Gluten Free Romesco Penne

Gluten-Free Romesco Penne is a delicious and healthy meal idea for lunch or dinner that’s perfect for anyone seeking a rich and comforting pasta dish without gluten.

Penne pasta noodles made from brown rice and quinoa are combined with a flavorful homemade Romesco sauce that’s smoky, nutty, and slightly sweet. The Romesco sauce is crafted from fresh ingredients: fire-roasted diced tomatoes, garlic, diced onion, almonds, chicken broth, and a dash of vinegar, all blended together to create that distinct Romesco flavor.

For protein to pair with the pasta, you can choose between sautéed scallops, which offer a slightly sweet, melt-in-your-mouth seafood experience, or grilled chicken for a juicy and savory bite.

This Gluten-Free Romesco Penne is a healthy and tasty gluten-free pasta dish, so try it today and never make boring pasta again!

Prep Time:  5 minutes |  Cook Time:  45 minutes |  Total Time:  50 minutes |  Servings:  6

Ingredients:

• 3 red bell peppers, halved and seeded
• 5 cloves garlic
• ¼ cup  Happy Harvest  Fire Roasted Diced Tomatoes
• 1 cup  Southern Grove  Smoked Almonds
• 2 tablespoons  Simply Nature  Organic Apple Cider Vinegar, plus additional to taste
• ¼ cup chopped fresh parsley, divided
• ½ teaspoon  Stonemill  Iodized Salt, plus additional to taste
• ¼ teaspoon  Stonemill  Ground Black Pepper, plus additional to taste
• 12 ounces  Specially Selected  Jumbo Scallops, thawed or 16 ounces  Kirkwood  Chicken Breasts, diced
• 1 tablespoon  Carlini  Extra Virgin Olive Oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• ¼ cup  Flirty Bird  Sauvignon Blanc
• 16 ounces  liveGfree  Organic Gluten Free Brown Rice & Quinoa Penne
• 3 cups  Simply Nature  Organic Low Sodium Chicken Broth

Directions:

1. Preheat oven to broil.
2. On a baking sheet, place bell peppers cut side down with unpeeled garlic. Broil peppers and garlic until skins become dark and blistered, about 7-10 minutes. Remove from oven, place in a medium bowl with a lid; let rest 5 minutes. Peel skins from peppers and garlic; discard.
3. In a blender, combine peppers, garlic, tomatoes, almonds, vinegar and 2 tablespoons parsley; blend until smooth. Season to taste with salt, pepper and additional vinegar.
4. Pat chicken or scallops until dry with paper towels. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.
5. In a large pan, over high heat, heat olive oil. Sear scallops or chicken until golden brown, about 2-3 minutes per side. Reduce heat to medium. Add the onion and minced garlic, sauté an additional 3-5 minutes.
6. Add the wine; sauté 2 minutes. Add penne, chicken broth and roasted pepper mixture. Reduce heat to medium-low, cover and cook until pasta is tender, about 15-17 minutes. Garnish with remaining 2 tablespoons chopped parsley.

TIP: Looking to add more flavor to your dish? Add a tablespoon of lemon juice before blending the sauce!

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Recipe Courtesy of ALDI Test Kitchen

Calories 490 | Total Fat 14g | Sodium 680mg | Total Carbohydrate 73g | Fiber 6g | Sugars 4g | Protein 18g