Spaghetti Night- with easy garlic breadsticks!

My go-to Last-Minute Dinner: Spaghetti Night

We all need that one dinner we can pull together without thinking, right? This is mine: cozy brown rice spaghetti with a super easy grass-fed beef marinara, roasted broccoli (with Danielle Walker’s amazing Burnt Broccoli Seasoning), and the quickest gluten-free garlic breadsticks ever. It tastes like a comfort-food feast, but comes together fast—perfect for those “I’m starving and it’s already 6pm” nights.

Why This Meal Works Every Time

It’s simple, satisfying, and feels a little special even though it’s so easy. The brown rice pasta has great texture, the sauce is hearty without being heavy, and the roasted broccoli gives everything a little crunch and brightness. And the garlic breadsticks? Oh my gosh. They’re soft, warm, and absolutely perfect for scooping up the last bits of sauce.

I always start the breadsticks first—I whisk the batter together, spread it in the pan, and let it rise while I cook. I’ve been using Better Batter flour (use code ALLERGYFREE to save 30%!) and seriously love how fluffy this bread turns out.

My Quick Step-By-Step Flow

This is the rhythm that keeps everything moving so dinner basically cooks itself:

1. Mix up the garlic breadstick batter Spread it in the pan and let it rise while you get everything else going.

2. Roast the broccoli Preheat oven to 350. Toss broccoli with oil and Burnt Broccoli Seasoning, then into the oven it goes. (To make Burnt Broccoli seasoning: combine the following: (credits to Danielle Walker for coming up with this blend!)

   3/4 tsp sea salt

   1/2 tsp garlic powder

   1/4 tsp chili powder

   1/4 tsp ground cumin

   1/4 tsp onion powder

   1/8 tsp ground cinnamon

   1/8 tsp ground pepper

   
   

3. Start the marinara and pasta- Brown the grass-fed beef, add your favorite marinara, and let it simmer while you boil the pasta. The bread is ready to pop into the oven after it starts to puff up a little (about 20 minutes.)

Here's the breadstick recipe! I used a 1/4 sheet pan and it's the perfect size. I cook it all in one big piece and slice with a pizza cutter before serving. This would also be delicious topped with your favorite (non-dairy) parmesan!

Note: I ended up cooking it longer than 20 minutes. If you don’t have a quarter sheet pan, you can pat it out on parchment on a regular baking sheet.