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!