- Alicia Ann Lip
Vegan, Gluten-Free Aglio Olio Spaghetti (Good bye to Bloating!)
What I like about this recipe is that it is so simple to make, and most likely all the ingredients can be found in your kitchen cabinet or in the fridge! Comforting, warm, and stay bloat-free after enjoying this meal. Usually, I am pretty allergic to wheat and gluten foods, so gluten-free is the only way to go! I like my GF pastas to be either made of rice, quinoa or corn. Flavourful, chewy and super satisfying. In fact, this recipe can be prepared and served in 30 mins! Say goodbye to bloating, gassy stomach and indigestion. Furthermore, pink salts are a way healthier option than regular salt. Pink salts prevent bloating in individuals yet providing a wholesome savoury flavour to your dishes, not to mention the high amounts of minerals in these pink salts. So start by shopping for pink salts and GF pastas!
Ingredients:
1/3 cup of garlic (chopped)
1 cup of green scallions (chopped)
1/2 cup of extra-virgin olive oil
2 tsp of pink Himalayan salts
1 pack of gluten-free rice spaghetti (I used NowFoods brand)
Handful of fresh pomegranates (garnish)
Sprinkle red pepper flakes (optional for spiciness)
Method
Start by boiling water in a pot to cook the spaghetti, follow the instruction based on the pasta packaging. For mine, it took me 15 mins to fully cook the spaghetti until al dente. Make sure to add 1 tsp of pink salts to the boiling water, to help the pasta from sticking and make it tasty. Meanwhile, heat pan to medium low heat, and pour in oil. Stir fry the garlic at medium to low heat to prevent burning. Lightly brown the garlic and you know when it is ready when there is a lovely garlic-y aroma! Add in the scallions, and stir for 2 minutes or so. Next, drain the cooked spaghetti from pot and add into pan. Use a tong to toss around the pasta and mix well. Add the remaining pink salts and adjust according to your preference. To add a little spice, I like to sprinkle loads of red pepper flakes over my pastas. Also for garnish, drizzle pomegranates over top of pan and serve while still warm.
22 views