I’d like to think that I’m pretty easygoing. I have never annoyingly stomped my foot and wailed, “I’ll never find anything to eat at [insert restaurant name here]!” I always chirp, “Don’t worry, I’ll find something to eat there.”
It’s important to me that my food restrictions don’t affect anyone but me. I know a lot of vegans and vegetarians that will moo at you when you eat your hamburger. That’s not me. Your choices are yours. My choices are mine. And my choices should only affect my stomach, not our super fun night out/date/birthday party/Christmas dinner.
What I’m trying to say is that I’m really laid-back. I’m not a picky eater at all. There’s just one thing though. I, umm, hate Chinese and Italian food.
I know that’s basically sacrilege in New York, but it’s true. Both cuisines have given me awful stomachaches since I was a kid. I’ll happily say, “I’ll find something on the menu!” at the suggestion of Suzie's or Gaetana’s, when in fact I’m crying on the inside. Yeah, I’ll find something. Something I hate that makes me feel like I’m dying.
Not too long ago I realized these stomachaches were most likely due to wheat. And wheat is the main attraction in both cuisines – in the soy sauce, noodles, breading, etc. After identifying the culprit, I’m trying to warm to my food arch nemeses on my own terms: at home where I can control the wheat.
It’s much easier than you’d expect. There are a lot of wheat-free soy sauces out there. And most grocery stores now have a huge selection of wheat-free noodles made from brown rice, millet or my personal favorite quinoa.
That’s what I used in this recipe. This dish is bright and zesty, and no two day stomachache afterwards! The cashews add a creaminess that mimics dairy with an added protein bonus. Feel free to use your favorite wheat pasta instead of quinoa linguine, but wouldn’t it be exciting to try something new?
Ingredients
½ cup raw cashews
¼ cup water
1 28-ounce can tomatoes – diced, crushed, whole – any kind
2 tablespoons olive oil
5 cloves garlic, minced
10 to 12 baby portabella or cremini mushrooms, sliced
1 tablespoon dried oregano
2 tablespoons dried basil
1 teaspoon salt
1 teaspoon black pepper
2 to 3 tablespoons lemon juice
4 portions quinoa linguine (half a box), or any pasta you like
Directions
In a blender or food processor, puree cashews, water and canned tomatoes until creamy.
Set large pot of salted water to boil.
In a large pan, heat oil over medium heat. Add minced garlic and sauté until fragrant. Add sliced mushrooms and sauté until soft, about five minutes.
By now your water should be boiling. Cook pasta until al dente, according to the directions on the box. Be sure not to overcook.
Pour pureed mixture into the pan, add dried herbs, salt and pepper. Simmer for ten minutes. If the sauce seems too thick add a few tablespoons water or red wine to loosen it up. After simmering, add lemon juice, taste and adjust spices and salt if necessary.
Add pasta to the pan and toss to mix.
Garnish with a few leaves of fresh oregano or parsley and enjoy! No stomachache required!