One of my favorite comfort meals is a big bowl of pasta, especially on a cold and dreary day. However, in trying to keep to a gluten free diet, it makes it a tad bit harder to enjoy those comfortable recipes. Luckily, there are many gluten free and low carb options - whether its cauliflower gnocchi, banza chickpea pasta, or zoodles - the possibilities are endless! So far I’ve been a huge fan of all three options and have even subbed ground turkey in the below recipe to mix it up! Just make sure when you are limiting the carbs that you double up on the protein!
1 Box Banza Chickpea Pasta
1 tbsp extra virgin olive oil
1.25 lb organic ground bison
1/2 white onion, finely chopped
2 cloves garlic, smashed
1 cup Rao’s marinara sauce
1 can diced tomatoes (no salt added)
Handful of spinach
Salt and pepper to taste
Garnish: freshly shaved Parmesan & fresh basil leaves
Heat 1 tbsp extra virgin olive oil in a large skillet. Add chopped onion and sauté until it starts to soften, about 3-4 minutes. Add garlic and continue to sauté for another minute.
Add the ground bison, and cook, breaking it up with a spoon, until it starts to brown, about 5 minutes. Season with salt and pepper and stir in marinara sauce and diced tomatoes. Reduce heat and let the sauce simmer for about 8-10 minutes while you cook the pasta, according to directions on the package.
Toss spinach into the bolognese and stir until it has wilted, then stir the cooked pasta into the bolognese sauce as well.
Divide into bowls and garnish with freshly shaved Parmesan and torn basil.