Gluten-Free Pasta with Boiled Eggs
Gluten-free pasta with boiled eggs is my go-to recipe for impromptu Friday night get-togethers when all I have in the refrigerator is some eggs and assorted veggies. Ready in just 30 minutes this dish is a complete meal – flavorful and wholesome. This is also a great meal prep option.
Boiled Eggs Vs Scrambled eggs - for Pasta
- Nutrition: Boiled eggs have fewer calories and are higher in protein. If you add butter or cheese to your scrambled eggs, the higher calories it gains. Boiled eggs are richer in nutrients- the process of cooking eggs at high temperature for longer reduces B-complex.
- Time: Scrambled eggs are quicker, however, you may save time by boiling eggs ahead of time and use in your favorite recipes. Boiled eggs can be stored in the refrigerator up to a week. For a longer shelf life, leave the shells on.
- Separation of Egg whites and Yolks: It is easier to separate out the yolks from hard boiled eggs, you can choose to make balance your pasta with the amount of egg yolks and whites you’d like. You can also flavor the egg yolks and mix with your pasta if you don’t like the taste of egg yolks.
How to make Gluten-Free Pasta with boiled eggs?
What pastas are Gluten-Free?
There are several choices in gluten-free pasta:
- Chickpea
- Brown rice
- Quinoa
- Corn and Rice
- Yellow Peas
- Red Lentil to name a few..
my favorite gluten-free pasta is the Chickpea pasta. This recipe uses the Banza Chickpea pasta.
Which gluten-free pasta is the best?
While the jury is still out there for the best gluten-free pasta, but here’s my top 3 based on the gluten-free pasta I’ve tried so far:
- Chickpea Pasta: The pasta holds it shape well through tossing, seasoning and cooking, however, it does require attentive cooking as overcooking leads to loss of shape. I love the mild earthy flavor of chickpea in this pasta that really enhances the dish. Packed with high protein and fiber content of chickpeas they make a wholesome meal.
- Quinoa Pasta: This pasta with a high iron and protein content is easy to cook and doesn’t turn mushy too quickly. It does however have a slight taste of quinoa that may take some getting use to.
- Brown Rice Pasta: This pasta has a mild flavor but takes longer to cook and has a chewy texture. It’s harder to get the flavor infused in the past. On the flip side, it holds its shape well and doesn’t get mushy.
What ingredients do I need to make Gluten-Free Pasta with boiled eggs?
Ingredients:
- Chickpea Pasta
- Veggies: garlic, green chillies, onions, and bell peppers
- Sauces and Spices: Gluten Free Soy sauce, peanut sauce, tomato ketchup, red chilli flakes
- Vegetable oil
Step by Step Process to make Gluten-Free pasta with Boiled Eggs
- Eggs: I boiled the eggs for 10-12 minutes for a cooked yolk, if you prefer a softer yolk, adjust the time accordingly. Cool the boiled eggs by placing in an ice bath. Peel the eggs and cut them into fourths. (Pic#1)
- Pasta: I used Banza Rotini chickpea pasta which takes about 7-8 minutes to cook. Remember to add half a tsp of salt to the water. If you’re using a different brand/ type of pasta, please check instructions on the box for cook time. Strain and set aside.(Pic#2)
- Veggie Prep: Chop the green chillies, garlic, onions, and bell peppers. Alternatively, you can also use a garlic and chilli pastes. Measure the spices and sauces and set aside. (Pic#3)
Veggies and Seasoning:
- This is a very forgiving recipe, feel free to add your favorite veggies. I used red onions, and bell peppers for a sweet and spicy flavor. Spring onions or scallions also work very well.
- I love the combination of peanut sauce and soy sauce as it adds a nice nutty kick to the dish. If peanut sauce is not your thing, feel free to skip it.
- The use of tomato ketchup helps balance out the salty, umami taste of soy.
Gluten-Free Pasta with Boiled eggs
Gluten-free pasta with Hard boiled eggs is my go-to recipe for impromptu Friday night get-togethers when all I have in the refrigerator is some eggs and assorted veggies. Ready in just 30 minutes this dish is a complete meal - flavorful and wholesome. This is also a great meal prep option.
Equipment
- 1 Wok
Ingredients
- 4 cup Rotini pasta gluten-free
- 8 large Eggs Cage Free, Organic
Veggies
- 1 medium Red onion ~ 1 cup chopped onion
- 4 large garlic cloves
- 4 Green Chillies
- 2-3 Mixed Bell peppers ~ 1 cup chopped bell peppers
Sauces and Spices
- 1 tbsp Peanut Sauce gluten-free
- 2 tbsp Tomato Ketchup gluten-free
- 1 tbsp Soy sauce gluten-free
- 1 tsp Red chilli flakes
- 1 tsp Salt
- 2 tbsp Vegetable oil
Instructions
Preparation: Eggs and Pasta
- In a large pot, bring water to boil and add 8 eggs to boil. Boil for 10-12 minutes, turn off heat, and let them cool. Peel and slice them into four pieces.
- In another pot, bring water to boil, add about 1/2 tsp of salt and add the pasta. Let the pasta cook per the instructions on the box, strain and rinse with water, toss with about 2 tsp of oil.
Preparation: Veggies
- Chop garlic, green chillies, onion and bell pepper.
Saute Veggies and Eggs
- In a large pan on medium-high heat, add oil, green chillies, and chopped garlic. Saute for about 1-2 minutes, add in the chopped onion with some salt. Saute for 3-4 minutes.
- Add in the boiled and sliced eggs and saute for a minutes.
Add Seasoning
- Stir in the tomato ketchup, peanut sauce and saute. Blend in the red chilli flakes.
Adding more Veggies and Pasta
- Add in the chopped bell peppers, mix well. Then add the boiled pasta into the pan.
- Mix everything gently taking care not to break the egg pieces and we also want the bell peppers to be crunchy, so take care not to overcook.
- Now, the final step is to add the soy sauce for it's distinct umami flavor and mix again.
