Saturday Surfing, September 1st, 2018
More adventures on the gluten-free front.
(Good morning and happy Saturday, by the way!)
I should have taken pics along the way when I made this GF veggie spaghetti the other day, but it was totally improvised, a.k.a. I had no idea if it was going to taste gross, so there were no cameras up in the mix.
Cameras only get involved when there is 0% gross factor, ha ha!
The pasta turned out pretty darn delicious, if I do say so myself. It’s made out of yellow lentils and brown rice and tastes kinda nutty, like Japanese soba noodles. So, not exactly like regular pasta (whereas the GF lasagna from a couple weekends ago tasted like legit gluten-y pasta), but still good. El Hub and Connor also liked it.
This time was veggie (and cheese) all the way, but I want to do it with a protein next time, like broiled salmon or roasted chicken.
INGREDIENTS
- 1/2 package of Trader Joe’s Organic Yellow Lentil and Brown Rice Pasta Spaghetti (or your pasta of choice)
- 2 tablespoons olive oil
- 3 cloves garlic, chopped
- 1/2 a package of cremini mushrooms, sliced
- 2 large handfuls of sugar plum or cherry tomatoes, sliced in half
- 3-4 big handfuls of fresh baby spinach
- 1/4 cup grated Parmesan, and more for serving
- 1 tsp Italian seasoning
- Salt and pepper
DIRECTIONS
- Bring a large pot of salted water to boil.
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