Tag Archives: spaghetti

Pasta Primavera – Gluten Free, Dairy Free

4 Jan

When I saw this recipe I knew I wanted to adapt it for my family.  We love pasta in this house and are always looking for new ways to get this.  This is rich and creamy and full of veggies too, but was chalked full of dairy and gluten, so with some tweaking and adjusting we had a creamy, hearty dinner.  How can a girl go wrong?

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What I like about this recipe is it is easy to adapt from whatever veggies you have on hand.  And easily make it vegan by omitting the ham and using veggie broth!
Gluten Free, Dairy Free Pasta Primavera – adapted from Ree Drummond’s recipe

What You Need

butter substitute – I personally like Earth Balance
1 cup chopped carrots (I used heirloom)
1 cup fresh green beans, ends trimmed
4 ounces white mushrooms, washed and sliced
1 large onion, diced
1/2 cup frozen peas
1 cup diced cooked ham (I used turkey ham)
1 TBSP dried basil
1 pound gluten free spaghetti, broken in to 3rds and cooked according to package directions
Sauce
1/2 cup white wine
1 cup chicken broth
1 cup coconut milk (or milk substitute of your choice, plain, unsweetened)
Salt & Black pepper to taste
1 cup shredded mozzarella rice cheese
What you do ::

Melt 1 – 2 tablespoons butter substitute in a large skillet over medium heat. Add the carrots and cook for 5 minute, then add the green beans and cook for an additional 3 – 4 minutes. Remove from the skillet and set aside. Add 1 additional tablespoon of butter substitute to the skillet and allow it to melt. Add mushrooms and cook for 3 to 4 minutes, or until they are starting to soften. Remove from the skillet and add to the other vegetables. Set aside.

Add 1 tablespoon of extra virgin olive oil to the skillet and allow it to warm. Add the onions to the skillet and cook for 4 – 5 minutes, or until they start to brown. Pour in the wine and the chicken broth and stir.  Return to a gentle boil and cook for 3 to 4 minutes, allowing it to reduce by about half. Stir in the milk, bring to a very gentle boil and then add cheese to melt. Season with black pepper and salt to taste. Let the sauce thicken for about 2 to 3 minutes. Add all the vegetables to the sauce, then add the frozen peas, diced ham, and basil. Stir to combine and allow the veggies to warm again.

Toss with pasta and serve!

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Dairy-Free White Spaghetti

4 Jun

I absolutely love this recipe.  It is creamy and rich, full of flavor, and full of love.  I created and recreated this recipe until it got just the “right” flavor, so yummy!

What you’ll need:

6 – skin on, bone-in chicken thighs

1 – medium yellow onion, chopped

1 lb chopped fresh button mushroom

Butter Substitute (I love Earth’s Balance)

couple of Tablespoons flour

4 cups unsweetened coconut milk (Or your favorite non-dairy milk – just make sure it’s not vanilla!)

salt and pepper

2 cups mozzarella flavored cheese substitute, shredded (I love Rice Shreds)

1lb spaghetti noodles, broken into pieces (I recently found a package of these, already broken, they worked perfectly! but regular length broken by you works well too!)

preferably a cast iron dutch oven that you can place directly in to the oven

:: As always, please read all packaged food before adding to your meal.  Food packaging is not consistent over brands or even by region.  Please ensure that the food you are eating is safe for you and your family, and their needs. ::

How to make it:

Heat your cast iron dutch over over medium heat and melt a couple tablespoons of butter substitute, salt and pepper the skin of your chicken and place in to the yummy melted butter, skin side down, and cover.  I usually reduce the heat slightly and let cook until your meat is done.  Look at that yummy, crispy skin!

Remove the chicken from the dutch oven, cover with towel, and set aside to cool.  While the chicken is cooling add the mushrooms and onions to the dutch oven (and the yummy pan drippings!) and cook until the onions are soft and the mushrooms have released their juices.

Now I usually remove the onions and mushrooms from the dutch oven because I think it is easier to make a roux without them in there, but if you’re more talented than me it is entirely up to you!

Melt a couple more tablespoons of butter and incorporate a couple of tablespoons of flour with a whisk to make your roux.  Let your roux cook for a couple of minutes to brown up and then pour in your entire container of coconut milk, whisking to combine.

Bring to a boil and add back in the mushrooms and onions, also pull and chop the chicken meant from the bone and add to your sauce.  Also throw in and melt a handful of your cheese substitute.

While all of this is happen bring a pot of water to a boil and cook your spaghetti.  Drain and combine with your sauce in the cast iron dutch oven.  Cover with the remaining cheese.  Transfer to a 350 degree oven and cook for 20 – 30 minutes until bubbly and the cheese is melted.

This is seriously soul food.  It is hearty, it is creamy, and it just fills you up.