Vegan Rice Noodle Spaghetti

   

I love pasta but gluten does not love me. I know there are gluten free pastas but I’m not a big fan of them. So now, I use rice noodles, the same noodles used in Pad Thai and other oriental cuisine dishes. I absolutely love these noodles and they’re so light. I use them in all pasta dishes.

Ingredients:

Half a box of rice noodles 

1 can of black eyed peas, rinsed of all its juices and water

6 organic baby portabello mushrooms chopped

3-6 handfuls of spinach, kale and swisschard mix

Favorite spaghetti sauce 

Boil 8 c of water. Take off burner and add rice noodles. Let sit for about 5 minutes. Sauté mushrooms and beans first, then add greens towards the end, pour spaghetti sauce on top. Get a bowl, put in rice noodles and then spaghetti mix on top. Enjoy!

xoxo, 

Simply Moniqua

4 Comments Add yours

  1. lexilife says:

    That looks amazing! Right up my street hehe. Never tried rice noodles but they look good – what’s different as opposed to egg noodles?x

    http://www.lexilife95.wordpress.com

    Liked by 1 person

    1. Moniqua says:

      Thank you so much. I was really cleaning out my fridge and pantry because I didn’t want to buy groceries lol. I’m vegan so I don’t eat anything that has animal products in it. Plus with rice noddles it’s less calories, cholesterol and nasty stuff. The rice noodles are just rice and filtered water.

      Liked by 1 person

    1. Moniqua says:

      Thanks for sharing!

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s