Gluten-Free Spaghetti Tossed with Sautéed Flaked White Tuna, Braised Cherry Tomatoes, White Mushrooms, Sweet Potato & Spinach & Tossed in a Red Wine Vinegar, Maple, Mustard & Garlic Sauce a.k.a. This-Dish-Was-So-Delish-It-Made-Me-All-Flakey-&-Stuff-Oh-&-Maple-Syrup-Always!

Gluten-Free Spaghetti Tossed with Sautéed Flaked White Tuna, Braised Cherry Tomatoes, White Mushrooms, Sweet Potato & Spinach & Tossed in a Red Wine Vinegar, Maple, Mustard & Garlic Sauce a.k.a. This-Dish-Was-So-Delish-It-Made-Me-All-Flakey-&-Stuff-Oh-&-Maple-Syrup-Always!

Hi again lovies!!!! <3 <3 

TIME FOR MY DINS POST. Best time of the night for y’all, right? I mean.. I’m essentially providing you with A REASON TO BE LAZY, ergo, providing you with the perf dinner recipe for tomorrow. What more can you ask for? Besides for me coming ova to be your personal chef… but that would be too much, no? I CAN ONLY DO SO MUCH, PEOPLE! 
 
Ladies & gents, I present you with my Gluten-Free Spaghetti Tossed with Sautéed Flaked White Tuna, Braised Cherry Tomatoes, WhIte Mushrooms, Sweet Potato & Spinach & Tossed in a Red Wine Vinegar, Maple Mustard & Garlic Sauce a.k.a. This-Dish-Was-So-Delish-It-Made-Me-All-Flakey-&-Stuff-Oh-&-Maple-Syrup-Always! (YUP, this is totz another “LONG NAME, AMAZING RESULTS” sitch!).
 
My loves, FIRST & FOREMOST, I think it’s EXTREMELY NECESSARY (even, CRUCIAL) for you babies to know that I whipped this baby up in like half an hour & WOAH. One bite & you’d think she took me ALL DAY, NO JOKE. No, but seriously, this means she’s your solution to those “It’s-8PM-&-I-still-haven’t-made-dins” nights BECAUSE YOU RAN OUT OF IDEAS, had a busy day at work & just want to curl up on the couch with THEM ALMOND BUTTER COOKIES & Netflix. (I don’t blame you, BUT, YOU GOTTA EAT & this baby will solve that problem in 30 minutes. Not bad, right?). 
 
THINK: Perfectly-boiled al denté gluten-free spaghetti. Braised cherry tomatoes, white mushrooms, my curried sweet potato (RECIPE HERE) & spinach sautéed in garlic. LOADS of fresh chopped cilantro. ALL THIS BEAUTIFULNESS TOSSED IN A RED WINE VINEGAR, MAPLE SYRUP, MUSTARD & GARLIC FRESH & LIGHT SAUCE. AHHHHHH. DYING. I just finished devouring this BABE OF A DISH & I want her now. Again. Right now. Somebody HELP! 
 
OH & if all her beautiful flavour combinations weren’t enough, THIS BABE PACKS A WHOPPING 24 GRAMS OF PROTEIN & 20 GRAMS OF FIBRE… INSANE, RIGHT? I know!!!!! 
 
I think I already teased you munchkins enough on Instagram & with my as-best-as-I-can description of this babe, which means, you all know what time it is, right? THE HIGHLIGHT OF YOUR NIGHT – THE INGREDIENTS & HOW-TO REVEALS. You ready for this? Here goes! 
 
My loves, YOU WILL NEED
 
– Pasta of your choosing! (I used Gluten-Free Spaghetti, MY ALL-TIME FAVE ATM. But, let your mind run wild! You can use penne, fettuccine, rigatoni or even macaroni to create a sorta-kinda-tuna-mac-&-cheeeeeese!);
– 1 can of flaked white tuna in water;
– 2 cloves of garlic, MINCED;
– 1.5 tbsp. of organic extra-virgin olive oil;
– 120g of my Curried Sweet Potato (RECIPE HERE), CUBED;
– 150g of cherry tomatoes, HALVED;
– 100g of white mushrooms, SLICED;
– 200g of spinach (I don’t know if you munchkins noticed but I’ve been chilling with spinach a lot more often the past few days. But, you know what? I KINDA MISS MY SIDE BABE, KALE. I guess it happens to the best of us, right? Maybe I’ll give him a call tomorrow… Hopefully he’ll be into seeing me. I LEGIT MISS HIM!). 
– 1 tsp. of garlic powder;
– 1 tsp. of onion powder;
– 1/2 tsp. of freshly ground black pepper;
– 1/4 tsp. of sea salt;
– 2 tbsp. of Parm/Romano/Nutritional yeast (OR, as always, ALL OF THE ABOVE);
– SOME ‘MO freshly ground black pepper & sea salt for seasoning;
FOR THE SAUCE
 
