My gluten free exploration provides me the opportunity to experiment when I am at the grocery store. I do not do gluten and I do not eat shellfish.
So how can I recreate the look, if not the flavor of squid ink pasta? On one of my visits to my local HEINENS GROCERY STORE, I saw black bean pasta in the gluten free aisle. The root of an idea was spawned. I would simply need a firm whitefish to top the “squid ink pasta”. I cut the sea bass in 4 ounce portions so it would sit perched atop a good amount of the pasta.
I said simple but I cannot really do anything simply any more. I always add steps to my creations. I thought a Cuban/Puerto Rican spin would complement the black bean pasta well. I also really like creamy pasta sauces. So I built a sofrito, and then, merged it into a light cheese sauce I created. The result was a cream sauce with a little oomph. I had extra of my sofrito, so I added even more when I served the Black Bean Sofrito Alfredo Pasta.
In full transparency, I really liked this idea and the components of this recipe. However, I would say that the black bean pasta tastes very black BEANY. Is that a word? So I am already thinking of my next idea to use this pasta again. I really think you need to play off the black bean flavor. So I am thinking Mexican but you are going to have to check back in a month or two to see what recipe I develop. A couple of GF pasta recipes I have made before include a PASTA MARINARA and in a WHITE WINE SAUCE.
The cast of characters for the sofrito.
The building and blending of the sofrito.
The making of the cheese sofrito cream sauce.
The merging of the black bean pasta and the alfredo sauce.
The Black Bean Sofrito Alfredo Pasta plated.
Black Bean Sofrito Alfredo Pasta
- 3 Whole Banana Peppers rough cut
- 3 Whole Serranos rough cut
- 2 Medium Red Onions rough cut
- 1 Bunch Cilantro
- 4 Whole Vine Ripe Tomatoes chopped
- 1 Whole Red Pepper rough chop
- 4 Cloves Garlic
- 3 Ounces Piquante Peppers
- 2 Tsp Olive Oil
Gluten Free Alfredo
- 3 Tbsp Butter
- 3 Tbsp Rice Flour
- 15 Ounces Coconut Milk
- 4 Ounces Mozzarella Cheese
- 2 Lbs Black Bean Pasta
In a blender, begin by blending the banana peppers and red onions. Then, add in all the rest of the ingredients (now that they fit) and pulse to a chunky consistency.
Heat a skillet on medium high heat and add the oil. Add the sofrito and cook for 3 - 4 minutes. Set aside.
Begin by melting the butter. Next, add the rice flour (gluten free). Mix well and cook for 2 minutes to cook out the flour. Slowly begin added the coconut milk. If the consistency is not where you like it, you can add in the pasta water. Once the roux has thickened, add the cheese and stir until it melts. Add in your sofrito mixture and mix well and cook for a few minutes to warm up.
Pasta - Compiling Dish
Cook the pasta in a double boiler according to the box instructions. Drain the pasta reserving the liquid. Take about 3/4's of the pasta and add it to the sofrito alfredo sauce. Mix well.
Serve and enjoy!