![]() ![]() Sauce or Seasonings: Some faves include Old Bay, crushed red peppers, spicy salsa or better yet….Sriracha! I’m a sucker for adding a little heat anywhere I can.Veggies: I’m obsessed with adding baby peas to my dish but chopped broccoli or even spinach would be delish.Proteins: veggie dogs or vegan sausage links are my fav but feel free to experiment.Add garlic and thyme leaves and saut another minute. Meanwhile, heat butter in a Dutch oven over medium heat. Bring a large pot of salted water to a boil to cook the pasta. Serve as is or feel free to stir in any of your desired mix-ins, such as: 12 ounces gluten-free rigatoni or penne (we like brown rice pasta) 1. And since the sauce is naturally gluten-free, why ruin a good thing? I used Banza pasta which is made from chickpeas so I get 2x the protein, 4x the fiber and the confidence knowing that it’s produced in a dedicated gluten-free, wheat-free, soy-free, egg-free, and nut-free facility. ![]() Speaking of pasta, now is the time to add your favorite cooked pasta to our sauce! Use whatever shape you like but I love using shells! There’s just something about how all that cheesy goodness fills the cavity of each shell, making every bite more magical.
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