Gluten Free Rigatoni with Smoked Marinara and Roasted Veggies
Skip the full gluten traditional pasta and heavy Bolognese and opt instead for this gluten free rigatoni made from garbanzo beans and sauced with a smoky Marinara. Gluten-free pasta - with nearly twice the fiber and protein of wheat pasta and about half the net carbs - is a smart substitution that will satisfy your pasta craving without putting you in a carb coma. It only makes sense to reach for a sauce that will also spare you added sugar. Halo+Cleaver Backyard Red BBQ Sauce ups the tomato sauce game by bringing some smoke to the pasta pot.
Roast The Veggies
We oven roast the veggies to caramelize them and bring out their natural sweetness. We are using mushrooms, yellow squash and onions, but let your inner chef shine. Other squash varieties, peppers, and broccoli or cauliflower would be fantastic additions.
While the vegetables are roasting, cook the pasta until al dente. Drain and return to the pot. Simply add the Backyard Red BBQ Sauce, heat through, then add the greens and let them wilt. Add the roasted vegetables, mozzarella (if using) and top with pumpkin seeds and a dash of red pepper flakes. Beautiful, colorful, tasty and good for you!
Add some pow to your pasta by reaching for Halo+Cleaver Backyard Red BBQ Sauce in lieu of standard Marinara. Still full of juicy ripe tomatoes, this sauce adds a layer of smoky richness. Combined with gluten-free pasta and oven-roasted vegetables, Backyard Red elevates a standard pasta Marinara to a whole new level.
2 cups washed baby greens, such as spinach, kale or chard, destemmed and coarsely chopped
4 ounces of mozzarella pearls, or 1/2 8-ounce ball of fresh mozzarella, diced into 1/2" chunks (optional)
2 Tablespoons roasted pumpkin seeds
Directions
Preheat oven to 425oF degrees.
Trim the ends of the squash and slice it in half lengthwise. Cut into 1/2-inch-wide slices. Transfer to a mixing bowl and add the mushrooms and onion.
Drizzle with 2 Tablespoons olive oil and sprinkle with salt and red pepper flakes. Stir to combine, then spread into a single layer on an oiled, rimmed baking sheet, making sure not to crowd. Roast for 30 minutes, stirring and turning the vegetables after 15 minutes. Vegetables will be softened and golden.
Meanwhile, bring a large pot of salted water to a boil.
About 10 minutes before the vegetables are finished, add the pasta to the boiling water, and cook the rigatoni until al dente, following the package directions, about 8 - 10 minutes. Drain the pasta. If gluten-free, also rinse the pasta.
Return the pasta to the pot over low heat and add the Halo + Cleaver Backyard Red BBQ Sauceand heat through.
When warmed, stir in the greens and wilt. Add the roasted vegetables and the mozzarella, if using. Stir gently to combine.
Divide among four pasta bowls and garnish with roasted pumpkin seeds and a sprinkle of red pepper flakes, if you want a bit more spice.
Recipe Note
Optional: Add mozzarella, unless dairy-free or plant based.