Homemade Vegan Gluten-free Pasta Night!
Ingredients:
1/2 cup + 2 Tablespoons Water
2/3 cup Rice Flour
4 teaspoons Cornstarch
1/2 teaspoon Sea Salt
1/2 teaspoon Turmeric
Olive Oil for Sauteing
8 ounces of Mushrooms, sliced
1 or 2 cloves Garlic, minced
4 ounces Fresh Baby Spinach
1/4 cup Vegan Pasta Sauce
Optional Vegan Parmesan for Serving
In a non-stick pan over low heat, combine the water, rice flour, cornstarch, sea salt and turmeric until well combined and pulling away from the side of the pan. Shape the dough into a ball cover with plastic wrap and set aside until cool.
Bring some water to a boil in the pan while rolling out the pasta into whatever shape you prefer. Once the water is boiling, add the pasta and simmer until pasta floats to the top. Strain off the pasta and discard the water.
Place the pan back on the heat and add 1 or 2 tablespoons of olive oil to the pan. Add the cooked pasta to the pan and let cook for several minutes before adding the mushrooms, garlic and spinach.
Cook until spinach is wilted and mushrooms are soft. Plate immediately and garnish with vegan parmesan cheese if desired. Enjoy!

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