Let's face it -- it's not new. It's a method used by line chefs in restaurants around the world, but... can we mere mortals pull it off? Apparently so, according to this post, which was inspired by Martha Stewart's recipe.
"So, hey, Sexy Vegan Mama... Can you make it gluten-free and vegan?"
Gluten-free AND vegan?!
Honestly, there weren't a ton of changes to make in revamping this recipe, and some I did simply as a matter of personal taste, or for simplicity's sake. That means using sea salt and spaghetti, two different types of tomatoes, two different types of onions, and mincing the garlic, instead of slicing, because this mama doesn't have all night with a razor blade, y'know?
Anyway, here's how it went:
Gluten-Free, Vegan One-Pan Pasta
12 oz. brown rice spaghetti
6 oz. grape tomatoes, halved or quartered, depending on size
6 oz. yellow teardrop tomatoes, halved or quartered, depending on size
1/2 red onion, thinly sliced
1/2 yellow or white onion, thinly sliced
8 cloves garlic, minced
1/2 t. red pepper flakes
6 large fresh basil leaves, chopped
4 T. olive oil
1/4 t. ground black pepper
1/2 t. sea salt (I used Hawaiian red clay sea salt, but use your favorite)
4 1/2 c. water or vegetable stock
Mozzarella vegan shreds (I used Daiya Deliciously Dairy-Free) to top pasta (optional)
Shredded fresh basil leaves for garnish (optional)
You'll need a big, deep skillet -- wide enough for the spaghetti to fit in, and deep enough to prevent boil-overs.
Put all the ingredients into the skillet.
Bring it all to a rolling boil over high heat, then boil for about 9 minutes while stirring, stirring, stirring to loosen and separate the noodles.
Remove from heat and let stand for about 5 minutes before plating.
If desired, top with vegan mozzarella shreds and shredded fresh basil.