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Clearspring Gluten Free Brown Rice Noodles with Spinach and Tomato

January 31, 2015

ClearSpring Gluten Free Noodles

It’s always nice to find ways of making our favourite recipes a little healthier and this is especially true of pasta. This month, I’ve experimented with courgette or zucchini noodles, sometimes called ‘zoodles’ and also with a new type of 100% organic Clearspring gluten free brown rice noodles – recipe below. Usually, these type of noodles are used in Asian cooking, perhaps to make a noodle salad or a Pad Thai, though the packet did say you could use them as a gluten free alternative to pasta – which is what I did. In the ‘Pasta Please’ link up that I was hosting for Jacqueline of Tinned Tomatoes, we also had some fresh pasta with kale, mint and pesto, eggplant (aubergine) meatballs, fresh spinach pasta and some baked salmon with spinach and basil pesto pasta. So, all very virtuous!

Pasta Please Healthy Pasta Dishes Round Up

Here were the entries into the January round up…

Pasta Please Healthy Pasta

  1. Baked Salmon with Spinach and Basil Pesto Pasta – by Corin at ProWare Kitchen
  2. Pasta With Kale, Mint and Hazelnut Pesto – by Jen at Chardonnay and Samphire
  3. Fresh Spinach Whole Wheat Pasta – by Marie at Goodie Godmother
  4. Eggplant Meatballs – by The Lawyer’s Cookbook
  5. Gluten Free Brown Noodles with Spinach and Tomato – by Ren Behan recipe below – also vegan.

Thank you for all the healthy pasta entries, I hope you find something to inspire you.

ClearSpring Gluten Free Noodles

1 vote

Print

Gluten Free Brown Rice Noodles with Spinach and Tomato

Prep 5 mins

Cook 10 mins

Total 15 mins

Author Ren Behan

Yield 4

Ingredients

  • 200g brown rice gluten free noodles (I used Clearspring)
  • 1 teaspoon avocado oil
  • 1 clove garlic, peeled, grated
  • 5-6 fresh tomatoes
  • 100g fresh, baby spinach

Instructions

  1. Bring a pan of water to the boil, add the brown rice noodles, cook according to the packet instructions until just tender/al dente.
  2. In a separate pan, add the avocado oil and the garlic, cook on a low heat for two minutes.
  3. Add the chopped, fresh tomatoes and cook for six minutes, until the tomatoes are soft.
  4. Add the fresh spinach and stir until wilted.
  5. Drain the noodles, add them to the pan, toss everything together and serve straight away.

Courses Healthy

Cuisine Italian

ClearSpring Gluten Free Noodles

More healthy pasta dishes

I also found a few more healthy pasta dishes to inspire you…

  1. Camilla’s Chili Prawn Pasta Salad – Fab Food 4 All
  2. Jeanne’s Patty Pan Squash Pasta – Cook Sister
  3. Jan’s Linguine with Prawns, Chorizo, Sun-dried tomatoes and Chilli – A Glug of Oil
  4. Dannii’s Quick Spicy Tomato Spaghetti – Hungry Healthy Happy
  5. Laura’s Roasted Vegetable and Feta Lasagna – How to Cook Good Food

Have you got any favoruite ‘healthy’ pasta dishes or clever swaps? Let me know in the comment box below.

With thanks to Clearspring for sending me a selection of goodies to try out including the Brown Rice Noodles. I chose to feature the noodles because I enjoyed them and found them to be a versatile store cupboard ingredient. 

Filed Under: Healthy Eating, Light Meals and Salads, Main Meals, Uncategorized, Vegetarian9 Comments

« Beetroot and Kale Soup | Kale and Almond Crumble | Jumpstart2015
Recipe: Spring Green Smoothie, New York and Goal Setting »

About Ren

Ren Behan is a British-born food writer of Polish descent. She is a mum to three young children (13, 10 and 5) and spends lots of time with them in the kitchen. Ren writes about seasonal, family-friendly food on her blog www.renbehan.com. She also contributes recipes and articles to online and print food publications, such as Food52.com, GreatBritishChefs.com, Huff Post Food and JamieOliver.com. She holds a Diploma in Food Journalism with Distinction and has completed a Food Styling course at Leiths School of Food and Wine.

Ren’s cookbook, Wild Honey and Rye: Modern Polish Recipes, draws upon her Polish heritage and regular travels to Poland.

Reader Interactions

Comments

  1. Jacqueline Meldrum says

    February 19, 2015 at 2:53 pm

    A short but sweet roundup Ren. December and January are probably the quietest month for entries.

    Reply
  2. Fergus Jordan says

    February 4, 2015 at 6:35 pm

    I love your photography, very considered work and of course this makes it look so tasty!

    Reply
  3. Jan @GlugofOil says

    February 4, 2015 at 6:22 am

    Beautiful photo and a lovely recipe Ren

    Reply
  4. Katie Bryson says

    February 2, 2015 at 5:00 pm

    You’ve styled that dish beautifully Ren! It’s great to see some healthier pasta recipes as i’m hoping to adopt a better-behaved approach to my diet this month after an appallingly behaved January!!!

    Reply
  5. Emily Leary says

    February 2, 2015 at 2:38 pm

    That is a really beautiful, appealing dish. I love the colours and simplicity. Yum.

    Reply
  6. Corin - ProWare Kitchen says

    February 2, 2015 at 1:27 pm

    Hi Ren,
    Love your recipe. Especially the plate that it is on, gorgeous! I’ve never tried/heard of avocado oil either, sounds like it would be really good. I will keep an eye out for it in the supermarket 🙂
    Cheers,
    Corin

    Reply
  7. Deena kakaya says

    February 1, 2015 at 9:01 am

    So fresh, lovely and simple. I need to get onto the eggplant meatballs in your list! X

    Reply
  8. Camilla @FabFood4All says

    January 31, 2015 at 9:26 pm

    A lovely quick and simple dish which I would love to try – just need some of those Clearspring noodles as I have everything else:-) A great round-up of tasty pasta dishes too – thanks for including mine:-)

    Reply

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