The Great Gluten Free Recipe Contest

I was recently contacted by Amy’s Organic and Lundberg Farms, who are hosting a unique recipe contest.  Both Amy’s and Lundberg are dedicated to serving the gluten free community and invited me to share how I use their tasty products.  Here is my delicious Gluten-Free, Dairy-Free, Soy-Free, Nut-Free and Vegetarian Recipe.

I hope you’re hungry, because it’s delish!

Sweet Potato, Rainbow Chard and White Bean Pasta

Serves 4

Total Time: 25 minutes


  • 12 ounces Lundberg Brown Rice Penne Pasta
  • Amy’s Organic Tomato Basil Pasta Sauce
  • 2 Tbsp. olive oil
  • 3 leeks, sliced
  • ½ sweet onion, sliced
  • 4 cloves garlic, sliced
  • 1/3 cup fresh sage, chopped
  • 2 bunches rainbow Swiss chard, stems and leaves separated; cut crosswise into 1 inch slices
  • 1 (15.5 ounce) can Great Northern Beans, drained and rinsed
  • 1 large sweet potato, peeled and cut into ½ inch pieces
  • 1 Tbsp. balsamic vinegar
  • ¼ tsp. of chili powder
  • ¼ tsp. of nutmeg
  • ¼ cup fresh basil leaves, finely chopped
  • ¼ tsp. crushed red pepper flakes
  • ¼ cup golden raisins
  • Sea salt and black pepper, to taste


    1. Cook pasta according to directions on package. Drain, reserve ½ cup of the cooking water.
    2. Meanwhile, heat 2 cups of Amy’s Organic Tomato Basil Pasta Sauce in a small pot over medium-low heat; stir frequently.
    3. Heat oil in a large skillet over medium heat.  Add leeks and onion; cook until they begin to soften, approximately 5 minutes.  Add garlic and sage; stir for 3 minutes.
    4. Add Swiss chard, beans and sweet potato; cook covered until potatoes are tender, approximately 10 minutes.
    5. Add the reserved cooking water; simmer and stir until potatoes are tender, approximately 5 minutes.
    6. Add cooked pasta, balsamic vinegar, chili powder and nutmeg.  Gently toss to combine.  Sprinkle with fresh basil, crushed red pepper, golden raisins, sea salt and black pepper.
    7. Divide the cooked pasta among individual bowls.  Top with Swiss chard mixture and Amy’s Organic Tomato Basil Pasta Sauce.
    8. Serve warm or cold.
    9. Enjoy!

Be Sure To Check Out My Eggland’s Best eggs recipe on the Eggland’s Best website!

Alternative Pastas


Spelt Pasta

Spelt is a nutty-tasting pasta, which is higher in protein than it’s regular “white” pasta friend.  It is important to note that people who are allergic to wheat (like myself) should be aware that spelt is closely related to wheat.  A 2 ounce portion of Spelt has as much protein as an ounce of meat along with the amount of beneficial fiber as a bowl of oatmeal.  This pasta fairs well with strongly flavored sauces such as garlic and olive oil.

Flavored Pastas

Even though these pretty pastas look and taste delish, they do not hold any nutritional advantage over plain pasta mainly because very little vegetable (such as spinach or artichokes) is added.  Therefore, if you’re looking for a nutritional powerhouse pasta, these are not going to be an option.   Check out the other pastas noted in this post for a nutritional boost.

Asian Noodles

Asian noodles are incredibly versatile for cooking since they come in various thicknesses and varieties.  These noodles can be found in the form of the grain they’re made from: rice, wheat, or buckwheat.  Each grain has it’s own distinct flavor and taste.  Although rice, cellophane and somen noodles contain very little fiber, a 2 ounce portion of soba noodles contains more fiber than a slice of whole grain bread.    I prefer Asian noodles in soups, stir frys, and dishes made with peanut sauces and soy based sauces.

Whole Wheat Pasta

Whole wheat pastas are nutritional powerhouses and are loaded with much more fiber than their “white” pasta friends.  The chewy texture, darker brown color and strong wheat flavor may take a few tries to adjust to your palate.  Just a 2 ounce serving of this pasta has an egg’s worth of protein and the fiber equivalent of a small banana.  Whole wheat pastas fair well with strong ingredients such as garlic and pesto.

Brown Rice Pasta

A light, nutty flavor and light brown color makes this a favorite to many of our palates.  Since it is made from brown rice, this is a wonderful alternative for those of us with allergies to wheat or gluten (the protein found in wheat).  Avoid overcooking brown rice because the texture can become quite mushy.  A 2 ounce portion has as much fiber as a small apple.  Brown rice fairs well with soups and chunky sauces.

Quinoa Pasta

Quinoa pasta is made from a nutrient-rich grain that is loaded with protein and lower in carbohydrates than most grains.  Quinoa closely resembles pasta so it is easy to serve to children and those of us who are picky about making the transition from regular pasta.  Quinoa contains a complete protein similar to that found in eggs and meat.  This pasta has a buttery and mild taste and can pair well with any type of sauce.

Corn Pasta

Corn pasta looks and tastes like corn, however, when purchasing be sure to look for brands made with more corn-meal than corn flour if you want to reap the high-fiber benefits.  A single serving can contain more fiber than 2 slices of whole wheat bread.  Corn pastas have a mushy texture so it pairs well with chunky, veggie-based sauces.

Have you tried any of these alternative pastas?  Which pasta alternative taste do you prefer?