I’m trying to cook healthier lately and limit things such as bad fats, corn products, gluten and sugar. I found this spaghetti made with quinoa and thought I’d give it a try. I made a simple olive oil and red pepper sauce for some kick. It was great! I was surprised that it tastes exactly the same as regular spaghetti. It has a little more bite to the texture so you may want to play around with the boiling time (but be careful not to overcook.) It’s a great substitute and I’ll be using much more of it!
1/2 lb. box of quinoa pasta
1 Tablespoon red pepper flakes
4 cloves garlic, finely chopped
1/4 cup shredded parmesan
Splash half n’ half
Siracha Sauce (to taste- I used about 5 drops)
Salt and Pepper to taste
1 Tablespoon chopped parsley as garnish
Heat a pot of water to a roaring boil. Add the quinoa pasta and cook as directed (about 10 minutes.)
Meanwhile in a saute pan, heat about a tablespoon of olive oil on medium heat. Add garlic and red pepper flakes, cooking only about 30 seconds. Be careful not to burn.
Strain the noodles and add them to the pan with the garlic and red pepper. Add enough olive oil to coat the noodles so they aren’t dry (probably about 1/4 cup, but do it to your liking, a little at a time.) Add a few drops of the Siracha sauce, Parmesan, salt and pepper. Add the half n’ half to the center of the pasta and turn the heat off. Mix well and serve, garnished with parsley.
*note: you should be able to find the quinoa pasta in the gluten-free or natural foods section of the supermarket