Gluten-free pasta. There is a wide variety of gluten-free pastas available today. Brown rice pasta, corn pasta, quinoa pasta and blends of the different grains are some of the most common varieties. Pasta is one of the staples I depend on because more often then not, Jon will eat it without too much complaint. Because of this, I like to make a large batch of cooked pasta at the beginning of the week and feed him (or the family) from it all week.
Once I have the pasta cooked and then lightly drizzled and tossed with olive oil, I store it in the refrigerator for simple meal prep. Tossing the cooked pasta with olive oil helps to keep the pasta from sticking together when it is cold. Of course some of the easiest ways to fix the pasta is by using a jarred gluten-free sauce. If jarred sauce isn’t your thing, make extra homemade sauce the next time you make a batch to heat quickly and toss with cooked pasta.
One of my new favorite ways to eat pasta that I have pre-cooked is to toss it with tuna, sun-dried tomatoes (in oil) and mozzarella cheese.
I used a single-serve pack of tuna for this bowl and added roughly 1/8 to 1/4 cup sun-dried tomatoes and a handful of mozzarella. Having the cooked pasta on hand in the refrigerator allows me to create a single dish or multiple dishes of pasta and customize it to each person’s specifications.
Recently my go-to pasta of choice has been Tinkyada. It has held up well to cooking and reheating.
What would you add to your bowl of gluten-free pasta? Have you tried keeping cooked pasta on hand in the refrigerator?