Just One Pepper - Thai Spaghettini with Basil + Greens

Simple but gourmet in flavor - all plant-based and ready to fill your belly. It doesn't matter whether you call it pasta or noodles or noodles and pasta. It's ALL good in my book. It's a universal language, right? The choices are endless! Here are a few that come to mind.

Italian Spaghetti + Spaghettini + Capellini + Bucatini + Penne + Rigatoni + Farfalle + Orzo + Lasagna + Tagliatelle (and that's just a partial list.) I've cooked with them all and have discovered that the high-quality GF options come directly from Italy or Spain. They treat your body SO much better because their grains aren't sprayed with toxins and poisons in the EU. Just sayin' and your body can tell! 

Then we also have these fun ones that come to mind because they're fun to cook. 

Plant-based versions of course. Vietnamese Pho + Bun Riue + Bun Bo Hue + Mi Quang. Pad Thai + Drunken Noodles + Khao Soi + Pad See Ew. Chinese Chow Mein + Chow Fun + Lo Mein + Hong Kong Style + Dan Dan. Filipino Pancit Bihon + Canton + Satonghon + Palabok. Japanese Ramen + Udon + Soba. German Spatzle (*Shannon the 'a' in Spatzle needs the "two dots" on top but I can't figure out how to add it on my laptop, please add the accent dots for me? Thank you!) Spanish Fideau (*Shannon please add the accent mark - left angle - over the 'u'.) Korean Japchae Hungarian Stopachka Russian Stroganov

SWOON. 

We all LOVE noodles and pasta! What's YOUR favorite pasta or noodle dish of all time? I dedicated an entire chapter to Noodles and Pasta in The Graves' Disease Chef Cookbook - featuring simple to gourmet plant-based flavors from around the world. And yes, THIS Thai noodle dish made the top 77 list of gourmet recipes in The Graves' Disease Chef Cookbook.