Type what you have

Ingredients

• ✓ gluten-free elbow pasta
• parmesan cheese
• hot pepper
• salt
• vegetable broth
• bay leaf
• rosemary
• oregano
• onion
• pumpkin
• zucchini
• carrot
• potato
• olive oil
• red bell pepper
• celery
• onion
• carrot
• cranberry bean

Instructions

1. 1 Place cranberry beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
2. 2 Shred carrot, yellow onion, celery, and red pepper in a food processor to create a sofrito mixture.
3. 3 Heat oil in a 7-quart pressure cooker over medium-high heat. Add sofrito mixture and saute until softened, 3 to 5 minutes. Add soaked beans, potatoes, diced carrots, zucchini, pumpkin, and diced onion. Cook and stir until warmed through, 3 to 5 minutes more. Add oregano, rosemary, and bay leaf. Stir well to coat vegetables with oil and seasonings.
4. 4 Add enough broth to cover vegetables by 1 inch. Close the pressure cooker lid and bring up to pressure, about 10 minutes. Cook an additional 10 minutes from the first whistle.
5. 5 Allow pressure to release naturally and remove lid, about 10 minutes. Taste and adjust salt if necessary. Add additional broth to allow for cooking the pasta. Bring to a boil and add pasta. Cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Add more boiling broth if needed during cooking.
6. 6 Ladle soup into bowls and top with minced hot pepper and Parmigiano-Reggiano cheese.

By Buckwheat Queen

Ingredients

• ✓ gluten-free elbow pasta
• butternut squash
• soy milk
• vegetable broth
• salt
• cayenne pepper
• nutmeg
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gluten-free elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.
2. 2 Combine butternut squash, soy milk, and vegetable broth in a pot; bring to a boil and cook until squash is tender, about 12 minutes. Puree with an immersion blender. Season with salt, pepper, and nutmeg. Stir in cooked macaroni and garnish with chopped parsley.

By MyNutriCounter

Ingredients

• ✓ gluten-free elbow pasta
• mayonnaise
• chipotle ranch dressing
• chicken breast
• green onion
• mushroom
• black olive
• celery seed
• dill
• onion powder
• thyme
• grape tomato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add elbow pasta to the boiling water and cook, stirring for the first 2 minutes and occasionally thereafter, until tender yet firm to the bite, about 8 minutes total or according to package directions. Drain and rinse with cold water to stop cooking. Transfer to a large bowl.
2. 2 Spread 1/4 cup mayonnaise on top of the cooked pasta and add chipotle ranch dressing. Mix throughout to keep pasta from sticking. Add chicken breast meat, green onions, mushrooms, olives, celery seed, dill, onion powder, and thyme. Gently stir together with the pasta. Add remaining mayonnaise to desired consistency. Add grape tomatoes and mix gently, being careful not to break any. Refrigerate until chilled, about 30 minutes.

By linangle57

Ingredients

• ✓ gluten-free elbow pasta
• butter
• salt
• mustard powder
• milk
• cornstarch
• cheddar cheese
• gluten-free bread
• butter
• paprika

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
3. 3 Melt 1/4 cup butter in a saucepan over medium heat. Stir salt and mustard powder into melted butter; remove from heat and set aside.
4. 4 Whisk milk and cornstarch together in a bowl until smooth; stir into butter mixture until well blended. Return saucepan to stove; cook milk mixture, stirring constantly, over medium heat until sauce is thickened, about 5 minutes. Remove saucepan from heat.
5. 5 Stir 3 cups Cheddar cheese into sauce until the heat from sauce melts cheese. Add pasta to cheese sauce and stir well; pour into the prepared baking dish.
6. 6 Combine remaining 1 cup Cheddar cheese, gluten-free bread crumbs, 1 teaspoon butter, and paprika in a bowl; sprinkle over pasta mixture.
7. 7 Bake in the preheated oven until top is crunchy, about 30 minutes.

By Rick Kleinhans kokodiablo

Ingredients

• ✓ gluten-free elbow pasta
• salt
• black pepper
• broccoli
• olive oil
• onion
• garlic
• red bell pepper
• cream
• pea
• garlic and herb cheese spread

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
2. 2 Bring a second large pot of lightly salted water to a boil. Cook broccoli until tender yet firm to the bite, about 8 minutes. Drain.
3. 3 Meanwhile, heat olive oil in a large skillet or wok over medium heat and cook onion and garlic until soft and translucent, about 5 minutes. Add bell pepper and cook for 2 minutes. Season with salt and pepper. Pour in cream and add peas. Stir in Boursin cheese until melted and warm.
4. 4 Add cooked noodles and broccoli to sauce and stir to combine. Season with salt and pepper.

By Nanda