Category Archives: noodle

Vegan, Gluten-Free Pasta Puttanesca is Spicy, Hearty, and Delicious

Autumn is well underway, and our desire to devour pasta dishes continues in earnest. Pasta puttanesca is a traditional Italian dish that tastes great, even without the addition of anchovies. It’s hearty, filling, delicious, and so easy to make. Though most pasta puttanesca recipes utilize thin spaghetti noodles, we had some dried, gluten-free fettucine noodles in our kitchen and decided to use those instead. We were delighted by the results. You don’t need many ingredients to make this wonderful meal. It’s super inexpensive! In fact, you probably have most of the ingredients in your cabinet or refrigerator already.


1 large jar of spaghetti sauce (approximately 26 ounces) or equivalent amount of diced tomatoes
1/3 cup chopped Kalamata olives
1/3 cup capers
1 tablespoon Kalamata olive brine (from your container of olives)
1 tablespoon caper brine (from your container of capers)
2-3 cloves chopped garlic
1/4 teaspoon red pepper flakes
1 tablespoon olive oil
1/2 cup chopped Italian parsley leaves
fresh ground black pepper
sea salt to taste
8 ounces gluten-free noodles of your choice


In a large saucepan, combine spaghetti sauce, olives, capers, caper juice, olive juice, red pepper flakes, and garlic. Simmer at low to medium heat for 20-30 minutes until ingredients are thoroughly blended. An incredible aroma will fill your kitchen! Make sure to stir your sauce frequently so it won’t stick or burn.

As the sauce simmers, boil your pasta noodles in a separate, large pan. Drain in a colander and set aside. Toss with a bit of olive oil so they won’t stick as they cool.

Turn off the heat and remove sauce pan from burner. Stir in the chopped parsley leaves and a tablespoon of olive oil. Season with a bit of ground pepper and sprinkle with sea salt if desired. The sauce will already taste salty, so you might not need any more. Use your best judgement! Pour sauce into the pan with the noodles. Stir until combined, making sure the noodles are well-coated with sauce.

Serve with a sprinkle (or two, or three) of additional chopped parsley for extra zest and visual excitement. This dish serves four hungry people. We like to serve our pasta puttanesca with a nice green salad and a chewy loaf of gluten-free French bread (with vegan butter, of course!) You can store leftovers in your refrigerator for a couple of days. You know what they say about tomato-based sauce dishes — they taste even better the next day. Bon Appetit!

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Vegan, Gluten-Free Italian Fettucine is So Easy to Make!

One of the things we missed the most after we decided to pursue a vegan, gluten-free diet was Italian food. The cuisine is hearty and delicious, but most restaurants serve it with huge dollops of cheese (not to mention pasta made from whole wheat flour and eggs). What’s an Italian food lover to do? Fortunately, October happens to be mushroom season where we live. Chanterelles were on sale at our local supermarket for an insanely low price, and we had a brainstorm. After some deliberation, we were able to whip up this simple, but elegant dish. It’s inexpensive, a cinch to prepare, and will fill you up on a chilly autumnal evening.


2 cups chopped chanterelle mushrooms
1 cup chopped white mushrooms
1/4 teaspoon sea salt (not iodized)
1/4 cup olive oil
1-2 cloves chopped garlic
1/2 cup fresh chopped Italian parsley (If you have trouble finding Italian parsley at your supermarket or co-op, try this dish with chopped basil, instead! Yum!)
Pinch or two of hot pepper flakes
Pinch or two of fresh ground pepper
1/4 cup water
3 cups cooked, gluten-free fettucine (we used a brown rice variety that turned out perfectly!)


Place the mushrooms, sea salt, olive oil, garlic, parsley, water, red pepper flakes, salt, and pepper into a large saucepan and cook at low heat for 15-20 minutes. Do not overcook, or the mushrooms will get mushy. They should retain a slight springiness.

Meanwhile, cook the pasta in a large pan according to package directions. Add a splash of the cooking water to the mushroom mixture and drain the rest of the pasta. Pour the noodles into the pan with the mushroom mixture and stir gently until everything is thoroughly combined and all the water has evaporated. Turn off the burner, remove your delectable concoction from the stove and toss the mushrooms and the pasta together a couple of times to remove excess moisture. Scoop onto plates and serve! If you have any vegan mozzarella or parmesan cheese, you can sprinkle it on top. Otherwise, you’re going to be just fine without it.

