Pasta with Salami, Peas, and Carrots Recipe (Gluten Free, Dairy Free)

In an effort to lower our grocery bill, I’ve been buying many things on clearance.  I found two pounds of salami on clearance for $7.50, and while I knew my husband and son would be content just eating it with crackers as a snack, I wanted to make a meal out of it, too.

I found this recipe for salami, pasta, and peas, but I made quite a few changes to it, so I thought I’d share the way I made it.

Pasta with Salami, Peas, and Carrots

Ingredients

16 ounces brown rice pasta (I used Trader Joe’s.)

3 cups frozen peas and carrots blend

1/4 cup butter substitute (I used Earth Balance.)

2 tsp. minced garlic

8 ounces salami, diced

1.5 TBSP dried onion flakes

1.5 TBSP Italian seasoning

Directions

Bring a large pot of water to a boil.  Add the pasta and cook over medium heat for 6 minutes.  Add the peas and carrots and cook for another 6 minutes.  Drain

Heat the butter in a skillet.  Add the diced salami, garlic, onion, and Italian seasoning.  Stir until heated through.

Add the salami mixture to the pasta, peas, and carrots mixture, and mix gently.

Notes

The original recipe called for 1 cup Parmesan cheese.  If you feel like there isn’t enough flavor without the Parmesan cheese, try adding nutritional yeast or Daiya cheese.  (My girls added some white Daiya cheese and liked the dish better.)

The original recipe called for 1/2 cup olive oil, but many reviewers said it was too oily, so I left it out.  My husband thought the recipe would benefit from a bit more olive oil, so you may want to add a tablespoon or two.

 

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