Remember Spaghettios?? They were a staple for me when I was a kid.
That is, until I developed an food allergy (or intolerance) to tomatoes. At the time I was suffering from severe gastro pain and would be up sick several nights throughout the week for hours on end until the pain went away. On a few occasions the pain was so bad that I thought I would pass out. It was a little scary for my parents because there’s a long line of bowel cancer in my family due to a condition that we have called F.A.P (Familial Adenomatous Polyposis) and it wasn’t anticipated that it would affect me until I was much older (I was about 10 at the time). But all of the tests came back clear for any signs of cancer but I was still having issues. I remember going back and forth to the hospital on numerous occasions, when finally a new doctor recommended that it could be a food allergy. Months later I had the allergy test and it concluded that I had an allergy to tomato and egg yolk (in addition to several non-food allergies).
In hindsight, it made perfect sense. On average I consumed 3 or 4 cans of Spaghettios a week. I stopped the Spaghettios and other tomato based foods and I got better. It was hard to give them up cold turkey. I went tomato free for many years and eventually I was able to wean my way back to tomato based foods.
But then I grew up …. and grew out of Spaghettios.
Now, I am severally gluten intolerant (if not Celiac … which I’m in the process of trying to determine). I’m usually pretty good with not pouting over the foods that I can no longer enjoy. But the other day I passed the canned section and a can of Spaghettios caught my eye. And it was discouraging that I was able to “grow out of” my tomato allergy … only to be affected by a severe gluten intolerance as an adult. For a minute, I just wished that I could have a can so that I could feel like a kid again. Sadly I dropped my head and carried on.
On my most recent trip to Toronto, I picked up a pack of GoGo Quinoa Anelli vegetable pasta, while at a natural food store, because it looked interesting and I wondered what it was like. It’s completely organic and consists of Organic white rice flour, organic quinoa flour, organic beets, organic spinach and organic tumeric. It’s wheat-free/gluten-free, dairy-free and vegan. The pasta was in my pantry for over a month while I wondered what I would do with it. … Then it hit me! SPAGHETTIOS!! Yes, his was a most excellent idea!
So I woke this morning, excited because I was going to attempt gluten free Spaghettios!
I decided to google “Spaghettios Recipe” and found several hits. One of which, seemed straight forward so I decided to try it out. Get the recipe here: http://www.examiner.com/article/make-your-own-homemade-spaghetti-o-recipe-frugal-recipes-for-picky-eaters
- 3 cans (10-3/4 ounces each) tomato soup
- 1 soup can water
- 1 soup can milk
- 1 pound small pasta rings, alphabets, or stars
- 6 ounces Velveeta cheese (processed cheese), cut into very small cubes
- 2 Tablespoons butter
- Pinch of sea salt, optional
- Cook the pasta according to package directions, minus 3 minutes. This will ensure that the pasta, once added to the tomato soup, does not become mushy. Drain pasta.
- In large pot, add tomato soup, milk, water, butter, cubed cheese, and salt. Bring to simmer over low heat until cheese is melted. Stir in cooked pasta. Bring back to a simmer over low heat, stirring often, until heated through and thickened.
- Yield: approximately 6 to 8 one-cup servings
I had used ingredients that I readily had available in the house such as: PC Brand Blue Menu Tomato and Roasted Red Pepper soup, almond milk, Havarti cheese, and the Anelli pasta. The can of soup that I had was 591mL so I had to scale the above recipe back somewhat. I also skipped the additional water.
The result was tasty but there was an obvious lack of sweetness to make it just like the Franco-American version that I grew up on as a kid. I decided to add a little bit of Ketchup to sweeten the taste. I think this is a trial and error basis, so I’d start out with a 1/4 cup of Ketchup and add more to suite your taste.
I also recommend waiting for the dish to cool a little before you dig in. The cheese will solidify slightly and the texture will seem that much more familiar if you just wait a few minutes for it to cool down. Trust me, your tongue will thank you! 😉
The Anelli was fantastic and the sauce worked out well. It really did look and taste like Spaghettios and I really did feel like a kid again while eating it…. minus the severe gastro distress! 🙂
Let me know if you try out something similar!