Gluten free Pasta

By Alzeyne Ghadialy

  • To prep

    10 min

  • To cook

    20 min

  • Level

    Easy

  • Servings

    2

Ingredients

  • 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.
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