Gluten-free Spaghetti with Garlic & Tomatoes


March 7, 2016 by marksetchfield

P1020829.JPGServes 2, prep time 20 minutes, cooking time 25 minutes

1/2 a packet of gluten-free spaghetti
2 tbsp of olive oil
1 shallot chopped
3 cloves of garlic chopped
3 large tomatoes, deseeded and chopped
Salt and pepper
Handful of beetroot sprouts to serve

A few basil leaves to serve

1 large handful of basil
4 tbsp of olive oil
1/2 tsp of rock salt

Boil some salted water in a pan and cook the spaghetti as pack instructions. Drain and leave to one side. Add all the dressing ingredients to a bowl and blitz with a handheld blender. Heat the oil in a pan;  add the shallots and garlic, season and cooked until softened. Add the chopped tomatoes. Cook for 10 minutes then add the spaghetti, stir and then serve in deep pasta bowls. Top with beetroot sprouts, basil leaves and add a few drops of the basil pesto.



3 thoughts on “Gluten-free Spaghetti with Garlic & Tomatoes

  1. […] METHOD Boil all the ingredients in a large pan for 25 minutes until the vegetables soften. Season and remove from the heat. Blitz with a handheld blender until smooth and then serve with some warm bread and top with some basil pesto. […]

  2. […] Gluten-free Spaghetti with Garlic & Toamtoes […]

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