We collaborated with our fellow makers at Dumpling and Strand to create a filling dish using their fantastic gluten-free pasta! This recipe also works great with heartier pastas, such as those made with whole wheat.
1 package fresh pasta, gluten-free
1 tbspolive oil
2 small yellow potatoes, skin on, cut into 1/4" half moons
1 red bell pepper, cut into 1" triangles
1 bunch green onions, chopped into 1/2" pieces
1 cupTaking Stock Ginger Turmeric Bone Broth
2 oz.sharp cheddar, cut into 12 pieces
salt and pepper, to taste
1Add water to a large pot and bring to a boil. Salt vigorously.
2Move your oven rack to the top position. Place a large frying pan (10-12") on the top rack and set oven to broil. Allow the pan to preheat in the oven, about 5 minutes.
3In a large bowl, toss together the potatoes, red peppers, and onions with the olive oil. Sprinkle with some salt and pepper.
4Using oven mitts and caution, remove the preheated pan from the oven. Scoop the vegetable mixture from the bowl into the pan, leaving behind any residual liquid which may be pooling at the bottom.
5Put the pan and veggies back into the oven. Broil for 5-10 minutes, until the vegetables still have some bite and slightly charred.
6Turn off oven. Move the pan to the stovetop, leaving an oven mitt on the handle to remind you that it's hot. Add the broth and butter to the pan. Heat the liquid to a boil, and reduce the sauce by half.
7Cook the pasta according to package instructions.
8Strain the pasta and add it to the vegetables and pan sauce.
9Add cheese, season with salt and pepper to taste, and serve.