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.
