4 cloves garlic
1 package De Bolle lasagna-gluten free, no boil
1 jar pasta sauce
1. Preheat oven to 350.
2. Chop vegetables in chunks and place in vitamin or food processor to mince.
3. Line pan with one layer of noodles.
4. Add minced veggies, thin layer of tomato sauce and spread goat cheese loosely.
5. Repeat until at top of pan. Top with layer of tomato sauce and goat cheese.
6. Cook, covered for 1.5 hours or until noodles are soft.
I absolutely can’t live without these noodles. They’re easy and yummy.
1/2 package Annie Chun’s Pad Thai noodles
1 shallot, sliced
3 cloves garlic, chopped
2 tbs grapeseed oil (any oil will work)
2 cups sliced baby portabellos
1 cup chopped asparagus
1 cup cabbage, chopped
1 cup baby carrots chopped
2 campranillo tomatoes, chopped
1 tbs soy sauce
1 tbs brown rice vinegar
Cayenne to taste
Crushed red pepper to taste
Salt to taste
Cook noodles according to the directions on the package. Heat oil and add shallots, garlic, and crushed red pepper. Cook until transparent.
Add mushrooms, asparagus, and carrots. Cook until tender. Add other vegetables and noodles. Cook for a few more minutes.
Add soy sauce, brown rice vinegar and cayenne to pan.
1 package gluten free angel hair pasta
4 baby portabello caps, chopped and rinsed
1 small shallot
1 tbs coconut oil
2 cups cherry tomatoes, chopped in half
1 tbs pine nuts
Fresh basil-cut in strips (optional)
1 tbs pesto paste
2 tbs olive oil
salt, to taste
Cook pasta according to directions on box. Drain in colander and rinse with cold water under cool to touch.
Heat coconut oil in pan until melted. Add shallot and cook until transparent. Add mushrooms and cook until done (about 5 minutes). Set aside.
Mix sauce ingredients well using a whisk. Adjust ratios to taste.
Mix all ingredients together in a large pot. Add cherry tomatoes and fresh basil to top. Serve and enjoy!