Donna's Fire-Roasted Gazpacho Pasta

Hello Everyone, sometimes getting back into the work groove after the weekend is hard on Monday especially around dinnertime.  But tonight was different.  I still am trying to use up my enormous batch of Rainbow Slaw from Saturday and my spouse, Gary, suggested I use it as a base for gazpacho.  I took it a step further and created this tangy pasta sauce which came together literally in minutes.  Give it a try, you will not regret it!  Happy Monday!  Best, Donna:

Donna's Fire-Roasted Gazpacho Pasta

Ingredients:

One pound gluten-free pasta

2 Tablespoons olive oil

1½ cups Donna’s Rainbow Slaw (see 24 October 2015 blog post for recipe)

One 28 ounce can Fire-Roasted Diced Tomatoes

1 cup Beyond Meat Beyond Beef Beefy Crumbles flavor, meatless protein product

1 Tablespoon balsamic vinegar

Salt and pepper to taste

Parmesan cheese, grated

Method:

Cook pasta as directed.  While pasta is cooking, heat oil on medium high in medium saucepan.  Add slaw and stir for 3 to 4 minutes until crisp-tender.  Add remaining ingredients and heat through for another 3 minutes or so.  Reduce heat to simmer.  Spoon sauce over pasta and serve immediately sprinkled with Parmesan cheese.

Serves 4.

Copyright 2015.