A Mid-Summer’s Night’s Dream of Pasta

I Dream of Pasta on a Mid-Summer’s Night

I must confess. Just because I’ve given up wheat doesn’t mean I’ve gotten over my lifelong love affair with pasta. It just means I’ve found some great wheat-free versions. There are several available and one of my favorites is Ancient Harvest Quinoa Pasta. It comes in a green box. I find it at Whole Foods. It is a corn-quinoa blend. The only restaurant I’ve found in Nashville that has a great gluten-free pasta is Porta Via, so I usually just scratch my pasta itch at home. Tonight I’m doing just that with

Perfect Summer Pasta. Everything here is fresh.
This makes 4 sort of medium servings. If you are feeding 4 hungry people I suggest doubling this recipe and planning on a bit of left overs.

Start by sautéing in about 1 1/2 T of olive oil heated on high heat in a large skillet
1 cup of chopped mushrooms. I don’t wash mushrooms because I don’t want them to get waterlogged. I wipe them off with a damp paper towel.
You want them to absorb the oil and cook over low heat for about 10 minutes. I cook them separately because I want them to retain their personality. When they are done, put them in a bowl and set aside.
In the same skillet, now empty, add 2 more T olive oil and sautée
1 large onion that you chopped while the mushrooms were cooking.
After about 5 minutes add 4 cloves chopped garlic.
While this continues to cook over medium heat chop
3 very large tomatoes. Add to the onions and garlic. Chop about
1 cup fresh basil. Add to the mixture.
After about 5 more minutes add
1/4 cup nice red wine. Bring to boil, then turn to low heat. Add
1 tea salt
1T brown sugar
Now add the mushrooms
Let this simmer over low heat until it thickens up a bit.
Just sit on the porch and have a glass of that red wine while you wait.

The Pasta
I cook according to the directions on the box.
Just put some pasta in a bowl, add the tomato sauce, and you could also add a scoop of that great tofu/cashew cheese that is mentioned in the pizza receipt. ( There’s a reason I keep a batch of this stuff in the fridge.). You can buy vegan “cheese” in the store, but this version is so much better.
Get ready to have a wonderful mid-summer’s night pasta dream.


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