Remember the canned pasta you used to eat as a kid from the famous “chef?” 😉
This recipe is a knock-off of that. But better!
To make this gluten free I used brown rice pasta, but there are other varieties of gluten free pasta. Feel free to use whichever you and your family prefer. Or you can make your own pasta.
I personally love making this for lunch because it is really quick and easy. There is never any whining when I serve this up. Sandwiches can get boring, and let’s face it, especially during the summer when we are constantly packing food for the beach or pool, it’s usually a sandwich thrown in the cooler. So when we are actually home for lunch, I like to whip up something other than a sandwich.
15oz no-salt-added organic tomato sauce
2 tbsp milk of almond or cashew milk
1/2 tsp onion powder
1/4 tsp paprika
1 tsp Himalayan sea salt
3-4 tablespoons nutritional yeast
1 cup uncooked gluten free pasta of choice
- In a medium saucepan, stir together everything except the pasta. Bring to a simmer.
- Bring a medium pot of water to a boil. Once boiling, put in the pasta and cook until al dente. Drain the pasta then pour the pasta into the sauce, and stir to combine.