Dear Joey,

I used to have the luxury of feeling my way through dinnertime, meaning I could figure out what everyone was in the mood for, cross reference that with what we had on hand and poof — homestyle meals like Chicken Pot Pie or Kid Friendly Cassoulet graced our table. They were difficult, but I had time for difficult in those days.

The middle school years demand I approach dinner differently. Time is short because of all the activities, and our schedules are scattered: If I don’t have dinner prepped and/or cooked by 6:00, I’m sunk. Those are the days we usually eat sandwiches or make a Chick-Fil-A run.

This week has been particularly nutty. It’s show week at the girls’ middle school, and since they’re cast members of the musical, final dress rehearsals and opening night call times dictated dinnertime. Plus, EJ still had taekwondo and finished up his fall baseball season, and Mia got an ear infection. Knowing what was coming (for the most part, at least), I cooked ahead: I had Porcupine Meatballs and Chicken and Wild Rice Soup ready and waiting, and I had plans for this quick pasta.

From start to finish, Creamy Penne Pasta with Bacon and Parmesan takes 20 minutes. I love that about it. It’s gluten and dairy free, but distinctly not vegan tasting, like a lot of dairy free creamy dishes are. (Maybe the bacon helps with that. Bacon is, after all, most certainly not vegan.) I also love that it doesn’t have to be gluten or dairy free. Folks who can have wheat noodles can use those, and dairy-based cream cheeses and parmesan cheese shreds work just as well. So flexible! And goodness, I need more flexible in my life.

Sometimes I still get mad that I have to cook with different ingredients. On nights when life is hard, dinner shouldn’t have to be. I get stressed and snippy and have to remind myself that even though my kitchen is complicated, it’s well-stocked, and we’ve got plenty of recipes on rotation that taste really, really good. I could complain, but … gluten and dairy free creamy penne with bacon and parmesan reminds me there really isn’t a point in complaining. It doesn’t change our circumstances, but it sure makes them worse.

When I get this way, I remind myself about how the Israelites grumbled when they were wandering in the desert. They missed the food they were used to, and in so doing they missed the miracle of the manna. They ate the limited menu God provided, but it’s significance didn’t sink in.

I don’t want to live that way. I want to be grateful for alternative option that fills our table. It’s a gift — a grace — to have it. And I’m thankful.

EJ scooped noodles into his mouth last night, telling me he thinks pasta with bacon was a good idea. I agreed wholeheartedly. It might not be what we’re used to, but it’s a miracle all the same.

Remember all the flops we choked down in the early days of dairy free cooking? Sheesh. This delicious, easy dish is a gift to us all indeed.

Creamy Penne Pasta with Bacon and Parmesan (Gluten and Dairy Free)

Admittedly, I was too pressed for time last night to get a picture of the dish when it was freshly made, so the images here are of leftovers. (Sigh.) But the sauce is creamy and comforting when it’s fresh off the heat — a delicious reason to gather around the table before we all go our separate ways for the evening. Pair it with a bag of frozen broccoli or canned green beans and boom — it’s faster than making sandwiches or a run to Chick-Fil-A.

Ingredients:

1 pound gluten free penne (Banza brand chick pea penne or Aldi’s brown rice and quinoa penne are a great choice)

2 cups chicken broth

1 – 8 oz. tub Trader Joe’s vegan cream cheese (use another brand if you want to, but Trader Joe’s brand tastes less “vegan-y.” It’s my favorite.)

1 cup Trader Joe’s vegan parmesan style shreds (because, again — it tastes the least “vegan-y.” As an alternative, you can use Follow Your Heart vegan parmesan style shreds)

1 cup real bacon crumbles

2 Tablespoons starch (corn, potato or tapioca starch work best) mixed with 2 Tablespoons cold water

4 teaspoons onion powder

2 teaspoons garlic powder

1 teaspoon salt

1/4 teaspoon (or more, to taste) ground black pepper

1 teaspoon white vinegar

Method:

1. Boil the pasta according to package directions. Drain and set aside.
2. In a large saucepan or dutch oven, melt the cream cheese over medium heat and whisk until soft and smooth.
3. Add the seasonings (onion powder, garlic powder, salt and pepper) and stir.
4. Add the chicken broth and vinegar; whisk until combined and smooth.
5. Bring to a boil: Add the starch slurry and whisk until sauce begins to thicken.
6. Add the parmesan cheese and whisk until completely melted and combined.
7. Add the cooked and drained pasta and bacon crumbles to the sauce. Toss the pasta with the sauce until the noodles are evenly coated. Serve immediately.