When I first got married my mother in-law brought our niece for a visit. This little niece is so super-duper cool that I was pretty much willing to bend over backwards and do anything she wanted. (Bad aunt! Spoiling the 7 year old!) Every night I would ask her what she wanted for dinner and make whatever her little royal highness requested. (This was obviously in the days before I had children!) One night she asked for spaghetti. Easy-peasy, right? So I cooked the noodles, poured the canned spaghetti sauce over it and served it. And my sweet little niece looked…. disappointed. “That’s not spaghetti” she duly informed me.
Um… It’s not? Let’s see… Noddles… sauce… Looks like spaghetti to me. So she and her grandma taught me how to make “real” spaghetti… And let me tell you… It’s pretty good!
First, you boil the noodles according to package instructions. Please don’t use plain white noodles… It will taste good, but it will hurt my feelings. My favorite pasta is quinoa pasta, which is gluten free. If you must use plain white noodles, would you please mix it half-and-half with multigrain noodles, just to make me happy? Thank you!
So, after you drain the noodles, saute some chopped garlic in the bottom of your noodle pot. Pour the noodles back in and add a little olive oil. Then add about a teaspoon of salt and a handful of fresh, chopped parsley. Lastly, add 1/4 – 1/2 cup of Nutritional Yeast Flakes. Then tell me if this isn’t one of the most delicious noodles dishes you’ve ever had!
- 1 package gluten free pasta (we prefer quinoa)
- 4 cloves garlic, chopped
- 2 tbsp olive oil
- 1 tsp salt
- 1 cup fresh parsley, chopped
- 1/4 – 1/2 cup nutritional yeast Flakes
- Cook pasta according to package instructions.
- When pasta is cooked, drain the pasta and rinse. Set aside.
- Saute garlic in olive oil.
- Pour noodles into the pot with the sauteed garlic. Reheat the noodles (if necessary) until the noodles are hot.
- Add salt, parsley and nutritional yeast flakes.