Gluten free Pasta
By Alzeyne Ghadialy
- Tomato puree
- Sundried Tomatoes
- Hot and sour sauce
- Garlic Mayonnaise sauce
- Kashmiri red chilli powder
- Onion powder
- Oregano
- Black pepper
- Garlic powder
- Chopped spinach
- Fusilli pasta (gluten free – chickpea based fusilli was used in this recipe)
- Parmesan cheese
Method
Combine fresh tomato puree, sundried tomatoes, hot and sour sauce, garlic mayo sauce, kashmiri red chilli powder, onion powder, oregano and black pepper & garlic powder.
For saucy pasta, be generous with the puree used.
Chop spinach and add it to the above sauce.
Boil fusilli pasta or any firm pasta, just 1/2 hour before eating and add it to the sauce base.
Sprinkle Parmesan cheese on top when the pasta is warm. Alternatively, you can use any grated cheese of your liking.
Recipe By
Alzeyne GhadialyAdministrator
I am Alzeyne G, a single, UK based psychologist.
