Gluten Free Spaghetti With Diced Potatoes Roasted Peppers Aromatic Herb Pesto Food

ROASTED RED PEPPER AND SWEET POTATO SOUP (GLUTEN-FREE)

Steps:

• Roast bell peppers. For instructions on how to roast peppers, please Google.
• Peel the roasted peppers and slice them into strips. Set aside.
• Heat butter or olive oil in a soup pan and sauté the chopped onion until it becomes translucent.
• Add pepper strips and diced potatoes.
• Add vegetable stock or water & soup base enough to barely cover the vegetables.
• Cook until the vegetables are tender.
• Purée the soup using a blender or hand blender.
• Season with salt and pepper.
• Infuse love and serve!

GLUTEN FREE SPAGHETTI & MEATBALLS

Steps:

• In a large bowl, combine gluten free bread and milk. Let bread soak, then squeeze out excess milk.
• In the same bowl, add bread, egg, ground beef, 1/2 the parsley, 1/2 the cheese, and season with salt and pepper. Roll into 3/4 inch balls & set aside.
• In a large skillet, gently cook the garlic and chili flakes in olive oil. Add meatballs and cook thoroughly.
• Add the cherry tomatoes and saute for 2 minutes, then season with salt and pepper to taste. Deglaze with wine and reduce mixture by half.
• Cook the pasta according to package directions, then reserve 1/2 cup of the cooking liquid.
• Drain the pasta then toss with the sauce and add the reserved cooking liquid.
• Cook the pasta in the sauce for one minute, remove the skillet from the heat and fold in the remaining cheese and parsley.

GLUTEN FREE SPAGHETTI WITH DICED POTATOES, ROASTED PEPPERS & AROMATIC HERB PESTO

Steps:

• Bring a large pot of water to a boil, season with salt.
• Combine pasta and potatoes. Cook pasta according to package directions along with added potatoes.
• Combine garlic, cheese (optional), herbs and olive oil in a blender, pulse until smooth. Season with salt and pepper.
• Drain pasta and potatoes, combine with pesto and diced peppers in a large mixing bowl before serving.