I am quickly falling in love with every variety of skinnypasta™ from Gabriella’s Kitchen! First was the low carb, high protein fettuccini. Now it is the gluten free and vegan Teff penne.

 

 

I am not gluten free or vegetarian/vegan but I do know many people who are and I absolutely LOVE creating recipes that they can enjoy too! Many of these people were not always gluten free or vegan/vegetarian and I constantly hear how much they miss the texture of semolina or wheat based pasta. I have tried many varieties to try to find one that I think best matches in both texture and taste and it wasn’t until I found  skinnypasta™  that I had a true winner. Once cooked it wasn’t gummy and didn’t have any weird after taste which is something  I have experienced with other gluten free or higher protein pastas.

Something I NEVER do when I cook whole wheat or semolina pasta is rise it but I have found with any other type {gluten free, chickpea, lentil, etc.} I personally find I like the texture of the end product better when I rinse it. You do you – rinse or don’t rinse!

 

 

Never heard of Teff before? Neither had I! When I am creating recipes that are comforting and satisfying but I want to ensure they jam packed with nutrients I am always on the lookout for superfood ingredients and Teff is definitely one of those! Originating from Ethiopia, Teff is an ancient grain that is naturally gluten free and a good source of protein, fiber, iron, zinc, copper, and manganese. This grain is the size of a poppy seed if you can believe that but it is so packed with nutrients and is a wonderful wheat alternative.

 

 

As many of my recipes do, there is a lot of room for ingredient swaps. This dish works with whatever veggies you have in your fridge. And if you wanted to add additional protein to this it would go great with some chicken or shrimp as well! Get creative and make the dish your own to suit your tastes buds.

 

Pasta Primavera
 
Pasta Primavera Author: Emily Goodman Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: 4
Author:
Ingredients
  • 1 box skinnypasta™ SUPERFOOD Teff Penne
  • 4 teaspoons coconut oil, divided
  • ½ cup onion, diced
  • 1 cup mushrooms, sliced
  • 1 cup zucchini/summer squash
  • 1 large clove of garlic, mincded
  • ½ cup carrots, shredded
  • 1 cup cherry tomatoes, halved
  • ½ cup shredded parmesan cheese
  • ¾ cup plain yogurt (I used siggi's)
  • Salt and pepper, to taste
Instructions
  1. Bring a large pot of water to a boil. Cook the skinnypasta™ SUPERFOOD Teff Penne according to package directions. Reserve 1 cup of the pasta cooking water then drain and rinse under cold water.
  2. Heat a large skillet over a medium heat. Add 2 teaspoons of coconut oil.
  3. Add the onion and saute for 2-3 minutes. Add the mushrooms and saute for an additional 2-3 minutes.
  4. Add 2 more teaspoons or coconut oil and the zucchini/summer squash and cook for 2-3 minutes.
  5. Add the minced garlic, shredded carrots, and tomatoes.
  6. Once all the veggies are cooked through add the cooked pasta, parmesan cheese, and yogurt. Use the reserved cooking water to thin out the mixture to your desired consistency.
  7. Season with salt and pepper.
Notes
Portion Fix container equivalents per serving: 1 green, 1 yellow, ½ blue, 0.25 red, 1 spoon

If you would like to make this recipe vegan you can swap the parmesan cheese with a vegan cheese.

 

If you decide to try skinnypasta™  yourself I suggest you keep it in the freezer. Since it is fresh it has a much shorter shelf life than dried pasta and I can tell you from first hand experience that if you keep the Teff Penne it in the fridge for more than 1 week it will not last. So if you don’t plan to use it right away, the freezer will be your best friend! There is a freezer date on every box so you know exactly how long it will last!

 

 

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