Gluten-Free Pasta with Balsamic Reduction Sauce

Last night was one of those nights where wine was required with dinner.

A recap of my Sunday: 2 terrible batches of cupcakes that I ended up trashing + 2 loaves of bread (that gave me the worse cotton mouth and bloating this morning) + 1 batch of waffles (that were decent) + cooking lunch and dinner = a Cara is desperate need for wine.

I’m thinking last night was my last supper of yeast. And heavily-floured entrees.

I’m done.

Ready for a new chapter.

But I will say that lunch and dinner were FABULOUS! Like I said, cooking is my thing.

Give me a skillet and a spatula and this girl is happy!

Pasta with Homemade Rosemary Boule from here.

 Pasta with Balsamic Vinegar Reduction Sauce Recipe

INGREDIENTS

• 1 c. cherry tomatoes
• 10 asparagus spears, cut into 2″ pieces
• 4 baby portabello mushrooms, halved and sliced
• 1 c. cauliflower florets
• 3 garlic cloves, roughed minced
• 1 c. fresh arugula and basil, chopped and combined
• 4 Tbs olive oil
• 1/4 c. balsamic vinegar
• brown rice pasta

DIRECTIONS

1. Cook pasta as directed.
2. In a skillet, heat up 2 Tb oil on medium heat. Toss in cauliflower and asparagus in. Stir occasionally but allow for the veggies to brown up a bit (approx 7 minutes).  Throw in the mushrooms for 2 minutes, or until just beginning to get coated with oil and wilty. Pour into a bowl and set aside.
3. Pour remaining oil in the same skillet. Add the tomatoes and half of the garlic in and cover with a lid, shaking them around every now and again. Keep lid on for 3-5 minutes, or until the skins just barely begin to break open. Take lid off and add balsamic vinegar. Turn up to medium heat and allow for the vinegar to burn off some and begin to caramelize and thicken a little. (This is what a reduction is. Taking a liquid and burning it off [not actually burning it though] to half its volume. The flavors are condensed in this technique, leaving a beautiful aroma to the vinegar).
4. Add the freshly chopped herbs and remaining garlic in to really get the full flavor of it in the pasta. Add the veggies that were set aside in the bowl. Mix around in the sauce until well combined.
5. Plate with pasta and add the veggies in the sauce on top. Enjoy with your favorite glass of wine. Cheers!