I love my Vitamix blender and the wonderful spaghetti sauce that I can make with it! This was actually one of my family’s favourite recipes before my celiac diagnosis and it is even better now that it is gluten free because the few tweaks that I made make it even healthier! As I was making this gluten free spaghetti dish tonight I was smiling and thinking about how healthy it is and how much my kids love it. When the kids ask what is for supper and I say homemade spaghetti they cheer and as the sauce is simmering the smell gets everyone’s mouth watering.
I want to share my recipe so you can have this healthy, yummy, gluten free spaghetti in your home, but I am not a professional cook so it is not a traditional recipe. This is a little of this and a little of that kind of recipe which is never the same twice but always tastes delicious! All of the ingredients go into the Vitamix raw, then the sauce is simmered at the end for 30-40 minutes while you cook the noodles and prepare any additional protein that you want to add. The recipe is naturally vegan too unless you choose to add meat as your protein.
- Vine Ripened Tomatoes – As many as I can stuff in my Vitamix (around 10-12 medium tomatoes). I cut them in half to maximize space
- Garlic Cloves – I am Ukrainian, so 3 cloves is a minimum for any recipe but feel free to add more or less
- Onion – I only use about a quarter of a medium onion because my husband is not a big onion fan
- Carrots – A whole large carrot or a handful of the peeled baby carrots
- Spices – Oregano, Basil & Thyme, about 1/2 tsp of each if they are dried or a sprig or two of each if you are lucky enough to have fresh herbs
- Lemon Juice – A couple squirts, probably around 2 TBSPs
- Brown Sugar – A heaping TBSP to start and then add more if needed to taste
- Corn Starch – About 2 tablespoons. This is a pretty runny sauce so, if you want it thicker add some more. The sauce gets runnier as it simmers
- Salt & Pepper – To taste
- Your Favourite Gluten Free Pasta – I recommend a blend of white spaghetti (I use a 400g box of Barilla or Catelli gluten free spaghetti) and a handful or two of black bean spaghetti. I only started adding black bean spaghetti since we went gluten free and it is lovely. If you choose not to add meat the black bean spaghetti makes it hardier and it is much more filling. One serving has 10g Fibre, 22g Protein and 29% Daily Iron!
I add one or more of these depending what I have on hand
- Strained Tomatoes – Since our family is growing and eating more and because I want to have enough sauce to send leftovers to work with my husband I have started to add a jar of gluten free strained tomatoes or a jar of tomato sauce to stretch things out a little (usually 300-400mL or so).
- Spinach – A couple generous handfuls
- Broccoli – Four of five florets (or just the stems and I save the florets to serve as a side dish later)
- Bell Pepper – About half of a pepper, choose a color depending on your taste preference
- Cauliflower – Four or five florets
- Chia Seeds – A few tablespoons. This is a more recent addition and I highly recommend it as it hasn’t seemed to change the taste at all but adds omega-3 fatty acids, antioxidants, fibre, protein, iron, and calcium. I make sure I add the chia seeds to the blender first so they are at the bottom and they get nicely pureed by the blade. If you haven’t already added gluten free chia seeds to your diet, now is the time to start! It is great in smoothies, on yogurt and in salads, the possibilities are endless!
Stuff everything into your blender, you need a high powered blender like a Vitamix or a Blendtec to be able to puree all the raw veggies. Blend to the consistency that you like. You will likely need your tamper to get things moving if you stuff as much in there as I do. My family likes it a bit chunky so I pulse and blend on a speed of 2-4 until everything is chopped up and mixed in. If you like it smoother, you may want to turn the speed up a bit.
Simmer for 30-40 minutes. Serve with your favourite protein – ground turkey or beef, meatballs, sausage or tofu. My family’s favourite protein is Spolumbo’s Spicy Italian Sausage because they are always gluten free. Make sure you top it with Parmesan cheese, or your favourite cheese.
I really hope you enjoy My Celiac Family‘s favourite spaghetti. It always tastes a bit different depending what I add in, but it is always yummy. I feel so good serving this to my family because it is full of veggies, fibre and protein and it is pretty easy to whip together on a week night.