Pineapples were on sale and looking great at the store so I couldn't pass one up. This recipe pairs the great taste of our gluten-free Sweet Potato pasta with the sweet taste of fresh pineapple and vidalia onion. The cinnamon flavor in the Sweet Potato pasta matches well with the pineapple, and the soy sauce used in the recipe really gives a nice depth of flavor. Another quick and delicious meal using one of our great gluten free pastas!
Ingredients: Serves 3-4
1 - 12 oz package Pastamore Gluten-Free Sweet Potato Fettuccine
1 - medium, pineapple
1 - medium, vidalia onion
3 cloves - garlic
1.5 tsp - gluten free soy sauce
2 Tbsp - extra virgin olive oil
1 tsp - sesame seeds
1/4 tsp - black pepper
To taste - salt
Directions:
1. Cut the top and bottom off the pineapple. Cut off the skin by cutting from top to the bottom, retaining as much of the flesh as possible. Cut the pineapple in quarters vertically. Cut out the core by cutting at a 45º on the interior pieces. Chop the pineapple into 1/2" x 1/2" pieces. Remove the ends and skin from the onion, cut in half, and slice into 1/8" thick pieces. Mince the garlic. Place to the side.
2. Heat a large pot of water on the stove over high heat. Bring to a boil.
3. Once the water is boiling heat a medium frying pan on the stove over medium heat. Using enough oil to keep the ingredients from sticking, add the pineapple, onion, soy sauce, black pepper, and garlic to the frying pan. Place the pasta in the boiling water. Cook until the onions are tender. Do not stir too often as you want the pineapple to have some color.
4. Cook the Pastamore Gluten-Free Sweet Potato Fettuccine until al dente. Drain using a colander and rinse thoroughly with warm water. Return to the pot it was cooked in and add the pineapple mixture and olive oil. Mix well. Season to taste with salt.
5. Serve immediately and enjoy.
No comments:
Post a Comment