December 12, 2017

Gluten – Free Pasta Primavera | Why I Don’t Feel Deprived Being Gluten Free

Gluten-Free PastaI love Pasta! Gluten-free Pasta!

So you think being on a gluten-free diet will make you suffer, keep you deprived from your favorite foods you always enjoyed, feel miserable and sad? Think again!

I have been Gluten free for over two years now, I feel great, no more pains, beer belly – I mean gluten-belly – almost gone and taking steps towards restoring the damages caused by years of gluten gluttony.

For someone like me whose breakfast consisted of at least a couple of croissants, snacks meant something sweet, a pizza as a quick bite, pasta for lunch and the cycle went on. Oh, and bread with every course was an absolute must, and by bread I mean a warm loaf mostly freshly baked! Yes, I pack it well and burn it even better!

You’ve heard of the old saying… old habits are hard to break… Well, somewhat true, but I don’t agree! Though I still love and occasionally enjoy my pasta, pizza, sweet and pastries, all gluten-free of course, and bread; well, I hardly buy it or miss it now.

You see, once you learn and better understand how foods act in your body, and you start looking at your food not just as nutrition but medicine, your thought process about food shifts. You then embark on a journey to de-clutter you body, you start making better food choices, you soon begin noticing change in your energy, you feel more vibrant, in a better mood and happier.

Today was one of those busy days, I skipped breakfast, which is never a good idea to begin with, I was hungry, and I needed something quick. Pasta (now gluten-free) has always been my fast food. I’m loving the Gluten-free pasta by True Roots (made with a blend of organic corn, quinoa, and brown rice flours, well balanced in flavor, and it does not mush-up, hard to tell it is gluten-free).

With just a few ingredients it’s ready in ten minutes – if you plan it right. Timing is everything. Get the water boiling and start the sauce, when the sauce is almost finished and the water is boiling, salt it, add your pasta, keep it “al dente” meaning still a bit chewy, toss with the sauce and enjoy with a couple tablespoons of freshly grated parmesan cheese (the real kind- not the fake GREEN SHAKER THING, that IS NOT PARMESAN) of course, needless to say, omit cheese if you are on a dairy free diet.

Here is why I never feel deprived, nor feel like I am on a gluten free diet or lifestyle if you would. This is my today’s version of “Penne Primavera” or “spring paste”.

Pasta Primavera

Serves 2


  • 2 cups Pasta (Gluten Free)
  • 4 fresh white or any kind of mushroom
  • 10 fresh sugar snap peas, seeded or sliced at an angel if tender
  • 3 clove garlic raw, smashed or chopped
  • 15 fresh cherry tomatoes, or 1 large ripe tomato
  • A handful of fresh baby spinach
  • 3 tablespoons extra virgin olive oil
  • 4-5 fresh basil leaves or
  • A pinch of dry oregano
  • Parmesan cheese to taste
  • Salt pepper to taste


  1. Bring a 2 quart size pot of water to boil (use hot water, cover so it boils faster)
  2. Slice the mushrooms into ¼” slices.
  3. Heat a large sauté pan, add half the olive oil and sauté the mushrooms on medium high heat, season with salt and pepper, cover and let cook for few minutes shaking the pan from time to time.
  4. Meanwhile cut tomatoes in half, sliver peas, or seed them, smash o chop garlic.
  5. Add garlic and the remainder of olive oil, cook for few seconds.
  6. Add tomatoes, cover and cook for 2 minute- they should start to wilt
  7. Add peas, spinach and the herbs, taste, season with salt and pepper if needed
  8. Drain pasta, save some of the cooking water, sauté with the sauce and some of the cooking liquid if needed.
  9. Top with Parmesan cheese and…Enjoy.


  1. This sounds delicious! I am now allergic to mushrooms :(. Can you please suggest a substitute(s) for mushrooms in this and similar recipes calling for mushrooms? Many thanks,

    • Chef Varouj Kachichian says:

      Paula, You can replace mushrooms with grilled eggplants if you like, or omit all together. Good luck and let me know how you like it. bon appetit, ChefV

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