Pasta you Can Reheat-and-Repeat (gluten free + dairy free)

Yield: 4 - 6 servings

Print

With ImageWithout Image

Pasta you Can Reheat-and-Repeat (gluten free + dairy free)

This easy gluten-free, dairy-free protein packed pasta will taste great the day you make it, AND as leftovers. The key to enjoying this pasta for days to come is how you prepare and prep it for the fridge. No finicky gluten-free pasta here!

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

• 4 Tbsp olive oil, divided
• 2 yellow onions, chopped & divided
• 4 garlic cloves, minced & divided
• 1/4 tsp red pepper flakes
• 1 lb ground meat (beef, turkey, chicken, or meat alternative)
• 1 red onion, chopped
• 1 (28 oz.) can crushed tomatoes
• 2 tsp dried oregano
• salt and pepper, to taste
• 1 lb gluten-free pasta

Instructions

1. Add 2 Tbsp olive oil to a saucepan or dutch oven, over medium-low heat. Add 1 yellow onion, 2 garlic cloves and pepper flakes until slightly browned, about 5 to 7 minutes. Be careful not to burn.
2. Add ground meat to the pot, turning up the heat slightly to begin to cook the meat, stirring into the onion mixture to fully combine. Add salt and pepper, then brown the meat until almost fully cooked through, with minimal pink.
3. Remove meat and onion mixture to a heat-safe bowl, and set aside.
4. Make the tomato sauce in the same saucepan or dutch oven where you prepared the meat and onion mixture, adding 2 Tbsp of olive oil (unless the meat mixture has left enough juices in the bottom of the pan).
5. Add the remaining onions (yellow and red onions) and sauté until soft, about 5 to 7 minutes. Add the remaining garlic and cook until just browned; then add the tomatoes and heat for 5 minutes.
6. Use an immersion blender or a blender to puree the tomato mixture. Return it to the pan, adding the meat mixture, oregano, salt and pepper, and combine well. Cover the pan and reduce heat to simmer.
7. Bring a large pot of salted water to boil. Add pasta and cook according to package directions, leaning more towards al dente. Drain the pasta.
8. Add the pasta to the meat and tomato mixture, and toss to fully coat the pasta. Heat on low for 5 minutes. (The key step to ensure gluten-free, dairy-free pasta maintains its texture as leftovers after sitting in the fridge is to fully coat the pasta with the sauce. Voila, enjoy!)

Notes

*Substitute ingredients to accommodate your allergies and comfort. Do what works for you to eat safely.

I prepare this pasta and can reheat it in the microwave to send in a thermos lunch the next couple days and/or I package it up in single-serve meal containers to send with my son for a re-heat in a microwave when he is away from home. It warms up easily and is just as good as the day I prepare it. (If to your liking, try to add dairy-free cheese shreds for a more creamy texture.)

Adapted from Dinner: a Love Story and Pure Delicious.

Did you make this recipe?

Tag @theallergyaspect on instagram and hashtag it #theallergyaspect