I love pasta and I’ve been delighted with new coeliac friendly and vegan pasta products being developed and available on the market. One of those is this tagliatelle / linguini pasta. Perfect served with artichoke.
Put the pasta on to cook. As with all gluten free pasta it is essential that the water is boiling before and throughout cooking. Whilst the pasta cooks prepare the vegetables and sauce.
Add chopped garlic, red chilli and chopped baby tomatoes to a pan with olive oil and bring to the heat. Add chopped artichoke hearts and keep stirring until the pasta is cooked.
Drain the pasta and add to the pan. Stir through cream, I use Alpro Soya Cream as the perfect alternative to dairy. Season with parsley and black pepper and serve warm.
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