This recipe was highly requested on Instagram yesterday, so I wanted to provide it for you just in time for the holidays.
I could eat pasta any time of year.
Hey, I’m half Italian, so my love for carbs, wine, (vegan) cheese, and fresh produce is in my blood. But since gluten bothers me when I eat it (it causes eczema, stomach issues, etc.) I had to find an alternative. Life without pasta is no life at all. So, I’ve come up with a recipe that combines both raw zucchini noodles with organic brown rice noodles, so you get the best of both worlds. With this dish you can really have your pasta and eat it, too.
- 1 box of organic brown rice noodles
- 1 can of organic stewed or puréed tomatoes with basil
- 1 organic sweet onion, diced
- 4 cloves of organic garlic, finely chopped
- 1 jar of Divina roasted red peppers, finely sliced
- 5 to 10 sun-dried tomatoes, to taste (Soak for 30 minutes to 1 hour before cooking)
- 1 to 2 organic zucchinis, spiralized, or use a box of raw organic Cece’s Veggie Noodle Co.
- A few sprigs of fresh thyme, dill, basil, and rosemary, to taste (Or, 1 teaspoon of each, dry), finely chopped
- Celtic sea salt, red pepper flakes, and quality ground black pepper, to taste
- On low heat, caramelize the onion in a pan using water in place of oil, stirring constantly with a wooden utensil.
- Add in the garlic once the onion is translucent and has a nice caramel colour. Sautée for a few minutes until fragrant, stirring all the while so the garlic does not burn.
- Turn to medium heat. Add in the can of stewed tomatoes, roasted red pepper, sun-dried tomatoes, thyme, and rosemary to the pan. Let simmer for ~10 minutes while stirring occasionally.
- While your sauce is cooking, boil a pot of water, then add in the brown rice noodles.
- Once the brown rice noodles are cooked, drain them, then add them back into the pot. Add in the raw zucchini noodles with the cooked brown rice noodles. Then, place the lid on top so they will steam.
- Once the noodles are to the texture of your liking, serve them on a plate. Top them with a heaping scoop of sauce. Add fresh herbs, ground black pepper and Celtic sea salt, and red pepper flakes, to taste.
- Enjoy this festive, filling, gluten-free and oil-free meal by candlelight.