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Juliebove

Need Pasta Ideas.

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I just cleaned out my cupboard and I have all kinds of pasta. Just too much of it. Daughter and I started eating a lot less of it since we ran out of our faux parmesan cheese. Pasta with red sauce just is no good without some sort of cheese. Guess I will go back to the nutitional yeast for the time being. It's better than nothing.

I have some large shells for stuffing. I do those with mashed potato and onion, slather on more sauteed onion and make faux pierogies.

I have some quinoa macaroni that I use for tuna casserole. I don't really like that but daughter does.

I have one package of lasagna that I will break in large pieces and do with chicken and gravy.

Might have a couple of packages of spaghetti and fettucini. No problems with those. Can mix with bits of pot roast and au jus.

Smaller shapes can go in soup.

There are a couple of packages of angel hair pasta that I might just throw out. As I recall, they were pretty flavorless. Some odd brand. I think I mail ordered them.

But I have a lot of packages of medium shapes that I don't know what to do with. Mostly rice, but some corn and perhaps some quinoa. Yes, I can mix with ground beef, tomatoes and maybe some corn but daughter will only eat that so often and frankly I am sick of it. We ate a ton of that when I was growing up, and there was a never ending story where my grandma made it while babysitting us. She had a large family and wasn't used to cooking such a small amount. We had it for breakfast, lunch and dinner!

So what to do with the rest? We can't have dairy, peas, eggs, almonds, peanuts, or soy in addition to the wheat/gluten. Most of the recipes I see online call for cream soup, dairy or other things we can't have.

Neither of us really likes fish although we will eat tuna. Daughter has pretty much gone off beef and I don't much like chicken.

I do have a pasta salad recipe that I have made with quinoa pasta, but I think I'm out of it. Last time I tried it with a rice pasta I didn't feel it held up so well, but I might try it again. In the meantime, I must refrain from buying any pasta!

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My mom used to fry leftover noodles. Maybe with some bacon or sausage? Might be a good use for the angel hair.

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Can you do any nut butters? Do you have a soy sauce replacement?

We like peanut butter noodles around here. It's a mix of peanut butter, soy sauce, broth, ginger and garlic. It's a savory nut butter dish. I think I remember no garlic as well for you, but I think it would still be good.

We like stir-fried noodles and noodle pancakes with stir-fry on top.

Hope that helps.

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My mom used to fry leftover noodles. Maybe with some bacon or sausage? Might be a good use for the angel hair.

Maybe with bacon. I'm not a big sausage lover. Thanks!

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Can you do any nut butters? Do you have a soy sauce replacement?

We like peanut butter noodles around here. It's a mix of peanut butter, soy sauce, broth, ginger and garlic. It's a savory nut butter dish. I think I remember no garlic as well for you, but I think it would still be good.

We like stir-fried noodles and noodle pancakes with stir-fry on top.

Hope that helps.

Not really. Daughter is allergic to peanuts and we're both allergic to almonds. Neither of us really like any of the other nut butters. I don't like garlic.

Someone gave me a soy sauce recplacement recipe but it seemed rather complicated so I never tried it. I don't really like soy sauce that much to begin with.

Thanks!

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Maybe with bacon. I'm not a big sausage lover. Thanks!

If you like bacon, it goes with so many things. To the bacon, you could add mushrooms, or cabbage and sautee and toss with the pasta or cubed butternut squash. For the squash, season as you like with salt, pepper, herbs,etc. sautee in a large pan in a good amount of oil until lightly browned. Add a just a bit of broth or pasta water. Cover. Steam just until it finishes cooking-tender to the way you like and add the pasta and toss Add in bacon at whatever point in the process that seems right to you. Add garlic or onion to any of the variations, if you like them and if they fit in your diet.

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This is a recipe that I used to make often before Gluten Free. Although I think you can find the ingredients to adapt to being gluten free.

Tuna and Macaroni Salad

Ingredients:

2 cups uncooked elbow macaroni

2 cans (6 ounces) light water-packed

tuna, drained and flaked

2/3 cups chopped bell pepper

2/3 cup chopped celery

1/2 cup shredded carrots

1/4 cup diced radishes

2 green onions, chopped

2 tablespoons parsley flakes

3/4 cup mayonnaise

1/2 cup ranch salad dressing

1/2 cup grated Parmesan cheese

2 tablespoons ground black pepper (optional)

Directions:

Cook macaroni according to package directions.