This wonderful dish serves 3-4 people. It’s great by itself as a light dinner. For a more robust meal, add a salad and/or a loaf of gluten-free bread. Maybe some gluten-free beer or red wine? Go wild! Leftovers store well in a covered container in your refrigerator for up to three days and taste great reheated. We’re quite sure they won’t last that long.

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Instant Pot Vegan, Gluten-Free Tuna Noodle Casserole with Real Vegan Tuna (Yes, Really!)

We recently made a gluten-free, vegan tuna noodle casserole. Yes, really. Now, a gluten-free tuna noodle casserole is not that hard to imagine – but a vegan tuna noodle casserole? “What in the world,” you may be thinking, “is vegan tuna?” “And where can I get me some of that?” We’re going to start with the burning question: what is vegan tuna, and where can we get it??

The vegan tuna that we used for this recipe is actually called “fish-free tuna”. The brand is Good Catch fish-free tuna, and it looks like this:

good catch fish free vegan tuna

There is also a vegan tuna in oil flavor.

We found it at our local Whole Foods, and you can also order it online from Thrive Market.

As you can imagine, when we found the vegan tuna, our very first thought was “tuna noodle casserole!”

So here is what we came up with:

Gluten-Free Vegan Tuna Noodle Casserole with Real Vegan Tuna!


1 pouch Good Catch fish-free vegan tuna
1 quart Imagine vegan mushroom soup (or other brand)
Enough dry gluten-free noodles or macaroni to make 4 servings
1/2 cup frozen peas or peas and carrots or 1/2 cup chopped mushrooms (optional)

Topping (optional):

1/2 cup – 1 cup gluten-free bread crumbs (depending on how much you want to make)
2 T to 4 T Earth Balance or other stick margarine (depending on how much you want to make)

gluten-free vegan tuna noodle casserole with real vegan tuna


Put all casserole ingredients except the soup in your Instant Pot and mix to break up the vegan tuna. Pour in as much of the soup as you need to just come to the top of and cover everything.

Seal Instant Pot and set to 2 minutes on high (note: next time we will try 5 minutes on low pressure).

Let natural pressure release for 5 minutes, then quick release the rest.

While waiting for it to cook, if you are going to make a topping, melt the margarine, and stir in the bread crumbs (you can also use crushed up potato chips for this if you are unable to find gluten-free bread crumbs).

Open Instant Pot and stir.

If you are going to add a topping, this is when to do it. Gently distribute the topping on top of the casserole, and brown using one of these methods:

1. If you have the Mealthy CrispLid Instant Pot Air Fryer, then just pop that bad boy on top of the Instant Pot, turn it on, and let it go for a few minutes.

Mealthy CrispLid Air Fryer Lid on Instant Pot
mealthy crisplid crisp lid instant pot air fryer

Instant Pot Air Fryer Browning Vegan Tuna Noodle Casserole
mealthy crisplid crisp lid instant pot air fryer browning vegan tuna noodle casserole

2. If you don’t have a CrispLid Instant Pot air fryer, transfer the casserole to an oven safe dish, set your oven to ‘broil’, and broil until the topping is browned.

And there you have it! Vegan tuna noodle casserole with actual vegan tuna!

Recipe by the Pictures

*Note: we used a type of pasta that when combined with the mushroom soup turns a lovely (ahem) shade of brown. Color results will vary depending on pasta, etc..

instant pot vegan tuna noodle casserole

Ingredients Mixed in Instant Pot
instant pot vegan tuna noodle casserole

Cover with Soup
instant pot vegan tuna noodle casserole cover with soup

Stir after Releasing Pressure
instant pot vegan tuna noodle casserole cooked and stirred

Top with Topping
instant pot vegan tuna noodle casserole topping

Broil Topping with CrispLid or in Broiler
mealthy crisplid crisp lid instant pot air fryer browning vegan tuna noodle casserole

gluten free vegan tuna noodle casserole

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