For over a year, I was on a Paleo diet as a way to control my autoimmune disease. After a few experiments, I transitioned to a less restrictive gluten-free diet, which seems to do a good job of controlling my symptoms. One my favorite meals during my time on Paleo was a pasta consisting of glass noodles, mixed vegetables, olives, and either turkey pepperoni, grilled chicken, or shrimp. I nicknamed it “Easy Paleo Pasta”, because it takes less than 15 minutes to put together! How many Paleo dishes can say that?!
This pasta tastes delicious and as with most pasta dishes, the leftovers taste even better. It is one of my husband’s favorite meals. It is also extremely affordable. A large bag of glass noodles will only cost you about $2.00. I found them in the Asian section of my local Woodman’s. You can also find them at most Asian grocers. The noodles have a different texture than regular pasta, but we really like them.
Ingredients and Recipe:
The rest of the ingredients are very easy to find. Turkey pepperoni, shrimp, and pre-cooked bags of grilled chicken are all available at Aldi. I usually do just turkey pepperoni if I am feeling extra lazy, and sometimes throw in the other two to jazz it up. The recipe is very versatile. You can use pretty much any frozen vegetables that you have on hand. We are olive fanatics and agree that it tastes much better if you throw in some green olives, but of course you can leave them out if olives aren’t your thing.
I always toss the pasta in extra virgin olive oil, but you can also use avocado oil or whatever liquid oil you prefer. The spices are flexible as well. I usually throw in oregano and/or Italian seasoning, salt, pepper, parsley, garlic powder, and some red pepper flakes for a little kick. I have also used basil and onion powder, which tastes good as well. Use whatever you have and don’t stress too much over it–it’s a very forgiving dish! Follow the recipe below and enjoy!
Easy Paleo Pasta
One package glass noodle pasta or vermicelli
One bag mixed frozen vegetables
1/2 cup green olives (optional)
1/2 to 1 package turkey pepperoni
2 cups grilled chicken strips
2 cups pre-cooked and thawed shrimp
1/2 cup extra virgin olive oil
1 Tbsp oregano OR Italian seasoning
1/2 Tbsp parsley
1/2 Tbsp garlic powder
1 tsp crushed red pepper flakes
Salt and pepper to taste
- Boil a pot of water. Add full package of glass noodles and frozen mixed vegetables to water. Cook until soft.
- Drain noodles and mixed vegetable combination.
- Add olives, extra virgin olive oil and seasonings.
- Mix together well and serve.
Note: The mixture will be sticky. We use a a tongs and kitchen shears to transfer from the pot to our plates. This is not a problem after it has been refrigerated.