The star of the show in this dish is Tolerant Organic Black Been Rotini; a Gluten Free pasta that adds flavor and fiber to every meal.
Base Ingredients:
• 2 Cups Tolerant Black Bean Rotini
• 2 Cups Cheese (I used 1 1/2 cups Cheddar blend and ½ cup Italian blend)
• ½ Cup Milk (I used Almond Milk)
• 1 TBSP Butter (I always use unsalted)
• 1 TBSP Gluten Free Quinoa Flour (Any Gluten Free flour will work)
• 2 TBSP Chipotle Seasoning (this is mild…use a real Chipotle Pepper in addition to the dry seasoning or double seasoning if you wish more spice)
• 1 ½ cups thinly sliced vegetables (I used Red Bell Peppers and Red Onions sliced on a mandolin)
• 4 TBSP Gluten Free Panko Bread Crumbs
Other Variations:
• For a thinner sauce, add more milk
• Add 1 diced tomato
• Substitute Shallot for Onion
• Add Diced Garlic (2-4 cloves depending on your spice preference and size of cloves)
• Substitute Broccoli and/or Cauliflower for the vegetables and substitute Paprika for Chipotle seasoning
• Add meat such as Gluten Free Sausage or Canadian Bacon
Instructions:
1. Use a mandolin to cut the vegetables into small strips…or use a knife and cut the vegetables into small pieces. Place in a pan with a TBSP of olive oil and sautee until onions are translucent. (Reserve some vegetable for garnish if you prefer.)
2. Add 1 TBSP butter and 1 TBSP Gluten Free Quinoa Flour into the pan and melt it. Stir to combine the flour with the melted butter and vegetables. Remove from the heat.
3. On another burner, bring water to a boil in a pot and, once boiled, add 2 cups Tolerant Organic Black Bean Rotini. Cook the pasta 5 minutes then strain.
4. Add the vegetable and cheese pan back to the stove on low heat, add the pasta and seasoning, and stir to combine.
5. Serve…garnish with extra vegetables and panko breadcrumbs if you wish a little crunch.
Meal Ideas: This can be a main dish or side dish. Make a salad or vegetable to accompany the main dish or sandwich to accompany the side dish.
