It is fantastic being able to get your hands on so many items in the grocery stores these days. Even the big food chains have sections with organic and gluten free items.
Never having had rice pasta before I wanted to give it a try and represent my ‘gluten free’ friends. A slightly different texture but definitely a delicious addition to anyone’s cooking repertoire. There is also Rice Lasanga in my pantry just waiting to be paired with other great ingredients and eaten. Give this one a whirl with Rice or Wheat Fettucini and I am sure you will want to cook it over and over again.
I used a prepared jar of a curry sauce to add to this dish and it really turned out good. The one I used is The Masaman Curry Cooking Sauce from Whole Foods. I am sure there are other fantastic curry sauces that you can use. I just happened to come across this one and it looked very interesting.
16 oz. box of fettuccini (use rice fettuccini for gluten free option)
1 Tablespoon olive oil
2 garlic cloves, finely chopped
1/2 teaspoon curry powder
1 Tablespoon salt
1 can 14 oz. unsweetened coconut milk
2 Tablespoons vegan soy sauce
1/2 cup Thai Masaman Curry Cooking Sauce (in a jar)
Cook fettuccine according to package directions - al dente
Heat oil in pan and add the garlic. Saute about 1 minute.
Add the spices and stir to blend.
Add coconut milk, curry sauce, soy sauce to the pan. Stir and cook on medium low for 10 minutes.
Add the noodles to heat through and serve.
If freezing - let cool completely to room temperature. Put in freezer container as defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer
TO PREPARE AFTER FREEZING:
Remove from the freezer and put in the refrigerator 6-8 hours before preparing. Heat quickly in a skillet and get it nice and hot.