Gluten free pasta is a great alternative for coeliacs but the amount of sugar in GF pasta can be concerning. I’ve found a great solution in a gluten free pasta made from red lentil flour. It’s lower in added sugar and tastes great.
When I was first diagnosed as a coeliac the pasta was one of the first alternatives I tried. I quickly learnt to follow the instructions and ensure the water has been brought to the boil before adding the pasta to the pan.
Whilst the pasta cooks slice fresh cherry tomatoes, garlic and red chilli and saute with a small amount of olive oil. When the tomato has cooked a little turn the heat right down and when the pasta has been cooked and drained add to the pan with the tomato. Stir through thoroughly and add handfuls of spinach to the pasta and stir through so the spinach wilts.
Serve with a sprinkle of black pepper and salt and balsamic. A tasty gluten free pasta dish.