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| Photo courtesy of Sisters Running the Kitchen |
It's time for another one pot meal! For my husband and I, one pot meals often save the day! Crockpot meals, casseroles, skillet dinners -- one pot meals can be not only a time-saver, but a money-saver as well!
My friend Clara (of Six Food Intolerance Living fame) is ALWAYS coming up with amazing one pot meals she creates for dinner. I love how she can take simple pantry staples and create a classic and beautiful Italian inspired meal.
A few weeks ago Clara shared this recipe with me. She needed to come up with a last minute meal one night so she decided to throw together some of her favorite white beans/cannellini beans with spinach and pasta. She told me that even her incredibly picky husband loved the flavors & textures of this meal and had seconds!
For an incredible roundup of super easy, all gluten free, mostly one-pot meals, please check out this series, "30 Days: Gluten Free Quick & Easy Meals" that I featured on GingerLemonGirl last summer!
Clara’s White Bean Florentine Pasta
Free of gluten, dairy/casein, soy, and corn (if using corn-free pasta)
Created by Clara Ogren-Rubalcaba, shared with permission
Printer friendly recipe.
2 cups (16 oz.) dry gluten free pasta (penne, linguini, spiral, etc..)
2 tbsp. olive oil, halved
1/2 onion, finely chopped
2 cloves garlic, minced
1-2 cups baby bella (or button) mushrooms, sliced
1 tablespoon Italian seasoning
1/4 teaspoon - 1/2 teaspoon dried red pepper flakes
1 (15 oz.) can of cannellini/northern beans (drained & rinsed)
1 (15 oz.) can petite diced tomatoes (drained)
1 (7 oz.) bag of fresh baby spinach
Toasted pine nuts, for garnish
Directions:
Cook gluten free pasta according to package directions until “al dente.” Drain pasta, rinse with cold water & stir 1 tbsp. of olive oil over pasta. Set pasta aside.
Add remaining 1 tbsp. olive oil in a large heavy-bottomed or cast iron skillet. Saute chopped onion in hot oil until translucent & soft. Add minced garlic, sliced mushrooms, and seasonings and continue to saute for an additional 2-3 minutes until mushrooms are soft. Add diced tomatoes and fresh baby spinach. Continue to stir & saute for 3-4 minutes until vegetables are heated through. Lastly, add in cannellini beans & cooked gluten free pasta and cook an additional 3-5 minutes until pasta is heated through. Serve immediately. Makes 4-5 servings.
