Gluten Free Asparagus and Arugula Balsamic Pasta
 
Prep time
Cook time
Total time
 
Gluten free rotini pasta cooked with asparagus and mushrooms and tossed in a rosemary balsamic sauce. Served with fresh arugula leaves, avocado slices and parmesan shavings for a healthy meal.
Author:
Recipe type: Pasta
Serves: 6
Ingredients
  • ¾ cup vegetable broth
  • ⅓ cup balsamic vinegar
  • 3 teaspoons cornstarch
  • ¼ teaspoon pepper
  • ¼ teaspoon coriander
  • 1 tablespoon honey
  • ½ teaspoon dried, crushed rosemary
  • 2 tablespoons butter
  • ½ medium onion, diced
  • 1 cup sliced mushrooms
  • 1 bundle asparagus, cut into 1" pieces*
  • 2 garlic cloves, minced
  • 3 cups lightly packed arugula leaves
  • 12 ounces gluten free rotini noodles (Barilla brand)
  • 1 avocado sliced
Directions
  1. In a small mixing bowl mix together vegetable broth, balsamic vinegar, cornstarch, pepper, coriander, honey, and rosemary. Stir until cornstarch in dissolved. Set aside.
  2. Wash and prepare vegetables by mincing garlic, dicing onion, slicing mushrooms. Remove bottom inch of asparagus spears and discard. Cut remaining part of spears into 1" pieces. Do not cut avocado yet. It will begin to brown if cut early.
  3. Begin heating water with ¼ teaspoon of salt to cook pasta. While waiting for water to boil, in a large saucepan, melt butter on medium high heat. Once water is boiling, add pasta and cook for 10 minutes. Once butter in saucepan is heated enough that an onion dropped in sizzles, add onions and mushrooms. Reduce heat to slightly about medium heat (enough to still sizzle) and cook for 6-7 minutes until onions are tender, stirring occasionally to avoid burning. Add asparagus and cook 5 minutes more or until asparagus pieces and crisp tender, stirring occasionally.* Add garlic and cook for 30 seconds until fragrant.
  4. Stir broth mixture again to evenly mix cornstarch. Pour broth mixture over vegetables in saucepan. Bring sauce to a low boil and stir until it begins to slightly thicken. Remove from heat.
  5. Once pasta is finished cooking, drain and pour over vegetables. Stir to coat pasta evenly in sauce mixture. Toss pasta with fresh arugula leaves and garnish with sliced avocados and parmesan shavings.
Notes
*If you prefer your asparagus tender, cook 1-2 minutes more.
Leftover tip: Before reheating leftovers, add a splash of vegetable broth to your pasta and heat in the microwave and stir. The noodles should remain tender.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-asparagus-and-arugula-balsamic-pasta/