Lately, I've been fascinated with trying out different gluten-free pasta products. It is so amazing to me how much the gluten-free food industry has evolved over the years! I remember when I was growing up, gluten intolerance was not really a thing. I'm sure there were lots of people with gluten intolerances, but it wasn't as outspoken as it is now I guess. In my search of finding a good gluten-free pasta, I have been testing many different gluten-free and sometimes vegan pastas. This recipe I'm about to share with you turned out so incredibly delicious! The best part, it is gluten-free and vegan!
Here are the ingredients:
1 raw onion chopped
4 mini colored sweet peppers of the red and orange variety, sliced
1 bunch of cilantro, minced at the ends but roughly chopped at the leaves
3 small jalepeños or 1 large one, chopped with seeds
2 tbsps of grapeseed oil
1 package of Ozo Rotisserie Style Plant Based Shredded Chicken
2 tablespoons of Follow Your Heart Vegenaise (you can add more if necessary)
1 package of Simply Nature Chickpea Penne
Salt and pepper to taste (~1 teaspoon of salt, 1 tablespoon of black pepper)
In a medium pot, bring water to a boil and add some grapeseed oil and salt, swirl it around then add the entire box of Chickpea Penne. Set a timer for the recommended cooking time.
On a medium frying pan, add the grapeseed oil and allow to heat up.
Add the raw onion and sauté for a bit (~3 minutes).
Cook the Plant based chicken, and add the
Once cooked, add the minced end of the cut cilantro and a small portion of the cilantro. Leave the rest to garnish each dish.
Give the pasta a swirl and once done drain and add the drained pasta back to the pot. Add the veganaise.
Add the fried ingredients to the pot and mix around. Then, voíla! Dish is done and ready to be enjoyed with a small bit of cilantro on top!
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