Cheesy faux-mage spirals

Mmmmm… cheesy pasta!

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[Reminds me of the Friends episode where Joey is shooting a “mmmmm…noodle soup” commercial]

I digress.

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Considering how sucky the brown rice tortillas were, I had zero expectations for this gluten free pasta.  I mean, they’re both made of rice.

*I have since tried some of the tricks you guys left in the comments section of this post and there is a slight improvement in the texture, but I think I’ll just make chips out of the rest of the tortillas*

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Nice stats.  Nice start.

They cooked like normal noodles.  And they looked like normal noodles.

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So far so good.  But really, taste and texture are far more important than appearance.  So in the interest of not having a brown rice cardboard repeat, I went overboard and cooked the bejeezus out of the pasta.  Al dente came and went, and then an hour later, they were soft and ready for toppings!

Sauce, yes, but first greens.

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All I had to do with the spinach was chuck in a fist-full.  Stirring it in the drained (but still boiling hot) pasta cooked the greens to a perfectly wilty state.

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And then there was the faux-mage.  I don’t care how much you like alfredo, this vegan cashew sauce knocks it out of the park.

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Cheesy faux-mage (v, gf)

  • 1 cup soaked cashews
  • 1/8 cup almond milk
  • 1/8 cup water
  • 1/4 cup nutritional yeast
  • 2 tbsp mustard
  • 1 tsp lemon juice
  • salt (to taste)

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Cheesy faux-mage spirals (v, gf)

Ingredients:

  • De Boles gluten free pasta (I used rice spirals)
  • spinach
  • faux-mage sauce (see above)

Directions:

Cook pasta as per package.  Drain.  Add in uncooked spinach and stir into hot noodles.  Pour copious amounts of faux-mage sauce on top.

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Dig in.  :)

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33 thoughts on “Cheesy faux-mage spirals

  1. Ethel

    oo, me likey! I may need to pick some up. I love me some rice noodles. This will be a change from the Asian rice stick noodles I’m accustomed to. Gracias rubia!

    Reply
  2. kathleen

    I love the quinoa-corn spaghetti noodles by ancient harves. I haven’t had much luck with brown rice noodles. Or any gluten free noodles that aren’t spaghetti (elbows, spirals,etc). I’m glad yours came out okay!

    I have been meaning to write you a “how.to” on kombucha making. I haven’t forgotten just lazy.

    Reply
  3. Roxi J

    I was wondering what your thoughts were on miso. Do you ever use it, and how does it fit into the FODMAPS style of eating?

    Reply
  4. Heidi

    Looks delicious! I cannot wait to try your sauce!
    I use Tinkanyada’s brown rice pasta and absolutely LOVE it! I have never had any trouble with it tasting gummy or uncooked. They have all different kinds too.

    Reply
  5. Erica

    can you give me the details on how to make the cheesy faux-mage? i’d love to try it, since being dairy & soy free i’ve missed cheese so much!

    Reply
    1. Elise Post author

      i soaked them overnight (8ish hours) but anything over 2 hours will be long enough. you just want to soften them up to allow them to blend easily and make a nice sauce.

      Reply
    1. Elise Post author

      you dont have to, but for those who have sensitive GI tracts soaking raw nuts improves digestibility a ton. i actually have dry roasted nuts soaking as i type this so raw isnt the only way to go. basically its not essential to the recipe, just depends on your GI system.

      Reply

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