– 2 tbsp. of organic extra-virgin olive oil;
– 2 tbsp. of organic red wine vinegar;
– 1-2 tbsp. of pure organic maple syrup (Depending on how sweet you want your baby to be. I like my babes sweet, you?);
– 2 tsp. of yellow mustard;
– 1 tsp. of gluten-free Worcestershire sauce;
– 1 tbsp. of fresh lemon juice;
– 2 cloves of garlic, MINCED;
– 1 tsp. of garlic powder;
– 1/2 tsp. of ground cumin (OK, I’ve developed a recent obsession with CUMIN. Is that okay? Besides the fact that I LEGIT SMELL LIKE CUMIN ALL DAY, FML).
– 1/2 tsp. of smoked paprika;
– 1/2 tsp. of onion powder;
– 1/2 tsp. of freshly ground black pepper;
– Organic Himalayan pink sea salt for seasoning.
OKAY LOVIES, now that you know all about the MYSTERY INGREDIENTS CONTAINED IN THIS BABY (I MEAN… it wasn’t really a mystery, BUT YA, YOU KNOW WHAT I MEAN), let me tell you how to whip her into shape!!! Basically, let me tell you how to combine all this beautifulness into THIS PERFECTLY-PERFECT-INCREDIBLY-FRESH-LIGHT-&-DELISH DINNER BOWL! LEGGO:
  • Boil your noodles according to the package directions (ONCE AGAIN, there is no other way to eat pasta than al dentéOnce you go al denté, you will never go back. Once boiled, set aside!
  • In a small skillet, heat 1 tbsp. of olive oil over MEDIUM HEAT. Add 2 cloves of garlic & sauté until your kitch smells like GARLIC HEAVEN & you want to devour the skillet, a.k.a. until the garlic & fragrant & browned (This usually takes about 4-5 minutes!).
  • Once browned, add the sweet potatoes, mushrooms & tomatoes to the skillet. Season these babies with the garlic powder, onion powder, black pepper & sea salt & cook and stir THE EFF OUT OF THEM until tender.

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  • Once tender, add the spinach to your skillet & SEASON THE EFF OUT OF IT with some ‘mo salt & peppa!

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  • Remove the veggie (Honestly, I cannot begin to explain to you how hard it is to “set the skillet aside” when your kitchen smells THIS DELISH. IT’S GOING TO TAKE A LOT OF RESISTANCE TO TEMPTATION, you good?).

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  • NOW IT’S TIME TO WHIP UP THAT BEAUTIFUL SAUCE.  (P.S. I don’t know if you munchkins have noticed but I essentially add maple syrup to ALL MY SAUCES & SEASONINGS. I love it because personally, I think it’s the best way to NATURALLY SWEETEN A DISH, especially since I have been making a REALLY conscious effort to no longer eat ANY refined sugars! I mean… do I really need to justify this obsession? THE REAL QUESTION IS: WHO DOES NOT LOVE MAPLE SYRUP?).
  • Now, for the moment when THIS BABE OF A RECIPE comes together (AND you essentially DIE & GO TO HEAVEN)… Combine your AL DENTÉ (It sure as hell better be!!!!) pasta with your veggie mixture, ADD THE FLAKED TUNA & TOSS ALL THIS WONDERFULNESS in the light-fresh-sweet-&-savoury-red-wine-vinegar-maple-mustard-garlic-I-want-you-forever-&-ever  sauce & heat in a skillet over MEDIUM-LOW for 2 minutes et VOILÁ!!!

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  • Sprinkle your BABYLOVE with SOME DRIED PARSLEY FLAKES, PARM/ROMANO OR NUTRITIONAL YEAST (or all of the above – NOT JUDGING YOU!) & some freshly ground black pepper!
  • DEVOUR THE EFF OUT OF THIS BABY.

OH RIGHT, FOOD PORN!!!!!

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Enjoy my loves!! <3 xoxo!



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