Creamy Gluten Free Pasta with Broccoli, Mushrooms, Artichoke Hearts, and Garbanzos

Wow, that's a long title. I apologize, but I couldn't find a way to shorten it without leaving crucial things out!

If you were to ask me what my favorite comfort food was, I would more than likely say pasta. I love any kind of pasta, especially pasta with lots of vegetables and a rich, creamy sauce. I do not, however, feel that this is a great dietary choice for consumption on a regular basis. You see, I have a hard time eating just a small amount of said dishes, and I end up feeling over stuffed after a heavy meal like that.

So, I decided to compromise and create a dish that was a little more health conscious but still had all the same qualities as those rich pasta dishes named earlier. And so I present to you - the lower fat, gluten free version of a rich, creamy pasta dish!

My friend Hollie (Yeah, Hollie!) told me about this yummy gluten free rice pasta, so I decided to pick up a box and try it out. I chose penne since Jacob hates all things that are spaghetti shaped (weird, I know). I searched the cabinets to see what kinds of beans we had on hand, and while searching around I found a can of artichokes as well - score!

Broccoli and mushrooms were the fresh veggies that I had on hand, so they were washed, trimmed, and chopped up before being tossed in a pan with a little olive oil and salt.

When the veggies were mostly cooked and the pasta was boiling away, I pulled out the items to make my super creamy (but heavy cream and butter - free) sauce. I know, I know - corn starch is kind of a cheaters way of making a creamy sauce, but I went for it anyways.

Once the pasta was done, the veggies were tender, and the sauce was thickened, I tossed them all together in one pan.

Jacob insisted we use up the few leftover pieces of bacon that were sitting in the fridge from a weekend breakfast, so I agreed. We just cooked it up until it was nice and crispy and gave it a rough chop. The bacon was not by any means crucial to this dish, but it did add a nice flavor.

Freshly grated parmesan on top for the win!

Creamy Gluten Free Pasta with Broccoli, Mushrooms, Artichoke Hearts, and Garbanzos Recipe:
Serves 4
- 1 box gluten free pasta (they usually come in 8 or 10 ounce boxes)
- 1 large head of broccoli, cut into small crowns
- 5-6 white button mushrooms, sliced
- 2 tbsp olive oil
- 4-5 canned artichoke hearts, cut into quarters (find these near the olives in your grocery store)
- 1 can garbanzo beans, rinsed
- 1 tbsp corn starch
- 1/2 cup half and half
- 1/4 cup milk
- Salt/pepper to taste
- Parmesan, for garnish (optional)
- 2-3 slices of bacon, friend until crispy (optional)

Directions:
- Cook pasta according to directions on the box.
- While pasta is cooking, heat the olive oil on medium/high heat and saute the broccoli, garlic, and mushrooms in a large skillet.
- When the broccoli and mushrooms are tender, add the garbanzo beans and artichoke heart quarters. Cook for 2-3 minutes.
- Whisk together the corn starch, half and half, and milk in a small bowl.
- Slowly pour the milk mixture into the vegetable mixture and stir constantly to incorporate.
- Reduce heat to medium/low and let the sauce thicken for 3-5 minutes.
- Once the sauce has thickened, add the pasta into the vegetable mixture and make sure all the pasta is evenly coated.
- Add salt/pepper to taste and garnish with parmesan and bacon (if you're into that kind of thing).

Bacon, Cheddar, and Asparagus Quiche

My Mother is the queen of pie crusts. She can whip up a pie crust that's flaky, tender, just salty enough, and perfectly crimped around the edges. I did not inherit this trait. I have tried several times to create the same quality crust as my Mom, but they just don't turn out as well as hers. I'm OK with this, since I know of this awesome bakery (Stickboy Bread Company!) where I can purchase pie crusts that are hand made and formed into a nice little recyclable pie tin.

Before I gave up on from-scratch pie crusts I tried once more at perfecting the art. Flour, Crisco (I know, but it really does work well), salt, and ice water.

Formed into a nice round ball that is just right consistency. Maybe this is where I go wrong?

Rolled out, and formed into a pie plate, crimped on the endges. Not the prettiest, I know.

Here's where the good stuff starts. Bacon, cheddar cubes, asparagus.

Oh, and a little red onion.

Eggs + cream + salt + pepper whipped up and pour into the crust. All the topping piled into the eggy mixture.

Baked for 35-45 minutes or until the middle doesn't jiggle (does that rhyme?)

Served this time around with some roasted veggies and orange wedges.

It's the perfect breakfast, lunch, or dinner! Great the next day, day after that, and day after that. We're big quiche fans.

Bacon, Cheddar, and Asparagus Quiche Recipe

- 1 pie crust (home made or store bought), unbaked

- 6 large eggs

- 3 tbsp heavy cream (half and half works well too)

- Salt/pepper to taste

- 4 oz cheddar cheese, cut into small cubes

- 10 asparagus stalks cut in half

- 1/2 lb bacon

Directions:

- Preheat the oven to 350 degrees.

- Chop bacon into small pieces, cook in a heavy skillet until very crispy, let excess fat drain on a paper towel.

- Whisk the eggs, heavy cream, salt/pepper until well combined.

- Pour egg mixture into the pie crust.

- Drop asparagus, cheese cubes, and crispy cooked bacon bits on into the egg mixture.

- Bake for 30-40 minutes or until pie crust is golden and the center of the quiche no longer jiggles (meaning the eggs are set and cooked through).

- Serve warm, or refrigerate and heat for later use!