Best 2 Gluten Free Spaghetti With Baby Broccoli Mushrooms And Walnuts Recipes

BROCCOLI-WALNUT PESTO WITH PASTA

Steps:

• Preheat the oven to 350 degrees F. Spread the nuts out on a small baking pan and toast lightly, about 5 minutes. Set aside to cool.
• Pulse together 1/4 cup of the walnuts and the garlic in a food processor; add the broccoli, basil, broth, nutmeg, red pepper flakes if using, 3/4 teaspoon salt and the lemon juice, and pulse until just combined. Slowly drizzle in the oil through the feed tube with the processor running and puree until a slightly chunky sauce forms, scraping down the sides of the bowl as needed. Add 2 tablespoons of the cheese and pulse until incorporated.
• Cook the pasta in a large pot of salted water according to the package directions. Drain, reserving 1/2 cup of the cooking liquid.
• Toss the pasta with the pesto in the dry pot or a mixing bowl, along with some of the reserved cooking liquid. Add the remaining cooking liquid if needed and additional salt to taste.
• Transfer the pasta to individual bowls and sprinkle with the remaining 1 tablespoon cheese. Chop the remaining walnuts and scatter on top. Garnish with basil leaves and serve.

GLUTEN FREE SPAGHETTI & MEATBALLS

Steps:

• In a large bowl, combine gluten free bread and milk. Let bread soak, then squeeze out excess milk.
• In the same bowl, add bread, egg, ground beef, 1/2 the parsley, 1/2 the cheese, and season with salt and pepper. Roll into 3/4 inch balls & set aside.
• In a large skillet, gently cook the garlic and chili flakes in olive oil. Add meatballs and cook thoroughly.
• Add the cherry tomatoes and saute for 2 minutes, then season with salt and pepper to taste. Deglaze with wine and reduce mixture by half.
• Cook the pasta according to package directions, then reserve 1/2 cup of the cooking liquid.
• Drain the pasta then toss with the sauce and add the reserved cooking liquid.
• Cook the pasta in the sauce for one minute, remove the skillet from the heat and fold in the remaining cheese and parsley.