Dr. Noodles Italian Pasta Salad
2 Packages of Dr. Noodles pasta (any kind)
1/4 pound chopped salami
1/4 pound chopped pepperoni
1/2 pound diced raw cheese (your choice, if dairy free, skip)
1 (6 ounce) can chopped black olives
1 red chopped bell pepper
1 green chopped bell pepper
3 medium chopped tomatoes
1 cup of homemade Italian dressing
1 tablespoon grated raw cheese (optional)
salt and ground black pepper to taste
Start by cooking Dr. Noodles pasta; first put it in boiling water, stir, and time. Cool pasta.
In a large bowl, combine the pasta, salami, pep-peroni, raw cheese, black olives, red bell pepper, green bell pepper and tomatoes. Cover, and re-frigerate for at least one hour. Right before serv-ing, pour dressing over the salad, salt and pep-per, and mix well. Top with grated raw cheese.
This will serve 12. Cut recipe in half to serve 6.
Homemade Italian dressing
1 1/2 tsp. organic garlic powder
1 tbsp. organic onion powder
2 tbsps. ground organic oregano
1 tbsp. dried organic parsley
1 tbsp. ground organic basil
1/4 tsp. ground organic thyme
1/2 tsp. dried organic celery flakes
1 tsp. salt
1 tsp. black pepper
1/2 cup olive oil
1/4 cup vinegar (this can be any kind, balsamic is my personal favorite)
Combine the dry ingredients in a bowl, mixing well. The dry mix will make many servings that you can use later, so store left overs in a sealed container in your refrigerator. Next, mix the olive oil and vinegar together with two tablespoons of the dry mix. You may want to use a whisk or a blender.
Use or refrigerate.
Non-Dairy Mac and Cheese Sauce
1 cup diced potatoes (or russets)
¼ cup diced carrots
⅓cup chopped onion
¾ cup cooking water
½ cup raw cashews (soaked for 30 minutes)
¼ cup almond milk
2 tablespoons nutritional yeast flakes
1 tablespoon lemon juice
¾ to 1 teaspoon salt
¼ teaspoon garlic powder
1 pinch paprika
Bring several cups of water to boil in a small pot. Place chopped potatoes, carrots, and onion in the boiling water, and cook for about 10 minutes, or until vegetables are tender and soft enough to blend.
When veggies are soft enough to blend, use a slotted spoon to remove them from cooking wa-ter, and place them in your blender. Add ¾ cup of that cooking water to your blender, along with your remaining ingredients. Blend until smooth.
Pour sauce over your cooked Dr. Noodles maca-roni noodles in a dish of your choice, taste for salt, and serve immediately.
You can also bake this for 15 minutes at 350 de-grees. If you would like you can add some gluten free bread crumbs to the top before baking.
Pasta with Rosemary Shrimp Scampi
Coarse salt and ground pepper
1 package of Dr. Noodles spaghetti
1 pound large peeled and deveined frozen shrimp, thawed
3 tablespoons coconut oil
2 garlic cloves, minced
2 tablespoons coarsely chopped fresh rosemary
1/4 teaspoon red-pepper flakes
1 tablespoon fresh lemon juice
In boiling salted water, cook spaghetti 7 minutes.
Cook shrimp for about 5 minutes or until it looks done. Set aside.
Heat oil over medium; add garlic, rosemary, and red-pepper flakes. Cook, stirring, until garlic is golden, 1 to 3 minutes. Remove from heat; return pasta and shrimp to pot. Add lemon juice and enough pasta water to create a thin sauce that coats pasta. Season with salt and pepper, and serve.
Garbanzo Bean Spaghetti Carbonara
½ onion, chopped
2 tablespoons coconut oil
½ lb bacon (uncured, organic)
2 tablespoons of butter (organic)
3 egg yolks (organic)
1/3 cup unsweetened almond milk
¼ cup raw cheddar cheese
½ tsp sea salt
1 package of Dr. Noodles spaghetti
Heat oil in pan and sauté onion until trans-parent Add the bacon and cook until bacon is crisp. Remove from pan and keep warm. Melt butter in the same fry pan with the bacon fat, remove from heat Stir in egg yolks and season to taste with sea salt and pepper. Stir in the almond milk and cheese. Add the onion and bacon mixture and mix thoroughly. Cook pasta in boiling salt water until tender. Drain. Mix everything togeth-er and serve immediately. (You can add more cheese at the end if you prefer)
Should serve 4