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easy veggie packed gluten free pasta
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5 from 7 votes

Easy Veggie Packed Gluten Free Pasta

Servings: 4 servings

Ingredients

  • 8-12 oz gluten free spaghetti or other small pasta
  • ¾ - 1 lb small tomatoes quartered
  • 12 oz mushrooms sliced
  • 3 small onions chopped
  • 6 cloves of garlic smashed and chopped
  • 1 bag of baby spinach
  • 4 green onions sliced
  • Salt pepper to taste.
  • 2 1/2 teaspoons dried Italian herb blend
  • Olive oil for sauteing and tossing with pasta
  • Small gluten free precooked meatballs 3-5 per serving, omit for vegan option

Instructions

  • Cook pasta in salted water according to package directions. When cooked to your preference of doneness, drain (reserve ½ cup water), toss with a little olive oil, salt and pepper to taste. Keep warm.
  • Heat pre-cooked meatballs.
  • Add tablespoon of olive oil to pan.
  • Sauté the onions and smashed garlic until softens a bit.
  • Add the mushrooms.
  • Season with salt, and pepper.
  • Cook stirring occasionally, 3-4 minutes until mushrooms are begin releasing liquid.
  • Add quartered tomatoes and Italian herbs.
  • When the tomatoes get soft and release their juices, mash with a spoon. (Add some pasta water if there isn’t enough liquid.)
  • Adjust seasonings.
  • Add meatballs, if using.
  • Add spinach and stir. Let the spinach slightly wilt. The veggies shouldn’t be dry, but not drowning in liquid.
  • Top with the green onions.
  • Put a serving of pasta in bowl, top with desired amount of veggies and meatballs.

Notes

Feel free to omit meatballs for vegan option.