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.
I’ve really missed lasagna since discovering I was a coeliac and until today had never attempted homemade lasagna.
I’ve used Waitrose gluten free lasagna sheets. Blanch the sheets in boiling water for 3 – 5 minutes before structuring the lasagna as it does cook differently to gluten pasta.
I’ve layered spinach, roasted butternut squash (which I roasted with olive oil and sage) then top with the lasagna sheets. I use a ready made free from bechamel sauce by Le Conserve Della Nonna which is free from dairy and gluten and then too with Sheese grated mozzarella shreds. I then repeat these layers again. Then bake for approximately 40 minutes.
I think the filling has really contributed to the success of this lasagna, I’m going to try different free from bechamel sauces with this recipe but overall I’m pleased.
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.
I hate to see food wasted so after a busy Halloween earlier this week I made good use of the pumpkin I’d been carving with this delicious pasta dish.
I started by chopping the pumpkin flesh into small pieces, seasoning with sage, salt and pepper and roasting with olive oil for approximately 45 minutes in the oven.
When the pumpkin has roasted transfer it into a safe bowl and blend using a hand blender to create a pumpkin puree which will be used as the sauce for the tagliatelle.
Cook the tagliatelle. As I am a coeliac I use gluten free pasta, if you are doing the same make sure the water is fully boiling before you add the pasta to the lab as it can stick together.
When the pasta is cooked drain fully and rinse.
Bring a large frying pan to heat and add the pumpkin puree, cooked tagliatelle and rocket to the pan. Cook on a medium – high heat and keep stirring during cooking. The rocket should wilt down nicely and give you a good idea of when everything is ready.
I’m serving with Free From Greek Style Cheese as it is both vegan and gluten-free.
I hope you enjoy this delicious Halloween meal as much as I have!
With more free from options available than ever before it’s becoming easier and easier to put together gluten free and dairy free foods.
I’ve really enjoyed this gluten free, vegan tagliatelle and have served with homemade sauce I put together using roasted cherry tomatoes, garlic, coriander, chilli and Alpro soya cream.
Another new free from treat to tuck into!
An excellent and tasty vegan and gluten free meal packed with tasty and complementary flavours; this is a true treat.
As a vegan coeliac I often do a weekend batch cook to keep me in lunches and ready to go meals. Today I’m cooking up some healthy meals ready for the week.
I’m starting by roasting a large butternut squash. Skin and chop, add to a roasting pan with sage and a little olive oil. Roast for approximately 45 – 60 minutes.
Whilst the butternut squash is roasting it’s time to cook the pasta. As a coeliac is use gluten free pasta. I like the fusili pasta made from maize flour but it is key to have the water boiling before you add the pasta – as well as throughout. Follow instructions as cooking varies dependant on the flour used to form the pasta.
Once the squash is roasted mix with spinach whilst warm until wilted.
Serve the spinach, squash and pasta with vegan feta and cracked black pepper.
Rich and creamy pasta dishes definitely shouldn’t be off the cards for vegans or coeliacs – or indeed both – this dish provides a very real solution for those like me who want a comforting and tasty meal.
Start by boiling water in a large pan. When cooking gluten free pasta it is key to bring the water to the boil before adding the pasta. I’m using a gluten free spaghetti which will taste exceptional when cooked. Whilst the spaghetti is cooking start preparing the sauce.
Finely chop half a white onion and fry in a small pan. I use fry light olive oil as it is a little healthier than olive oil and much easier to use less! Add 2 minced garlic cloves and a half a teaspoon of chopped red chilli and seeds.
Once the onion has softened and taken on a translucent appearance add 2 chopped courgettes, chopped basil and few turns of black pepper. Continue to cook for approximately 8 – 10 minutes.
Once the spaghetti has cooked drain off the water and pop the drained pasta back into the large pan. Stir through approximately 100ml of cream alternative. I like the Alpro soya cream. Add the cooked vegetables and stir very thoroughly. When evenly mixed serve warm and enjoy.