Cook: 00:45 min
Many people are finding that they are intolerant to gluten, and with that, comes many challenges in how to eat (or cook)! My husband and I both find that we don’t do well with gluten, so while we originally removed all grains from our diet, we have slowly reincorporated those that do not contain wheat.
I have tried a number of different gluten-free pastas, and have never found one that I liked. Except for one. Brown rice pasta (I buy mine at Trader Joe’s) is the closest thing to white pasta in texture that I have found, and the only kind that I now buy. This recipe will work with any gluten-free pasta (or whole wheat pasta if you aren’t gluten-free).
Oh this sauce. Best. Sauce. Ever. When transitioning to whole foods, I stopped buying the jarred sauces in the grocery store because of all the added ingredients that we no longer wanted to eat (high fructose corn syrup, canola oil, MSG, etc.). While searching for a homemade spaghetti sauce online, I came across a similar recipe on Pinterest, but tweaked it to make it better. The sauce is a 28-ounce jar of organic strained tomatoes (I use Bionature brand, but you can use your own canned tomatoes if you have them), 1/2 stick of organic butter, 2 whole garlic cloves, and half an onion (leave whole). Toss all of them into a saucepan and simmer on very low for 35-45 minutes, stir in 1 teaspoon of salt in the last 10 minutes. The flavors condense and the sauce is rich and tomato-y.
While doing a quick search online, I found that most meatball recipes call for bread crumbs and/or seasoning packets that are loaded with MSG, salt, and sugar. I wanted a meatball recipe that was unique, delicious, and easy (are you noticing a theme here?). I created these meatballs, and they are a definite winner in our house. Be sure that the mushrooms, onions, and garlic are chopped very fine, so they will cook evenly and hold together better.
Below you will find the full recipe. Now you can tackle the myth of “gluten-free pasta is gross.” For me, the brown rice pasta is a great option for those of us cutting back on grains and/or gluten. Also, this makes a lot of servings! It will easily feed 6-8 people.
Preheat oven to 350 degrees.
Prepare pasta according to package instructions.
In a large skillet, combine tomatoes, butter, onion, and whole garlic cloves. Simmer on low for 35-45 minutes. Add 1 teaspoon of salt during the last 10 minutes of cooking.
In a separate bowl, combine all remaining ingredients. Form into teaspoon sized balls and place on baking sheet 1-2 inches apart. Bake for 20 minutes.
Combine meatballs, pasta, and sauce; toss to combine. Serve with additional parmesan cheese sprinkled on top, if desired.