Best 2 Gluten Free South Of The Border Spaghetti Recipes
Tantalize your taste buds with a culinary journey south of the border, where flavors dance and spices ignite the senses. Embark on a gluten-free adventure with our carefully curated collection of authentic Mexican-inspired spaghetti recipes. From the classic and comforting to the uniquely innovative, each dish promises a fiesta of flavors that will transport you to the vibrant streets of Mexico.
Dive into the timeless tradition of "Gluten-Free Spaghetti with Mexican Meat Sauce," where succulent ground beef simmers in a rich and aromatic tomato sauce, infused with a symphony of Mexican spices. Savor the harmonious blend of tangy, savory, and subtly sweet notes that dance on your palate.
For a delightful twist, try our "Cheesy Chicken Spaghetti Skillet," where tender chicken and colorful bell peppers unite in a creamy and flavorful cheese sauce. This one-pan wonder is a symphony of textures and flavors that will leave you craving more.
If you're seeking a vegetarian delight, our "South-of-the-Border Spaghetti Squash Casserole" is a culinary masterpiece. Layers of spaghetti squash, black beans, corn, and a medley of Mexican spices come together in a symphony of flavors, topped with a blanket of gooey cheese.
And for those who love a spicy kick, our "Gluten-Free Enchilada Spaghetti" is a tantalizing treat. Imagine tender spaghetti enveloped in a flavorful enchilada sauce, brimming with bold Mexican spices and topped with a trio of melted cheeses. Prepare your taste buds for a fiesta of flavors!
With these gluten-free spaghetti recipes, you can indulge in the vibrant culinary traditions of Mexico without compromising on taste or dietary restrictions. So, gather your ingredients, fire up your stove, and let the flavors of the south transport you to a culinary paradise.
HOMEMADE GLUTEN FREE PASTA (GLUTEN & DAIRY FREE)
A simple and reliable 3-ingredient homemade gluten free pasta recipe. Once you've tasted this gluten free pasta from scratch, you'll never go back to the store-bought stuff.The recipe makes 4 x 2 1/2 oz (70 g) nests of gluten free tagliatelle, which should feed 2 - 4 people, depending on how hungry they are.The process described below focuses on using a pasta machine to make your gluten free pasta - but if you don't have one, you can easily replicate the process with a rolling pin and a bit of elbow grease.NOTE: Have a look at the step-by-step pictures in the post for more details! I also go more in depth regarding the ins-and-outs of gluten free pasta making within the text of the post, so make sure you have a read.
Provided by Kat | The Loopy Whisk
Categories Lunch or dinner
Time 35m
Number Of Ingredients 3
Steps:
- In a bowl, mix together the gluten free flour and xanthan gum until evenly distributed.
- Make a well in the middle of the flour + xanthan mixture and crack in the eggs. Scramble the eggs slightly and start mixing in the flour + xanthan mixture. Eventually, you will end up with a slightly sticky pasta dough.If the dough doesn't come together in a ball and feels crumbly or dry (this can happen if you use a different gluten free flour blend from the one recommended in the recipe), you can add another egg at this point. If, on the other hand, the dough feels too wet or soft, you can add a small amount of additional flour.
- Turn the pasta dough onto a generously floured surface and knead it for 2 - 3 minutes, until you get a smooth ball of pasta dough.Because this is a gluten free pasta dough, there's no gluten to stretch and "activate", but kneading ensures a smooth dough with no flour clumps.
- Cut the dough into four evenly sized pieces. Wrap the three pieces of dough you won't use immediately in cling film so that they don't dry out.
- Flatten one piece of gluten free pasta dough and flour it generously on both sides. Pass the flattened piece through the pasta machine, starting on the widest setting. You will stay on this setting for a few minutes, so get comfy. (See also Note 2)Different pasta machines can have different widest settings, so that the "widest" setting can produce pasta sheets of different thicknesses. In my case, the widest setting gives pasta sheets about 2 mm thick, which is actually quite thin compared to some other machines.
- Fold the rolled-out pasta dough like a book or letter (into thirds, see step-by-step pictures in text) and dust the outsides with flour. Turn the piece by 90 degrees (so that the smooth edges are left-right, not top-bottom) and feed it again through the machine. Repeat this process until you get a smooth, velvety gluten free pasta sheet. (See also Note 2)I repeated the folding + rolling steps 5 times before I got a perfectly smooth pasta sheet.
- Generously dust the pasta sheet with gluten free flour and feed it through the next narrower setting on the pasta machine. (Note that there's no more folding!) Keep reducing the settings until you get to a sheet about 1 mm thick.For me, that was just one setting down from the widest one, but it might be different on your pasta machine.
- Using a knife or the cutting setting on your pasta machine, cut the gluten free pasta sheet into tagliatelle (about 1/3 inch / 1 cm wide).
- Toss the cut pasta in some more flour and shape it into a nest.
- To dry the gluten free pasta, place it on a cooling/drying rack near a source of heat (radiator or fireplace in winter, kitchen counter in summer) and leave it to dry at least overnight.
- The next day, check the pasta for dryness - if it still feels damp, leave it for an extra few hours or a day.
- For the first few days after making it, keep the dried gluten free pasta in an opened container. The pasta may still be a bit damp on the inside and closing the container may lead to mould formation.
- After that, keep the dried pasta in a closed container in a dry place. It should keep for at least 2 - 3 weeks.
- To cook the fresh (not dried) gluten free pasta, place it in boiling water, seasoned with a pinch of salt, for 4 - 8 minutes, depending on how well-cooked you like it.
- To cook the dried gluten free pasta, place it in boiling water, seasoned with a pinch of salt, for 6 - 10 minutes, depending on how well-cooked you like it.
SOUTH OF THE BORDER PASTA
Lovely low-fat pasta with a south-of-the-border kick. Adapted from a foodie website. Posted for ZWT3.
Provided by Caroline Cooks
Categories Cheese
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, bring cream cheese to room temperature to soften.
- Add minced jalapeños, cilantro, garlic, green onions chopped, spinach, milk, sour cream, and pinch of salt.
- Mix well.
- Warm over *low heat* while cooking pasta.
- DO NOT BOIL or BURN!
- Cook pasta al dente; drain and let it cool a bit.
- Add to cream cheese sauce and mix well.
- Serve sprinkle with more cilantro, if desired.
Tips:
- For a gluten-free alternative to spaghetti, use rice noodles or quinoa pasta.
- To make the dish vegan, replace the ground beef with black beans or lentils.
- Add a variety of vegetables to the dish to make it more colorful and nutritious. Some good options include bell peppers, onions, carrots, and zucchini.
- Experiment with different spices and seasonings to create a unique flavor profile. Some good options include chili powder, cumin, and oregano.
- Serve the dish with a side of sour cream, guacamole, and salsa for a complete meal.
Conclusion:
This gluten-free South of the Border Spaghetti is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and can be easily customized to suit your dietary needs and preferences. So next time you are looking for a quick and easy meal, give this recipe a try!
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