One Pan Gluten Free Pasta and Kielbasa

by angelaskitchen on August 26, 2011

Gluten Free Dairy Free One Pot Pasta and Kielbasa

So good and so easy! Sometimes the best recipes come from just tossing together what you have on hand. Yep, I could have added some green veggies to the dish, but we like this as it is. Just serve it with a big salad and you’ll be good to go.

I am also using this dish for Gluten Free-zer Friday, as the leftovers (it makes a BIG pan) can divided up and tucked into the freezer for future lunches.

One Pan Gluten Free Pasta and Kielbasa
 
Author:
Recipe type: gluten free, dairy free, main dish, 30 minute meal, one pot meal, pasta, oamc, freezer recipe, pork, chicken or turkey
Serves: 8 to 10
Ingredients
  • 2 tablespoons olive oil
  • 2 smoked pork kielbasa or turkey/chicken kielbasa-style sausage, sliced ¼" thick rounds
  • 1½ cups diced onion
  • 4 cloves garlic, minced
  • 3 cups gluten free chicken broth
  • 1 - 28 oz can diced tomatoes
  • 16 ounces uncooked gluten free elbow or shell pasta
  • 1 can light coconut milk
  • 2 tablespoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 cups shredded dairy free cheddar cheese-style cheese substitute
  • ½ cup thinly sliced green onions or minced fresh parsley
Instructions
  1. Add olive oil to a large skillet over medium-high heat. Add onions, kielbasa and garlic and cook it until translucent.
  2. Add chicken broth, tomatoes, coconut milk, Italian seasoning, salt and pepper. Bring to a simmer.
  3. Add gluten free pasta, submerging pasta into simmering liquid. Simmer for 15 minutes, or untill pasta is tender.
  4. Remove skillet from heat and stir in 1 cup cheese substitute.
  5. Top with remaining cheese substitute and sprinkle with sliced onions. Cover and let sit for a couple minute until cheese substitute is melted.
  6. To freeze: Allow to cool. Divide into freezer safe containers, cover, removing as much air as possible, label and freeze.
  7. To serve: Thaw and heat through.

 

{ 0 comments… add one now }

Leave a Comment

Rate this recipe:  

Previous post:

Next post: