Eating gluten free and vegan it’s really important to try new combinations frequently and keep dinner ideas exciting. This gluten-free tagliatelle served with roasted red peppers and chickpeas is delicious and a completely new meal for me.
Start by finely slicing red peppers and adding to a roasting tin with precooked chickpeas. For an easy weekday meal I’ve used tinned chickpeas rather than soaking dried ones.
Drizzle with a little olive oil and some salt and black pepper and roast for approximately 30 minutes until the peppers are softened.
Whilst the vegetables are roasting cook your tagliatelle. For coeliac vegans I find the Sainsbury’s Free From Tagliatelle is great. It’s gluten free and milk and egg free without being super expensive. Follow the instructions on the packet, especially the instruction to bring the water to the boil before adding the pasta.
Once the pasta is cooked drain the water and stir through a small amount of free from red pesto, this will stop the pasta from sticking and give a little extra flavour.
Then add the roasted red peppers and chickpeas before serving.
This easy pasta dish has vitamins and lots of protein from the chickpeas. It is a filling and hearty dish that’s perfect for a winter evening after work and is ideal for Veganuary.