When I
began to eat mainly gluten-free, the food I missed most was pasta. For some
people giving up pizza, bread and/cookies may be on the top of their list, but I just adore pasta. I must have been Italian in another life (although my Dutch &
Russian pale skin greatly opposes this idea). Due to the void that not being able to
eat wheat pasta created in my life, I try to fill it with eating GF pasta every
fortnight. I came up with the recipe below last Saturday night, as I was in the
kitchen with my sister. She was making a salad of her own and this recipe
suddenly popped into my mind as I watched her chop. I have made quite a similar pasta dish in the
past which features on this blog (GF pasta with roasted cherry tomatoes, pine
nuts and crème fraiche- check it out!), however this is a much easier and
faster recipe. A quick note- don’t skip on the fresh herbs! If you don’t want to add
chives/ they are not available to you, substitute them for fresh parsley or
basil.
INGREDIENTS
- 250g Gluten-free spaghetti
- 1 large tomato, finely sliced
- 1 tablespoon balsamic vinegar
- 100ml light Philadelphia cream for cooking
- 3 tablespoons fresh chives, finely chopped
- pinch of sea salt & pepper
COOKING
1. Bring a large saucepan of warm water to the boil. Add spaghetti and cook, stirring occasionally, for 7-8 minutes or until spaghetti is al dente or soft (depending on your pasta preference). Drain well. Meanwhile, slice tomato and cut chives.
3. Combine all ingredients together in a large serving bowl.
x E
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