Gluten-Free Pasta with Stir-Fry Veggies

It’s gluten-free, it’s vegetarian, it’s filling, and everyone in my family actually enjoyed it and asked for seconds, which pretty much never happens. WINNER.

If you have kids and you’re thinking, That looks good, but there’s no way my kid will eat asparagus, I promise you, they can. As you prep, grab a pair of kid-friendly scissors (clean, of course). Ask them to rinse the asparagus, and then cut them into chunks for you. (You could also use a kid-friendly knife – we love this one.) Ask them to do the same for the bok choy.

It will likely take a few exposures, but studies consistently show that involving kids in meal prep and letting them touch the food gets them on board with eating the healthy stuff. The key is repetitiveness and patience – maybe today he cuts it, maybe next time he tastes it – but eventually it will become accepted, tolerated, and yes, possibly enjoyed.

(If you’d like more tips for healthy eating for babies, toddler, and families, have a look at the cookbook I co-authored: What a Good Eater! and visit our website.)

Again, this is one of the golden meals that allll of us – both kids, my husband, and myself – love, and always ask for seconds!

The sauce is smooth and thick, and gives the veggies that “glossy” look. The honey in it makes it just sweet enough that the kids love it, but it’s not overpowering – just mouth-watering.

I added the zest of one lemon to the pan at the end before tossing, and it gave it a nice and fresh finish – give it a try if you like citrus!

Gluten–Free Pasta with Stir-Fry Veggies:

Ingredients:

• 2 tablespoons ghee or butter, divided
• 1 medium shallot, chopped (about 1/2 cup)
• 1.2 lb – 1 lb. mixed mushrooms (we used shitake/baby bella, and a whole pound because we like things mushroom-ey)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 bunch asparagus, chopped into 1-inch pieces
• 1 bunch baby bok choy, chopped*
• 1 package gluten-free spaghetti (we like Jovial brown rice spaghetti)
• zest of one lemon (optional)

*You can use spinach in place of the bok choy, or any other green you have on-hand.

Sauce:

• 1/2 cup coconut aminos
• 1/2 cup vegetable broth
• 1 tbsp. honey
• 2 garlic cloves
• 1 tbsp. arrowroot powder*

*You can use cornstarch in place of arrowroot if that’s what you have on-hand.

Add 6 quarts of water to a large pot. Once boiling, cook pasta using instructions on box. While the water is boiling…

Melt 1 tablespoon of ghee or butter in a non-stick skillet over medium heat. Once butter is melted, add the shallots and cook until soft and translucent, stirring occasionally (about 5-7 minutes).

Add mushrooms to the pan, season with salt and pepper, and sauté for another 5-7 minutes until they are lightly browned.

While the mushrooms are cooking, make the sauce: place all sauce ingredients into a small bowl, and whisk until combined. Set aside.

Remove mushrooms from pan and place in a medium-sized bowl.

Add second tablespoon of butter to the pan, then add asparagus. Sauté for about five minutes, stirring only once or twice (you want these to get a bit brown). Once cooked, add the mushrooms back to the pan, the bok choy, and the sauce, and let simmer for 3-5 minutes. Remove from heat.

Once the pasta has finished cooking, drain, and add to the pan with the sauce and vegetables. Sprinkle with lemon zest (optional). Toss, serve, and enjoy!

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