gluten-free ~ dairy free ~ vegan option
I am currently basking in the sun in Florida, contemplating all the amazing seafood I could eat at one of the great, local restaurants. I can imagine the cocktail I will have while I wait for my dinner, enjoying the peace and tranquility of the ocean view. And just as my food comes out from the kitchen….I am ripped from my foodie fairytale and am promptly thrown back into reality. I am welcomed by the decibel crushing screeching of my two kids; age five and two. They are passionately screaming at each other over a plastic dragonfly while simultaneously trying to eat each other puffs and chase a deranged crab that has been bizarrely stalking us all morning. My daughter looks like the energizer bunny on steroids and my son is eerily reminiscent of Stewie from Family Guy. And at that exact moment, as my kids begin to meltdown from a full day at the beach, I also realize that I am NEVER going to have that meal.
So, instead of ordering the food I am now making the food. And I know three things. One, I’m sun stupid so I really don’t want to put in a lot of effort. Two, it needs to be “family friendly” aka satisfy the grandparents. And three, it needs to be simple enough to make in my limited kitchen at the condo.
Enter, Spaghetti pie stage left.
I found this recipe via the Cooking Light September issue. I made a few minor changes to make this gluten and dairy free, and added in the minced garlic for a little extra flavor. The original recipe also called for chicken sausage but I was unable to find any at my local grocer that didn’t have cheese in them. This would also be a great meal to make vegan. Simply switch out the sausage for crumbled seitan. Serve this with a simple salad and garlic bread and I promise you will have a happy family and maybe even find the time to have that cocktail (or two) you dreamed about. Enjoy!! nom nom
8 ounces of gluten-free spaghetti, I prefer the Tinkyada brand pasta
2 large eggs, lightly beaten; or vegan egg substitute
1 tsp olive oil
6 ounces of mild sausage, chicken sausage or seitan, casings removed if applicable. *30 day substitution below*
2 cloves of garlic, minced
2 cups of tomatoes, chopped
1 cup of onion, chopped
1 (9oz) bag of spinach
1 tsp black pepper
1/4 tsp kosher salt
3 oz shredded cheese or cheese substitute, I used shredded Daiya Cheddar
Cooking spray or oil
*to make this Arbonne 30 day compatible substitute with ground turkey and season with 1/2-1 tsp of salt, pepper and garlic powder.
- Place an 8-9 inch cake pan or pie dish in oven. Preheat oven to 500F (leave pan in oven as it preheats).
- Bring a large saucepan filled with water to boil over high heat. Add pasta; cook 6-7 minutes or until almost done; drain.
- Place eggs in a large bowl. Add hot pasta; toss to coat.
- Heat oil in a large skillet over medium-high heat. Add sausage and garlic; cook 2 minutes or until browned, stirring to crumble. Add tomato, onion, and spinach; cook 7 minutes or until liquid has almost evaporated, stirring occasionally. Add sausage mixture to pasta mixture. Stir in pepper, salt and 2 ounces of cheese.
- Carefully remove pan from oven; coat pan with cooking spray or oil. Add pasta mixture to pan; sprinkle with remaining 1 ounce of cheese. Bake at 500F for 20 minutes. Remove pan from oven, cut into wedges.