No Noodles: 6 Gluten-Free Ways to Eat Pasta Sauce
I have a confession: Pasta Week is killing me. For medical reasons, I am not eating wheat for 30 days, and unfortunately this is only the third week of the new diet, so mac and cheese, fall vegetable orzo, and — my favorite — pappardelle topped with a rich, meaty tomato sauce are all off-limits. But that doesn’t mean I can’t enjoy the same long-simmered sauces I would normally eat over noodles.
Here are six alternative ways to eat pasta sauce, some noodle-like and some not.
1 On a potato: Pour pasta sauce over a split-open baked potato, or a boiled and mashed potato, for a sort shepherd’s pie. This also works with a sweet potato.
2 Over polenta: A bowl of creamy polenta with a spoonful of ragù could give a plate of pasta a run for its money. Or cool the cooked polenta and cut it into cakes that can be grilled or baked and eaten with pasta sauce.
3 With cooked whole grains: Whole grains like quinoa, kasha and rice are the perfect vehicle for flavorful sauces.
4 Over roasted vegetables: Although any type of cooked vegetable could work, the toasty flavor of roasted vegetables is especially satisfying.
5 Over squash: Cook a spaghetti squash and shred the flesh into miraculously noodle-like strands, or use a mandoline or sharp knife to shred zucchini into thin strips. Salt the zucchini strands and let them sit in a colander for about 30 minutes, then squeeze out any excess moisture before briefly sauteing them or using them raw. These “noodles” are especially good with pesto.
Do you have any suggestions for gluten-free accompaniments to pasta sauce?