Welcome back my pumpkins!
So today I have decided to share 3 gluten-free pasta sauces that will 100% become staples to your weekly meal plan. Not only are all these recipes gluten-free, but they’re also delicious! and don’t require a lot of skill.
My favourite gluten-free pasta is from Waitrose, this post has no connection with Waitrose but it is the pasta I use when it comes to making these dishes as it’s the closest to regular pasta I can find.
Anyway lets jump right into this post!
Tomato sauce with spinach and roasted red pepper
This recipe does serve 28! but it can be frozen and stored up to 1 month.
- 1tbs Extra virgin olive oil
- 1/2 red onion
- 1/2 white onion
- 2 to 3 cloves of garlic (crushed)
- 4 roasted red peppers chopped into large chunks
- 1 x 400g tin chopped tomatoes
- 1 tsp dried basil or 1 large handful of fresh (chopped)
- 130g spinach
- black pepper
- Before starting the sauce cook your gluten-free spaghetti as instructed on the packet (usually boil in water for 10 – 12 minuets) add a pinch of salt to help season. If the pasta is done before the sauce, just drain and set aside until needed.
- In a saucepan over a medium heat, drizzle in the olive oil and lightly cook the red and white onion along with the crushed garlic.
- Once these have been cooking for around 3 to 4 minuets you should start to see some colour developing, at this point add the roasted red pepper then cook for a further 2 minuets.
- Now add the chopped tomatoes and bring to a light simmer, keep stirring so nothing sticks.
- Once your tomatoes are simmering, add the basil and stir well.
- Add the spinach and wilt down to your own preference.
- Season with salt and pepper.
- Now add your spaghetti to the sauce and serve.
- cheese of your choosing can also be added if desired.
If you wish to make this sauce ahead of time, don’t add the spinach when making it fresh. The spinach can be added when re-heating in a saucepan, which will help the sauce keep its fresh feel.
Grilled Aubergine with a basil and walnut pesto
Pesto ingredients in green
- 1tbs Olive oil
- 2 Garlic cloves
- 2 Large handfuls Fresh basil
- 70g walnuts
- 1/4 lemon (juice)
- salt (for seasoning)
- 1 Aubergine
Before starting on your pasta make the Basil and walnut pesto:
- In a food processor combine all ingredients (excluding salt) highlighted in green until it forms a smooth consistency but still has small chunks of walnut in. Transfer into a bowl and set aside until needed.
- Now cook your pasta as instructed on the packet, I would rather have penne for this but any will work and of course ,mine is gluten-free.
- While your pasta is cooking. Lightly brush the aubergine with olive oil and add a sprinkle of salt then grill for 2-3 minuets per side, make sure to turn the aubergine so it doesn’t stick.
- when the pasta is cooked, drain and place back in the saucepan.
- Add the pesto and aubergine, if it needs to be heated a little more just keep the saucepan on a low heat for around 3 minuets.
- Serve immediately, pop some parmesan on if desired for a little extra flavour.
When I came across the original recipe for this I was so happy! once adding my own touches and making some changes I am in love with this recipe and can’t wait t hear what you think!
- 1tbs olive oil
- 180g smoked bacon cut into small chunks
- 2 Garlic cloves, peeled but whole
- 3 whole eggs
- 2 egg yolks
- 3 – 4 tbs cream
- 70g parmesan
- Before beginning on the sauce cook your spaghetti as instructed on the packet.
- using the oil to fry the bacon and garlic in a saucepan over a medium to high heat. Once cooked remove garlic and take pan off the heat, set aside for later.
- Now whisk all the eggs together, then add the parmesan and whisk again.
- once the pasta has cooked through, drain then place back into the saucepan. leave to cool for 1-2 minuets.
- now add the egg and cheese mixture into the pasta very slowly, we want the eggs to cook but not scramble. Now is also the time to add the cream.
- once the two are combined you can now add them into the saucepan the bacon was cooked in and keep on a very low heat until the eggs start to thicken slightly.
- Add salt and pepper to season and serve straight away.
These recipes took me a couple of attempts to get right, but once you find what works for you I guarantee it will become a staple.
The featured image on this post was taken by Lisa Gray, she is brilliant at photography and is the proud owner of the new England shop, you should really go check out her Instagram and online shop (links below)
Thank you so much for reading! please leave a comment and let me know what you think!
see you next time!