Pas ta Deux

In today's post I am including, yet again, not just one recipe but two! Or, perhaps more accurately, two variations on the same recipe.

Let's begin with the ingredients that both recipes have in common...

Gluten free pasta

Spicy marinara sauce
(I used Wolf Gang Puck's
Arrabbiata sauce with red
peppers)

2-3 cloves, minced garlic

Handful of coarsely chopped white
onion

Salt and pepper


Recipe 1: Pasta with Tofu and Squash

(in addition to the above ingredients you will need)

1 small Italian squash (sliced)
Equal parts yellow squash (sliced)
6 oz. silken tofu (crumbled)
Italian seasonings
Olive oil blend

Directions -

Cook about 2 servings of gluten free pasta of choice (according to directions on package, about 8-9 minutes). In separate skillet, lightly coated with olive oil, sauté the squash, onions, garlic and spices. When about half way cooked add crumbled tofu and finish cooking. Lower temp and add about 6-8 oz of marinara sauce until heated, stirring occasional. Pour over drained pasta. Divide into two servings (saving the second portion in a microwaveable storage container, for a future meal).

Recipe 2: Twice Baked Pasta

This is a great dish for sharing a group of friends.

(in addition to the above ingredients you will need)

6-8 whole mushrooms (or equivalent amount of mushrooms pieces) - sliced
1/4 yellow bell pepper - chopped
Mozzarella cheese - shredded
Parsley
Margarine

Directions - cook about 4 servings of gluten free pasta of choice (following package directions), drain and set aside. In same sauce pan, over low heat, combine about 1 tbsp margarine, garlic, onions, and peppers. Allow to cook for a few minutes then add the mushrooms until all ingredients are fully cooked. In medium glass baking pan layer cooked pasta, then evenly distribute veggies, topping with 1 can marinara sauce (about 12 oz). There is no need to preheat the sauce at this point. Sprinkle entire dish with parsley flakes. Cover and aside/refrigerate until about half hour before ready to serve. Top with shredded mozzarella cheese and allow to bake in 350 degree oven for 20-30 mins until thoroughly heated and cheese is completely melted. Serve with choice of veggies (I used California mixed veggies when I made this dish)

What are some of your favorite gluten- free or vegetarian pasta dishes? Feel free to leave comments or suggestions :)



- Pictured below: Recipe 1 -