Spicy Sicilian Rhubarb Quinoa Pasta Sauce

We all have certain expectations when it comes to pasta sauce, but rhubarb and quinoa? In this gluten free vegan recipe, the rhubarb adds brilliant flavour to this healthy pasta sauce. And the quinoa adds hearty texture without using meat. Sicilian food is known to be a fusion cuisine mostly influenced by Greek, French and Spanish, as is this sauce. The secret to any well-cooked pasta sauce is the spices and vegetables slowly simmering in the sauce. Serve with spaghetti squash or gluten free pasta


2 Tbsp. extra virgin olive oil
1 medium size white onion, chopped
4 garlic cloves, chopped
1 Tbsp. GF dried basil
2 tsp. GF dried oregano
2 tsp. GF sweet paprika
2 GF bay leaves
1 hot red chili pepper or to taste
1 ¾ cups GF canned pure tomato sauce
¼ cup quinoa
2 tsp. agave nectar
1 tsp. sea salt or to taste
2 medium size rhubarb stalks
1 medium size zucchini
1 medium size carrot
1 cup sliced brown mushrooms
½ cup chopped fresh parsley


Sauté onions in olive oil until golden. Add garlic, basil, oregano, paprika, bay leaves and red chili pepper. Sauté one more minute
Add tomato sauce, quinoa, agave and salt and 1 ½ cups of water and increase the heat to high until the sauce starts to bubble, then reduce the heat to low
While the sauce is cooking, place rhubarb, zucchini and carrot into a food processor and pulse until it resembles rice. Add to sauce with mushrooms and simmer covered over low heat for 45 minutes. If needed add a little more water. Stir in parsley last 5 minutes of cooking time
Note: if you do not have a food processor chop the vegetables to small pieces

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