Mix it up: three delicious gluten-free pasta recipes with a twist | Eat smarter

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Mushroom, parmesan and truffle penne with sherry cream sauce
For those of you who want to indulge a little, then this recipe is perfect. The addition of the truffle and cheese complement the creaminess of this dish and make it a real showstopper for a dinner treat.

Prep 30 min
Cook 20 min
Serves 2

20g dried mushrooms
1 shallot
1 clove garlic
100ml sherry
300ml cream
1 tsp truffle paste
½ bunch
parsley
50g parmesan
1 tsp truffle oil

130g ZENB yellow pea penne

Soak the dried mushrooms in hot water and set aside. Finely chop the shallot and garlic, then sweat in a little oil until soft. Add the sherry and allow it to reduce, then add the mushrooms and mushroom water, allow to simmer gently and reduce further.

Meanwhile, cook the pasta in boiling salted water for 10-13 minutes, drain and reserve some of the pasta water. Add the cream to the mushroom sauce and gently simmer until it thickens. Add the pasta and truffle paste, then stir in the parsley.

Finish with some truffle oil and parmesan, taste for seasoning and add a bit more pasta water if needed.

Lemon and mint fusilli with spring peas and vegan meatballs
This recipe is a great springtime meal; I’ve used vegan meatballs from Symplicity, which work really well with this fresh dish.

Prep 15 min
Cook 20 min
Serves 2

1 shallot
1 clove of garlic
50ml olive oil
8 vegan meatballs
160g fresh peas
½ bunch mint
1 lemon
120g ZENB yellow pea fusilli

Finely chop the shallot and garlic, then sweat in a little oil until soft. Add your vegan meatballs and allow them to colour. Meanwhile, cook the pasta in boiling salted water for 10-13 minutes, drain and reserve some of the cooking liquid. Add the pasta and peas to the meatballs, and a dash of the pasta water, then stir in the mint leaves.

Finish with a dash of olive oil and the zest and juice of one lemon, taste for seasoning and add some more pasta water if needed.

Clockwise from left: Lemon and mint fusilli with spring peas and vegan meatballs; Kimchi macaroni cheese; Mushroom, parmesan and truffle penne with sherry cream sauce. Photograph: Tom Cenci/Guardian

Kimchi macaroni cheese
This simple recipe kicks up the heat a little with the addition of kimchi and hot sauce. You can substitute the breadcrumbs for gluten-free ones if needed and add more chilli sauce if you’d like it more fiery.

Prep 30 min
Cook 40 min
Serves 4

60g butter
50g flour
500ml whole milk
3 slices of American cheese
50g parmesan
, grated
100g cheddar cheese
, grated
300g kimchi
2 tablespoons chilli sauce
, such as Sriracha
½ bunch
coriander, chopped
30g breadcrumbs
340g ZENB yellow pea macaroni

Preheat oven to 180C fan/200C/gas mark 6. Bring a pan of salted water to a boil, then add the macaroni for 5 minutes and drain. Run under cold water and allow to cool. Next, melt the butter in a pan and stir in the flour and cook for a few minutes. Gradually whisk in the milk a little at a time, making sure there are no lumps and cook for about 10 minutes stirring all the time, until the sauce is thickened.

Take off the heat, then mix in the cheddar, parmesan and American cheese and stir till the cheese has melted. Mix in the macaroni and taste for seasoning, adding salt and pepper if needed, then stir in the kimchi, hot sauce and coriander.

Transfer into an ovenproof dish and top with the breadcrumbs, then bake for 20 mins until crisp and golden.

ZENB’s philosophy involves using as much of the vegetable as possible in its products and putting plant-based foods at the centre of our everyday lives. Find out more about the yellow peas that form the basis of its new pasta range

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