Monday, 3 September 2012

Reinventing Pasta for the Gluten Free diet

Happy Monday!

I thought today needed something special - so here is a gluten free healthy switch-up that I wanted to share with you.

If you're following a Gluten Free diet, one of the things you'll probably miss (like mad) is pasta. 

But there's no need to panic, because you can still enjoy a delicious pasta meal, because some of the gluten free pastas available on the market today are so great you can totally get your pasta fix and more!

This pasta dish is so simple and entirely made from fresh ingredients, I'm kind of embarressed to share it with you.

Angie's, 'I'm pretending I'm eating this on the balcony of a Tuscany Farmhouse' Gluten Free Pasta

100g gluten free pasta
1 garlic clove
1 jar of fire roasted bell peppers (get these from the antipasti section of the supermarket, they're near the sun dried tomatos)
a handfull of cherry / heirloom tomatos (the little guys)
1 courgette chopped into chunks
A few black olives from the jar
a bunch of fresh basil
salt and pepper
olive oil
A good squeeze of half a lemon
A good grating of parmeasan!

Bring a large saucepan of water to the boil.  When it's rolling, throw in the pasta, add a drizzle of olive oil and a good pinch of salt.  Turn the heat down to simmer.

Finely chop the garlic clove and put a tablespoon of oil in a medium saucepan.  Heat the oil to a medium heat and throw in the garlic.  Let the garlic infuse the oil. Smells good huh?

Now throw into the saucepan your little tomatos and the chopped courgette.  stir and heat up until kind of soft and kind of roasted.  It will sizzle a bit, but that's good.  Give it about 7-8 minutes stirring a lot.

Take off the heat and add a few of the fire roasted bell peppers from the jar and a few black olives from the other jar into the tomato and courgette saucepan mix. Add salt and pepper to taste.

By now your pasta should be nicely cooked, strain the water and add your vegetable mix into the pasta.

Tear some fresh basil and add to the mix, stir it around.

Pile it high into some pasta bowls for you and a loved one.

Squeeze some lemon over the top and grate parmeasan over.

Let it all melt together and serve.

This is Pasta.  Reinvented.

No comments:

Post a comment