I met the lovely people of JD Gourmet at the Chocolate World Expo a few months back, and they kindly sent me home with a few of their products to try. The first one that really jumped out at me was a gluten-free sweet potato linguine, something I had never tasted before.
You’ll want to be very precise when following the pasta’s cooking instructions so it doesn’t turn into a gummy mush. Although the consistency is different from your typical semolina flour based noodles, the notes of cinnamon and nutmeg will keep you coming back for another forkful.
The best way to allow any star ingredient to shine through is to pair it with complimentary components that won’t overpower or stifle the main flavor. Sage played very nicely in my Sweet potato, black bean quesadillas with pumpkin seed pesto so it felt quite fitting to incorporate the fragrant herb with these noodles as well. Caramelized yellow onions sautéed in olive oil and white wine exude a tantalizing balance between sweet and savory.
1 package JD Gourmet gluten-free sweet potato linguine
2 yellow onions
1/2 cup extra virgin olive oil
1/2 cup white wine
1 (.75 oz.) package sage leaves
1/2 teaspoon pepper
1/2 teaspoon kosher salt plus more to salt pasta
Boil pasta according to directions.
Slice onions into circles.
Saute onions in olive oil and white wine.
When onions are golden and slightly crispy, add sage leaves.
Saute until tender and season with salt and pepper.
Serve over pasta.
Eat and enjoy this gluten-free meal!