For the last 6 weeks, my husband and our two kids have been living in a 26′ camper. Why? You ask. Well, it’s because we’re attempting to buy a house in one of the hottest and most ridiculous housing markets in the U.S.
What we have learned during our time in the camper is that eating healthy is a little more challenging when your kitchen the size of a postage stamp. We’ve had to get creative and think simple and for me, there’s almost nothing easier than whipping up a tasty and nutritious bowl of Shells (or Linguine) with Clam Sauce.
I hope you enjoy the recipe. Let me know what you think! We serve our Shells with Clam Sauce with a side of roasted veggies. As a bonus, I’ve included my quick and easy recipe below. Bon Appetite!
Quick and Easy Dairy-Free Shells with Clam Sauce
About 20 minutes from start to finish for the entire meal. Feeds 4-8, depending on whether or not your kids are having a growth spurt…
- 1 bag of rice pasta shells or linguine (you can use any type of noodle you’d like)
- 4 6.5 ounce cans of minced or chopped clams (Fresh clams would work wonderfully, too, if you have access to them.)
- 1-2 T Grapeseed Oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 fresh lemons, juiced
- 1/2-1 t oregano
- 1/4-1/2 t red pepper flakes
Boil water and start cooking your noodles.
If you want a side of roasted veggies, follow the instructions below and toss them in the oven.
Sautee onions and garlic in a large, heavy bottomed skillet until the onions are translucent. Add the clams (juice and all), lemon juice and red pepper flakes (to taste). Bring the mixture to a boil and simmer for about 20 minutes.
Meanwhile, cook your noodles. When your noodles are tender (al-dente), strain the liquid. Add the noodles to the clam sauce and enjoy! You’ll be happily surprised by how creamy the mixture feels even though it is dairy-free.
For the Veggies:
I took a bag of frozen cauliflower, broccoli and carrots, dumped it onto a piece of aluminum foil, tossed the veggies in a little grapeseed oil, added a dash of salt, then toasted the veggies for about 20 minutes at 425 degrees until they were golden brown on top.
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