Skip to main content

Gluten Free Veg Pasta

 Ingredients 

150 grams gluten free pasta shells or twirls (cooked)

½  medium sized onion chopped
½ container mushrooms sliced (approx. 5-6 mushrooms)
½  cup mixed veg
 ¼ cup chopped red pepper
1 green chili chopped fine(optional)
1 tbsp chopped chives
 ¼ packet vegetarian cashew nut balls 
 
Spices for vegetables
10 ml coconut oil
½ tsp chili powder
1 tsp cumin powder
½ tsp salt
½ tsp pepper
½ tsp mixed herbs

Spices for veg cashew nut balls
10 ml coconut oil
½ tsp chili powder
½ tsp salt


Method

Pasta

1. Add uncooked pasta to a pot, 10 ml olive oil/coconut oil, salt and boiling water.

2. Allow to cook until al dente +- 15 mins, strain and set aside.




Vegetables

1. Add coconut oil to a medium sized pan on medium heat.
2. Add the onions, peppers, chopped green chili, until onions are translucent.

4. Add the cumin, chili and mixed herbs, salt and pepper and stir.
5. Add mixed herbs and stir.
6. Add mushrooms to the spices and allow to cook.

7. Add the mixed veg and mix into mushrooms.
8. Add the mushroom and mixed veg to the cooked pasta and toss together.

Vegetarian Cashew Nut balls
1. Add coconut oil to a pan and heat on medium heat.
2. Cut the cashew nut balls in half and sprinkle with salt and chili powder.

3. Add to the pan and allow to fry until golden brown.

4. Add the fried cashew nut balls to the pasta.


10. Alternatively, you can grate parmesan/ cheddar or mozzarella on top  and bake in the oven and serve 😊


Labels:

Comments

Post a Comment

Popular posts from this blog

Saucy Mushroom, Spinach & Baby Marrow

I'm all about getting in those greens and making it tasty 😉 This recipe goes well as a side to fish, chicken, lamb, pasta or you just have it on its own, its that yummy. Saucy Mushroom, Spinach & Baby Marrow Ingredients 10 ml   olive oil ¼         onion finely chopped ½         punnet mushrooms 5          baby marrow cut up 100 gr   baby spinach 2 tblsp flour 75 ml   fresh cream or  full cream milk (healthier option = fat free milk) 1 tsp    cumin powder 1 tsp    curry powder 1 tsp    salt 1 tsp    ground black pepper 2 tblsp grated parmesan cheese Method 1. Add olive oil to a medium size pan on medium heat, and add the onions, cook until translucent. 2. Add the cumin and curry powder, the mixed herbs and the salt. 3. Add the mushrooms and baby marrow and stir, add the ground back pepper, you can add about a table spoon of water to help co...
Post a Comment
Read more

Cheese “Simba” Chip Biscuits

These Cheese biscuits are really easy and quick to make and are delightful for tea time and when guests are coming over. They can be pretty addictive especially when you love cheese 😉   Cheese “Simba” Chip Biscuits Ingredients 100 grams very soft butter 250 ml Flour 1 Big packet (150 grams) of Simba cheese and onion chips crushed (Simba chips is best but you can use other brands 😊) 200 grams Cheddar Cheese, grated ½   tsp Cayenne pepper (optional) Method 1. Sift the flour into deep bowl 2. Add butter to the flour 3. Add the chips  4. Add the cheese then and combine to form a dough.  5. Use your hands to combine all ingredients and form the dough.Shape the dough into little round balls and place on a greased baking tray. Flatten them slightly with a fork or the palm of your hand. Optional – Can use rosemary leaves on top for added flavour and garnish Optional use rosemary leaves 6. Bake at 200 Degrees Celsius for 10-15 minutes 7. Take out...
Post a Comment
Read more

Baked Gem Squash with sweetcorn

 This is one of my all time favorites, and is a great accompaniment to roasts and grills. 💛💛💛 Ingredients 2 gem squash (cut in half and cleaned) 100 ml sweetcorn (can use cream style or normal corn) 100 ml grated cheddar cheese 20 ml butter/margarine (optional) 2 tsp salt 1 tsp pepper ½ tsp cayenne pepper ½ tsp mixed herbs Method 1. Add the cut gems to a pot of boiling water and add a teaspoon of salt while it boils for about 10-15 mins. 2. Once the gems are soft inside, remove and put into a oven proof dish. 3. Sprinkle some salt and pepper inside each and add a small ½ tsp of butter in each (butter is optional). 4. Add some sweetcorn into each gem squash, sprinkle little salt and pepper on top. 5. Add cheese on top, sprinkle with cayenne pepper and mixed herbs. 6. Bake at 200 degrees celsius until cheese melts, and then about 2 mins on grill to brown the cheese slightly. Serve alone or with roasted chicken, lamb or grills, either way I am sure you will enjoy this one 😃😋 ...
Post a Comment
Read more