Sometimes I create a recipe and get it right the first time out. There's no need to make it again and tweak the recipe before I'm willing to share it with you. And sometimes I have to tweak the recipe A LOT.
Several months ago, I mentioned on my Facebook page that I was devising an MSPI-friendly spaghettios recipe. Well, it's taken me this long to get it right, but here it is!
My kids absolutely adore this recipe. My oldest daughter, who has actually had the real thing from the can, says my version is so much better. Yay! That makes this mama happy!
Source: MSPI Mama
1 15-oz. can plain tomato sauce
15 oz. rice milk (just use the empty tomato sauce can to measure)
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. paprika
¼ tsp. salt
1 tbsp. nutritional yeast, optional (See note.)
1 7-oz. pkg. ring-shaped pasta (I used Creamette, which I found at Walmart.)
water, as needed
Stir together in a medium saucepan all the ingredients, except for the pasta and water. Bring the tomato mixture to a boil and stir in the pasta. Turn the heat down and cook the pasta as it simmers, stirring often to keep the pasta from sticking to the bottom of the pan.
Continue to cook and stir the mixture until the pasta is tender. (The time will vary depending on the size and shape of the pasta but will likely be much longer than indicated on the pasta’s package.) Add a splash of water, as necessary, to keep the sauce from becoming too dry. (I probably added about 1 cup of water by the time I was finished.) Adjust seasoning to taste – including a bit of sugar, if you prefer your sauce on the sweeter side.
Note: Nutritional yeast is not necessary in this recipe, but it helps replace the flavor of cheese. It’s also a nutritional powerhouse, so it’s a great addition to your diet. You can find it at most health food stores or online.
GF: For a gluten-free option, use a small gluten-free pasta. If you can't find one that is satisfactory, try using a gluten-free spaghetti noodle and breaking it into small pieces before cooking.
Link Love: I'm sharing this recipe over at Allergy Free Wednesdays.