Being the ever so healthy person I am, after consuming a reasonable portion of chocolate ice cream and pancakes for breakfast, I decided I better go food shopping with my mum for inspiration of something slightly healthier for lunch.
If I have learnt anything while I was at Uni, it was that reduced sections of supermarkets are life savers! Especially because gluten free food is so much more expensive compared to the gluten full version. Finding this pasta in the reduced section was a first though and since I am still on a pasta hype since Italy, I thought I would give it a try.
So this was my starting point for this recipe-a burger leftover from yesterdays dinner, the pesto I made, tomatoes from our Riverford order, a frozen herb mix, coconut oil and the penne. (Other ingredients added after: 30 g of tomato puree and half a teaspoon of gluten free stock powder)
Method:
- Heat the coconut oil in a small sauce pan and add one tablespoon of a herb mix, a teaspoon of pesto and 2 tomatoes chopped.
- When the tomatoes have softened, add the stock powder and tomato puree then stir in about 200 ml of boiling water.
- I then added half a burger chopped up but any kind of meat or lentils would be good for flavour and texture.
- Add 100 g of fresh pasta and cover with boiling water. Leave to cook for the time stated on the packet stirring regularly to make the water more starchy, thickening the sauce.
- Serve and top with rocket and parmesan for flavour.
Okay, so this may only include 2 portions of vegetables at best, but that is pretty good for me and definitely better for me than ice cream and pancakes!
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