Friday, October 3, 2008

Pepperoni Pasta

After being inspired by a link I found on Org Junkie, I made this pepperoni pasta.

I sautéed some onions, celery, and carrots in olive oil with 3 cloves of crushed garlic. Once they were tender I added a cup of Carrie’s cream soup base, a can of mushrooms, and some turkey pepperoni. Of course I added salt, pepper, and Italian seasoning.

Then I tossed in 8 oz. of cooked Tinkyada brown rice pasta.

I added some parmesan cheese and Frank’s Red Hot just before I ate it. It was so simple and naturally gluten free. We’re definitely having it again!

1 comment:

Li loves David said...

I do something similar to this with sausage or shrimp. Or even just lots of vegetables. Yum!