Meanwhile, in a large bowl, combine the tuna,

vegetables and parsley. Drain macaroni and

rinse in cold water; add to tuna mixture.

In a small bowl, combine the mayonnaise,

ranch dressing, Parmesan cheese and pepper.

Pour over salad and toss to coat. Can

be eaten immediately or refrigerate

over night. Serves 6

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If you like bacon, it goes with so many things. To the bacon, you could add mushrooms, or cabbage and sautee and toss with the pasta or cubed butternut squash. For the squash, season as you like with salt, pepper, herbs,etc. sautee in a large pan in a good amount of oil until lightly browned. Add a just a bit of broth or pasta water. Cover. Steam just until it finishes cooking-tender to the way you like and add the pasta and toss Add in bacon at whatever point in the process that seems right to you. Add garlic or onion to any of the variations, if you like them and if they fit in your diet.

Thanks!

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This is a recipe that I used to make often before Gluten Free. Although I think you can find the ingredients to adapt to being gluten free.

Tuna and Macaroni Salad

Ingredients:

2 cups uncooked elbow macaroni

2 cans (6 ounces) light water-packed

tuna, drained and flaked

2/3 cups chopped bell pepper

2/3 cup chopped celery

1/2 cup shredded carrots

1/4 cup diced radishes

2 green onions, chopped

2 tablespoons parsley flakes

3/4 cup mayonnaise

1/2 cup ranch salad dressing

1/2 cup grated Parmesan cheese

2 tablespoons ground black pepper (optional)

Directions:

Cook macaroni according to package directions.

Meanwhile, in a large bowl, combine the tuna,

vegetables and parsley. Drain macaroni and

rinse in cold water; add to tuna mixture.

In a small bowl, combine the mayonnaise,

ranch dressing, Parmesan cheese and pepper.

Pour over salad and toss to coat. Can

be eaten immediately or refrigerate

over night. Serves 6

Thanks but can't do eggs or dairy.

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Do you like pesto? I use a really good fresh pesto that has no dairy, you could also make your own, toss with things like sauteed zucchini, fresh tomatoes and maybe toasted pine nuts

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Do you like pesto? I use a really good fresh pesto that has no dairy, you could also make your own, toss with things like sauteed zucchini, fresh tomatoes and maybe toasted pine nuts

I like a little bit of it. I also like pine nuts. Thanks!

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I've gone nightshade free again, so I'm having to rethink pasta as well. I've added it to salad recently--I keep spinach and arugula in the fridge, add the pasta, some form of meat or garbanzo beans, and a bit of a mild goat cheese that I've been tolerating well. (No hives or any of the other symptoms.) But even without the goat cheese, adding Bolthouse Farms vinaigrette dressings makes the pasta and the vegetables taste fabulous. The Raspberry Merlot, at the very least, doesn't appear to have anything that you're allergic to. (I checked the bottle that's in my fridge.) I know it's soy, dairy, and gluten free.

I'm also adding it to vegetarian (vegan, since there shall be coconut milk in it) pot pie in a couple days instead of potatoes.

I've been making stir-fries with both pasta and rice as of late.

Hopefully that helps some.

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I've gone nightshade free again, so I'm having to rethink pasta as well. I've added it to salad recently--I keep spinach and arugula in the fridge, add the pasta, some form of meat or garbanzo beans, and a bit of a mild goat cheese that I've been tolerating well. (No hives or any of the other symptoms.) But even without the goat cheese, adding Bolthouse Farms vinaigrette dressings makes the pasta and the vegetables taste fabulous. The Raspberry Merlot, at the very least, doesn't appear to have anything that you're allergic to. (I checked the bottle that's in my fridge.) I know it's soy, dairy, and gluten free.

I'm also adding it to vegetarian (vegan, since there shall be coconut milk in it) pot pie in a couple days instead of potatoes.

I've been making stir-fries with both pasta and rice as of late.

Hopefully that helps some.

Thanks! I will look for that.

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you said you dont like fish, I dont know if you count seafood as fish lol. but my family has shrimp, or shrimp + chicken, or whatever other seafood is on sale/in the freezer with pasta. sometimes we do alfredo sauce...but two other good ones are just mix up some pesto with a little bit of olive oil (or whatever other oil you use) and toss the pasta in it. you could try with any sauce like pesto if you dont like that. The other way is using some olive oil and a spice mix. Something like a red pepper mix maybe, or there are oriental spice mixes out there. Im sure you could find some that are gluten free. we find it makes a nice light dinner.

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