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Just because you are gluten free doesn’t mean you can’t enjoy pasta.

You can find a wide variety of gluten-free pasta on the market: rice, amaranth, quinoa, corn and mixed wheat-free grains.

This recipe calls for amaranth pasta.

Amaranth is a high protein grain that contains more fiber than wheat and higher levels of calcium, iron and phosphorous than spinach.

However, you can use any form of gluten-free pasta.

Gluten Free Pasta with Vegetables

Gluten Free Pasta with Vegetables

Course Main Dish
Cuisine Dairy Free, Egg Free, Gluten Free, Italian, Sugar Free


  • 8 ounces amaranth pasta
  • 4 cups organic vegetables chopped into bite-sized pieces, such as broccoli, snow peas, red pepper, zucchini, summer squash, onion, carrot, peas
  • 1 organic onion
  • 2 to 3 cloves of garlic minced
  • Braggs liquid aminos to taste
  • grated ginger to taste
  • 1 package tempeh (optional)


  • Chop the vegetables and steam in a wok, or heavy skillet.
  • Cut the tempeh into chunks, and cook with the vegetables, adding seasoning and more water if necessary. Let steam for 15-20 minutes.
  • Meanwhile, cook the pasta according to the package.
  • Sprinkle with Braggs liquid amino and grated ginger to taste.


Tempeh is a fermented soy, which is healthier for you than non-fermented soy product. Tempeh is antioxidant and anti inflammatory. It's high in manganese, copper, protein, phosphorous, B12 and magnesium.

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