Gluten-Free Recipe: Millet Pasta With Roasted Tomatoes & Kale
I’m all about comfort food and pasta always hits home for me. This recipe retains the comforting goodness of pasta but with a gluten free (but not flavor-free) spin. The white beans create a creamy texture while the tomatoes add a beautiful punch of sweetness and the greens finish up with the happy tummy dance. This is a favorite in our house and hope it will be in yours as well!
- 1 bag millet pasta
- 1 bunch dino kale (or other dark leafy green, such as chard or spinach), finely cut
- 2 pints cherry tomatoes, halved
- 2 cans cannellini beans, well rinsed
- 6 cloves garlic, finely chopped
- 1/2 cup vermouth or dry white wine
- 1 tsp. red chili pepper flakes
- sea salt
- fresh ground pepper
- 2 Tbsp. extra virgin olive oil (I recommend Lucini Italia) + extra for tomatoes
Preheat oven to 450 degrees F.
Cut cherry tomatoes in halves and place on a baking sheet. Drizzle with olive oil and a sprinkle of salt and fresh pepper. Mix well and place into oven.
Bring a salted pot of water to boil for pasta and cook according to the package or to al dente.
Meanwhile, prep your garlic, chop your kale (or greens) and rinse your beans well (this makes them easier to digest). Sauté your garlic for 1-2 minutes in oil at medium/high heat. Add beans and cook for roughly 5 minutes or until the beans begin to break/fall apart. Throw in your vermouth. Allow the vermouth to cook off for a few minutes and then add your kale. Slowly fold the kale into the mix until it’s all fully incorporated. Feel free to add more vermouth to help steam the greens. Lightly season with salt. Allow them to cook for about 5 minutes as you want the greens to retain a bit of crunch.
By now your pasta should be ready. Drain and throw into a large bowl. Add your bean-greens mixture and roasted tomatoes. Mix well. Garnish with fresh salt and pepper, then serve.