Smashing Spaghetti

After 3 hours of shopping, this delicious gluten free spaghetti was my quick dinner for Dhanvantari..but shopping or not, this is a typical weekend dish..he likes his spaghetti! :)

Ingredients:

2 pk gluten free rice spaghetti drained (first cooked al dente in salted water)

Heat:
3 TBSP toasted sesame oil

Sautee for a few seconds:
3/4 TBSP asafoetida (Hing)
1/4 cup dried oregano
3 TBSP dried basil

Add in:
2 cans crushed tomatoes
1/4 TSP smoked chilli flakes (optional)
1 TSP smoked paprika
1/2 cup nutritional yeast
Approx 1/2 cup EV olive oil
2 TBSP apple cider vinegar
1/4 cup maple syrup
1/4 cup tamari or to taste (for salt content)
4 cups plain mock chicken ribs (pea protein or soy based variations are available in health stores)

Cook on medium heat for about 10 minutes until a little thickened. Fold this sauce into the spaghetti, adding in:

1/4 cup green or black kalamata olives chopped (optional)
2 cup parmesan cheese

Sprinkle the spaghetti with extra parmesan cheese, oregano, and a drizzle of olive oil before serving. Serve hot.

Variation:
Super quick and vegan: once the spaghetti is boiled and drained, drizzle generously with olive oil, nutritional yeast, tamari, olives, oregano, smoked paprika and basil to taste. Simple and tasty.

Curried Spaghetti in Bechmel Sauce

Here's one of my recent experiments from Kunti's kitchen! :-) Hope you enjoy it.

Ingredients:
1/4 pk whole wheat Spaghetti, broken in 1/4's, cooked al dente, drained
1 cup mixed veggies chopped small e.g. carrots, green beans, yellow corn
2 tsp asafoetida
Approx 2 heaped tsp curry powder
1 TBSP sea salt
2 TBSP organic coconut oil

Make sure you add a pinch salt and a drop of oil into the pasta when you are cooking it, both for flavor and to help prevent it sticking together.
Heat saute pan on medium heat, add coconut oil. It will be hot enough in a few seconds, dont overheat it. Add spices. Fry for a few seconds, and add vegetables. Saute til tender and add salt. Remove from heat, and mix in the spaghetti and the bechmel sauce (recipe below).

Great served with a salad, a bed of greens e.g. kale, and a sweet and sour chutney. Serve hot. Serves 6 portions.


Bechmel Sauce:
Approx 3 cups organic whole milk
Approx 1 TBSP butter
Approx 3-4 TBSP all purpose flour
1 pinch of paprika
1 pinch of nutmeg
1 pinch of ground black pepper
Approx 1/4 cup tamari

Melt butter in saucepan on a low flame and toast the flour in it til it turns a light tan color. Add in milk and whisk to prevent lumps. Whisk in the spices Keep stirring til slightly thickened, and whisk in the tamari, cook another minute. Remove from heat.