Okay, who loves spaghetti?! *Everyone in the world raises hand* That’s what I thought. 😉 If you recently gone gluten-free, don’t think for a second that you still can’t enjoy pasta. I’ve had and have made many delicious pasta recipes, while being gluten-free. They have so many brand options out there now. All you have to do is just test them out and chose your favorite one! My two personal favorites are Ancient Harvest and Mueller’s. One is a quinoa blend and the other is a corn and rice blend. Honestly, the Ancient Harvest one is healthier, but Mueller’s is more available for me, and my dad swears it’s the best.
This is a really simple recipe that I’ve made even before going gluten-free. It tastes amazing and you can have it done in minutes!
Gluten-free spaghetti of your choice (I used an 80z box of Mueller’s)
3 garlic cloves (chopped)
Red pepper flakes
Alright, so first boil your pasta. I hope everyone knows how to do that. Next, fill a saucepan with olive oil, butter, and garlic cloves, and red pepper flakes. Let all that heat up together. There really is no measurement. Just use your own judgment and adjust accordingly to however much spaghetti you make. Once the garlic starts to get slightly brown, the sauce is done. Drain your spaghetti and add it into the saucepan. Stir until all of the spaghetti is evenly coated. This is great as it is, or if you’re a cheese lover like I am, Pecorino Romano tastes amazing on top.
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