Gluten Free- Fried Spaghetti with Sour Cream Sauce
Looking for a delicious fried spaghetti recipe with creamy cream sauce? You just found it. Packed with vegetables to add color, flavor, and nutrients, the creamy sauce and soft pasta will satisfy your cravings.
Ingredients
- 6 cup Water
- 110 g Gluten Free Spaghetti Roughly 1/2 of a box
- 1.5 tbsp Coconut Oil
- 4 Cloves Garlic
- 1 1/2 Onion
- 1 Tomato
- 1/2 Eggplant
- 1/2 Zucchini
- 1 tbsp Oregano
- 1/2 tbsp Cilantro
- 2 cup Bag of Natilla – Sour Cream or Crema Dulce
- 1 tbsp Chive
- 3/4 tsp salt
- 1 tsp Black Pepper
Preparation
- Fill a pot with water. Add 1/2 Tbsp. coconut oil and bring to a boil.
- Mince the garlic, cilantro, chive, and oregano.
- Chop the eggplant, zucchini, tomato, and onion.
Cook
- Put the spaghetti noodles in water and boil for seven to ten minutes, or until desired softness. (Check the noodle packaging for more specific information)
- When there are approximately 3 minutes remaining on the noodles, coat the bottom of a pan with 1 Tbsp coconut oil and heat on the stove on medium-high heat (approximately setting 6.5).
- Sauté 1/2 of the garlic, 1/3 of the onions, and, chive until onions carmelize and become translucent (approximately two minutes).
- When finished boiling, drain the water from the noodles.
- Once the onions are caramelized, add 1/2 the tomato in the pan to begin frying.
- After 30 seconds stir the tomatoes, then add the eggplant and the zucchini and fry for 1 minute.
- Add the spaghetti noodles and bag of Natilla – Sour Cream or Crema Dulce to the pan.
- Mix in the salt and black pepper and fry for 1-minute stirring often to reduce sticking.
- After the spaghetti has fried for 1 minute, add 1/3 of the remaining onions and the rest of the garlic to the pan and continue to fry for the remaining 1-2 minutes, depending on the desired crispiness of the noodles.
- Remove from pan and place the noodles on plates. Top with remaining onions and tomatoes.
(Photo shows we used shells as a substitute for spaghetti)
