Vegan Pasta. Gluten-free Pasta
I love to use soba noodles or Brown Rice Noodles for this Vegan pasta dish
My powerhouse vegan pasta main course!
Soba noodles are delightful, low in gluten and high in flavor. And brown rice pasta is totally gluten-free. Both pack in lots of flavor and nutrition, are delicious and a snap to prepare, a most welcome change from the same old same old wheat pasta.
My Pasta with Swiss chard is overlaid with Asian flavors; the lineup of flavors is fabulous, with the Swiss chard, shitaki, ginger and seaweed. Do try your best to get the seaweed, it imparts a funky briny flavor to the dish.
No problem making this pasta with Swiss chard gluten-free, using quinoa or rice pasta; only please watch the pasta cooking time, as gluten-free pasta cooks much more briefly than wheat-based pasta.
Ingredients
- 1 pound soba or brown rice noodles
- 1/3 cup toasted sesame oil
- 1 large bunch swiss chard, ribs and leaves, thinly sliced
- 4 cups shiitake mushrooms caps, thinly sliced
- Handful soy bean sprouts, optional
- 1 bunch scallions, thinly sliced
- 3-4 tbsp soy sauce
- 2-3 tbsp hot sauce
- 2 pouches Levana Nourishments Mushroom Medley
Instructions
Bring water to boil in a large pot, with a little salt and a little oil. Cook the noodles according to the package instructions. Save 1/2 cup of the cooking liquid. Drain the pasta and reserve.
Meanwhile heat the oil in a large skillet. Add the Swiss chard and shitaki and sauté until all liquids evaporate, 3-4 minutes. Add the reserved cooked noodles, saved cooking liquid, sprouts, scallions, soy sauce, meal replacement and cook until just heated through, stirring to combine. Serve hot or at room temperature.
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