Back in October I mentioned trying out a gluten free diet because I was looking to alleviate the chronic pain I was having. It didn’t really help with the pain but it did let me sleep better which has been a major problem. So I do gluten free or very low gluten. I find now my body can’t handle too much gluten.
I did finally get answers, though, about the pain last week. I have fibromyalgia and osteoarthritis. What a relief it was to get answers. And to now know what to fight against. Before I hadn’t a clue and it was really beginning to get to me. I need to learn how to manage the pain and make sure my diet is such that helps me manage the symptoms. Fibromyalgia isn’t an inflammation disease but something that affects the brain and nervous system. They react to various stimuli with pain. Funny I was really glad to find it wasn’t chronic inflammation! Won’t always be easy but it will get better now.
Part of changing my diet with gluten free is to try to find a decent substitution for pasta. Not easy because it’s hard to beat good homemade pasta. I’ve been trying various rice pastas to see what I like. They aren’t horrible but I’m not a huge fan. But they’ll do.
We made some ricotta cheese the other day and I wanted to do a pasta dish with the cheese. Poking about on the internet I saw references to using the ricotta cheese as the sauce. I think it was from Bon Appetit.
In a skillet saute sliced mushrooms, chopped garlic, and fresh thyme. Cook slowly until the mushrooms brown. Add equal part fresh ricotta and fresh grated parmesan cheese.
Cook slowly until the cheese becomes creamy. Add the cooked pasta and serve.
Perfect comfort food for the chilly nights and super easy to throw together on a week night. 🙂