Not-So-Beefy Bean Macaroni (gluten free)

Most of the time, I usually cook out of a whim. So, this recipe came straight out of my imagination. Don't get me wrong though, it was absolutely delicious.

Ingredients:

- 1 bag gluten free macaroni noodles

- 1 tbsp olive oil

- 1 green bell pepper

- 1 medium carrot

- 2 cloves of garlic

- 1 small onion

- 1 medium celery stalk 

- 3 tbsp tomato paste

- 2 cups water

- 2 cups vegetarian ground beef crumble (optional)

- 1 (16 ounce) can navy beans 

- salt and pepper to taste

Directions:

1. Chop the green bell pepper, carrot, garlic, onion and celery stalk and add to a medium sauce pan. Add the olive oil and cook on medium heat for 4-5 minutes (or until onions are clear and carrots are semi-soft).

2. Add the tomato paste and heat for 1 more minute. Add 1 cup of water and bring to a boil. 

3. Heat the vegetarian ground crumble in the microwave (as directed to do so on the bag) and add to vegetable mixture. Drain navy beans and add to the pot as well. Add remaining cup of water and simmer for 8-10 minutes (or until the majority of the liquid is gone).

4. Bring a large pot of water to a boil and add the macaroni noodles. Cook for 8-10 minutes or until noodles are soft. Drain and rinse, return noodles back to the pot. 

5. Transfer sauce to the noodles and mix well until all the pasta is coated. Season with salt and pepper.

6. Serve immediately and enjoy!

If you don't have tomato paste, a 1/4 of salsa works just as well and gives it an extra kick! Also, feel free to experiment with different spices. Try adding cayenne pepper if you like your food spicy!