Marina's Menu: EXPLORE CUISINE Gluten-Free Green Bean and Pasta Casserole

Eat healthy in 2017 and try this great recipe that uses Explore Cuisine's Edamame & Mung Bean Fettuccini. The Green Bean and Pasta Casserole by Carol Kicinski of "Simply Gluten Free" is jam packed with protein, iron and fiber. Each two ounce serving of this organic, non-GMO pasta boasts 22 grams of plant-based protein. This meal will make you feel warm and satisfied even on the coldest winter days.

Gluten Free Green Bean and Pasta Casserole

(Serves: 8 - 10 people as a side dish or 6 as a main course)

Ingredients:

Kosher salt

1 (8 ounce) package Explore Cuisine Edamame & Mung Bean Fettuccini

1 pound green beans, trimmed and cut in half

2 tablespoons butter or dairy free butter substitute

8 ounces white button mushrooms, sliced

1 cup gluten free chicken or vegetable stock

1 cup heavy cream

2 cups (7 ounces) grated Parmesan cheese

Black pepper

Vegetable oil

6 shallots, thinly sliced

Directions:

-Preheat oven to 350 degrees

-Bring a large pot of heavily salted water to a boil. Add the pasta and cook for 4 minutes. Add the beans to the pasta and cook for another 4 minutes. Reserve about 1 cup of the cooking water and drain the pasta and green beans.

-In a large skillet, melt the butter over medium high heat. Add the mushrooms and cook until they start to brown, about 6-7 minutes. Add the stock and cream, bring to a boil then reduce heat and simmer for 2 minutes. Stir in the Parmesan cheese then add the pasta and green beans. Add kosher salt and black pepper to taste. Stir to combine. Add a little pasta water if the sauce is too thick. Pour the mixture into a 9-inch by 12-inch baking dish and bake for 20 to 30 minutes or until thoroughly heated and bubbly.

-While the casserole is baking, prepare the shallots. Line a plate with paper towels. Pour enough oil into a large skillet to come up ¼ inch. Heat over medium-high heat. Reduce the heat to low, add the shallots and let cook for 12 minutes, the shallots should be quite soft. Raise the heat to high and cook, stirring often, until the shallots are well browned. Remove with a slotted spoon and let drain on the paper towels. Sprinkle with salt. The shallots will crisp more as they cool.

-When the casserole is done, scatter the shallots over the top and serve.

For more information on Explore Cuisine, visit: http://www.explorecuisine.com/.

For more information on "Simply Gluten Free," visit: https://simplygluten-free.com/.

Photo Credit: Courtesy of Explore Cuisine

To post a comment, you must register and login.