Here’s my version of gluten free and vegan piccata pasta! I know the traditional way to serve piccata involves chicken or veal, but I really just wanted the pasta! 😉
My husband added some of my already cooked/chopped lemony chicken to his.
Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…
- SAUTE 1 small/chopped onion until just about tender in 1 tbsp. coconut oil with some sea salt.
- STIR in 4 cloves chopped garlic and a pinch of red pepper flakes. Sauté for just about a minute.
- ADD 1 cup white wine and let it reduce for a few minutes stirring occasionally.
- REDUCE heat and add 1-3.5 oz. jar of drained cappers, 1-14 oz. can of drained/chopped artichokes, and juice of 1 lemon.
- COOK GF pasta a minute under what is the recommended time.
- ADD pasta to sauce and take it off of the heat.
- STIR in some tapioca starch to thicken if needed.
- STIR in some of the water from the pasta, some fresh flat-leaf parsley, 1 tbsp. EVOO, and S/P.
I like to add artichoke to my piccata pasta because I think capers and artichokes just go together.
To recap: This piccata doesn’t have chicken, flour, or butter and I’ve added some things that don’t traditionally go into it. You could argue that it isn’t a piccata at all. However, in my mind I had a craving for piccata and this is what my piccata turned into. I just didn’t know what else to call it.
I used Jovial egg noodles this time because I had them on hand. I bought a few box’s when they went on sale at King Soopers (Kroger back East).
Grateful Day – I feel grateful for being an older Mom! Most of my childhood friends have Grandkids that are my son’s age or younger. Although it wasn’t my plan to have a child at 41, I’m certain that it was for a good reason!
Have you butchered a dish so much that it could be called something else?
Thank you for listening!