I just realized today is my One Year Blog-iversary!
I almost missed it! I can’t believe it’s only been one year. Gluten Free Gidget has been such a wonderful, fulfilling journey. I have met so many wonderful people and learned so much through blogging. I want to take this time to thank each and every one of you. You mean the world to me!
Now, business as usual…
GF Guy loves Pasta with Vodka Sauce. I decided to try my hand at it. Unfortunately, I ran out of Vodka and had to improvise. The taste did not suffer, nor did our stomachs! I also used the leftover tofu filling from my Stuffed Chicken recipe instead of the usual heavy cream. Again, delicious! Enjoy!
– 16oz. Gluten Free Pasta
– 1 tablespoon Extra Virgin Olive Oil
– 1 tablespoon Earth Balance Margarine
– 1/8 of a Yellow Onion, diced
– 2 cloves Garlic, minced
– 1/2 cup Vodka
– 1/2 cup dry White Wine
– 1 cup Low Sodium, Organic Chicken Stock
– 1 can (24 oz.) Tomato Puree
– 1 can (14.5 oz.) Fire Roasted Diced Tomatoes
– 3 to 4 tablespoons Basil
– Herbamare and Black Pepper, to taste
In a large skillet, saute onion and garlic in oil and margarine 3-5 minutes.
Add vodka and reduce by half.
Add stock and tomatoes, bring to a bubble and reduce heat to a simmer. Season with Basil, Herbamare, and Black Pepper.
While sauce simmers, cook pasta according to package instructions, drain, and set aside.
Stir tofu filling into the sauce. Return sauce to a bubble and remove from heat.
Toss pasta with sauce and a sprinkle of Vegan Parm and serve.
Because GF Guy and I are veggie lovers, we added peas, steamed broccoli, and steamed spinach to our plates.
It is always such a sense of accomplishment when you are able to use leftover ingredients! Isn’t it? Speaking of leftovers, this recipe makes a HUGE amount of pasta and sauce. Either prepare yourself to have lots of leftovers, or plan to feed a small army!
Do you have an ingredient you always seen to have leftovers of? How do you use it?