Brown rice pasta is a gluten-free alternative to traditional wheat pasta. This makes it a good option for people with celiac disease or gluten intolerance. Brown rice pasta provides fiber and nutrients like magnesium, selenium, and manganese. Tomato sauce is a tasty way to boost the nutritional value of pasta. Tomatoes provide lycopene, an antioxidant that may protect against cancer and heart disease. Tomato sauce also supplies vitamin C, potassium, and vitamin A. Making pasta with tomato sauce is simple and versatile. You can customize it by adding veggies like spinach, olives, mushrooms etc. Herbs like basil and oregano boost flavor without adding calories.
Ingredients:
250 grams of noodles or brown rice pasta
4 tablespoons of olive oil
1 finely chopped onion (optional)
3 crushed garlic cloves (optional)
1 finely grated carrot
400 grams of sugar-free tomato paste/sauce
1 cup of water
1 bay leaf
Salt and pepper to taste
Fresh basil
Can be served with grated Parmesan cheese on top (or sprinkled almond flour which gives Parmesan-like effect)
Instructions:
Cook the noodles in boiling water until al dente, about 10 minutes.
Heat 4 tablespoons of olive oil in a pot, add onion and garlic and fry for 2-3 minutes.
Add carrot and fry for another minute.
Add tomato paste, water, bay leaf, salt and pepper. Bring to a boil.
Add cooked noodles and cook on low heat for another 5 minutes.
Serve with fresh basil and parmesan cheese.