GLUTEN-FREE VEGETABLE PASTA

Day 6 called for some carbs, in the form of gluten-free pasta. I admit that I had reservations that this pasta dish may taste a little bland, however the lime juice, basil and red onion enhanced the flavour (not to mention brightening up the dish). Whilst not technically a coeliac, I have eaten purely gluten-free pasta for the past 3 years, as I love how light it is. This pasta does not keep however, and goes hard and inedible after a few moments in the fridge, so make sure you serve it up whilst its still hot! (This just goes to show how many preservatives must be in regular flour filled pasta, as it stays soft for several days in the fridge). To be entirely truthful, I caved on day 6 and treated myself to some natural lollies, hence ending my 6 days without sugary treats. However, these were consumed in moderation as I found myself only craving a few. 

INGREDIENTS

• 100g gluten-free pasta
• 2 tablespoons fresh basil, finely chopped, plus 2-3 extra leaves, to serve 
• a handful of cherry tomatoes, halved
• 1/2 a leek, white part only, finely chopped
• 1/2 green capsicum, finely diced 
• 1/2 red onion, finely chopped
• 1/2 teaspoon olive oil 
• 1 garlic clove, finely diced
• a dash of lime juice
• a pinch of sea salt 
• 1 teaspoon grated parmesan cheese 

COOKING 

1. Cook pasta as per packet instructions (As a plus, gluten-free pasta takes much less time to cook than other forms of pasta). Drain well and place in a medium bowl. 

2. Heat olive oil in a medium frying pan and swirl to coat. Add leek, red onion and garlic and cook for 2 minutes or until onion is soft. Add capsicum and cook, stirring for a further 2 minutes or until lightly soft. 

3. On top of the pasta add the cooked leek, red onion and garlic. Top with cherry tomatoes and cheese. Drizzle lime juice on top and season to taste. Garnish with a few basil leaves, if desired. 

x E