Pasta is most definitely one of my FAVORITE things on the planet. And well, garlic of course. I always joke that if they made a garlic lotion, I would wear it. That’s how much I love garlic. 😀
Just starting out gluten free, I heard horror stories about the pasta. I was so worried I’d still crave the real thing and that the gluten free pasta wouldn’t satisfy that pasta craving. Trust me, this is the real deal. This pasta is just as good if not better than regular pasta.
I’ve tried a few different brands of gluten free pasta and this one has been my favorite. I tried one made from corn and I swear the noodles were made of rubber. I think the key is finding a pasta that has multiple grains. As you can see this pasta is made from corn, quinoa, brown rice, and white rice.
I love to add a lot of veggies to my pasta dishes. For this dish I just grabbed the veggies I had in my fridge and chopped them up. I added them all to a cast iron pan with some dairy free butter. The veggies I used were mushrooms, leeks, tomatoes, and zucchini.
For my garlic sauce I sprinkled on garlic powder (I’m not even going to tell you how much I sprinkle on because I’m a garlic-a-holic – You’d be embarrassed for me). You can also use diced up garlic cloves, but sometimes I think it’s nice having the flavor without the little chunks of garlic. I also added a teeny bit of salt – I try not to cook with salt, but every now and then I think it’s necessary.
I decided to add some white wine to my sauce this time. Of course since I’m adding it to my dish I’m going to drink a glass while I cook. 😉 I used a local white wine – Whatever you use, you’ll want it to be on the dry side.
You could also sub in almond milk, coconut milk, real milk if you can have dairy, chicken broth, vegetable broth, etc. The nice thing about pasta & sauces is that they are so customizable – You can make it exactly with the ingredients you love & it’ll always turn out delicious. Sometimes I don’t even add wine, milk, broth, anything – I just go with the butter and the garlic and call it a day.
I always love to have a slice of garlic bread with my pasta (No, pasta itself apparently isn’t enough carbs for me – hah). I use Udi bread for my garlic bread. I put two slices down on a cookie sheet and then I smother it with my garlic spread. For my garlic spread I use non dairy butter, a tiny sprinkling of crushed red pepper, italian seasoning, and a whole lot of garlic powder. I mix it all together until it’s nice and creamy.
Once my vegetables were cooked enough & my pasta was done, I combined the two in a giant saute pan.
Of course I added in more butter when I combined the noodles & the vegetables. I might have also added some more garlic powder….. don’t judge.
The garlic bread was a success. I ended up using the dairy free mozzarella cheese (daiya) and melted it on top of the slice of bread. I was a little worried that it would too fake but OH MY GOODNESS was I wrong. This. garlic. bread. was. delicious!!!!!!!
1 box gluten free pasta
¼ c Dairy free butter
¼ c dry white wine
1 tbsp Italian Seasoning
2 tbsp garlic powder
Vegetables (there’s no limit here – add in whatever you like & however many veggies you like)
Cook your pasta according to the directions on the box. Saute your veggies in the butter. While your veggies are sauteing, add in the wine, italian seasoning, and garlic powder. I also sprinkled in a little salt here (not enough to even measure)
Once your pasta is cooked, drain & add right to the veggies.
2 slices udi bread
¼ c Dairy free butter
½ teaspoon italian seasoning
½ tablespoon garlic powder
Sprinkling crushed red pepper
Dairy free mozzarella cheese
Preheat your oven to 375. Place your udi bread on the cookie sheet. Mix together the butter, italian seasoning, garlic powder, and crushed red pepper in a bowl until creamy. Spread your creamy butter on top of your bread & top with mozzarella cheese. Bake for 3-4 minutes until crispy & golden brown.