about 3 minutes to reduce slightly. Then, add the canned crushed tomatoes and red pepper flakes. Stir and let simmer for another 5 minutes.
Combine Pasta and Sauce
Add the cooked gluten-free pasta to the skillet and toss to combine with the sauce and vegetables. Stir in chopped basil and season with salt and black pepper to taste.
Serve
Divide the Anaconda Pasta among plates and top with shaved parmesan cheese. Serve immediately.
