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.


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!


Simply Moniqua

4 thoughts on “Vegan Rice Noodle Spaghetti

    • 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

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