Don’t know what to cook tonight with zero inspiration and a tight budget? Make a delicious and nutricious gluten free and IBS friendly veggie pasta.
January is here and we all know what that means. We want something fresh, but we still want to get full, we want to be kind to our bodies, but can’t afford buying all the super food ingriedients. Am I right? I wanted to get creative without spending a fortune and made a pasta with what I had at home and it was delicious. Perfect dinner after a long day at work when you want to fix something quick and easy. This is what you need.
Ingredients (serves 3-4)
Gluten free pasta (rice or corn based)
1 cup heavy or light lactose free cream
2tbs olive oil
2 spring onions
250g cherry tomatoes
Parmesan (as much as you like)
A small bunch of sage
Heat a medium frying pan over medium heat and add sliced spring onions and roughly chopped kale. Cook, stirring frequently, until thoroughly caramelized and slightly crispy, about 15 minutes then add the chopped cherry tomates and let it fry on low heat. While the veggies are cooking bring a large pot of water with a few pinches of salt to a boil. Tip: use a tea kettle if you want the water to start boiling faster. Cook the pasta according to package (make sure it’s not too soft, it should be al dente) directions and drain. Put aside when done.
Add cream to the veggie pan and add black peppar, permesan and thyme.
Just before serving, melt the 1tbs of butter in a small frying pan. Fry the sage leaves in the butter until crispy, about 2 minutes. To assemble, pour the veggie cream into the pasta and mix together. Serve with the fried sage and top it of with some more permesan. Bon apetit!
By: Victoria Thoors