Friday, 15 January 2016

Recipes: Gluten Free Pasta

If you're looking for appetising and healthy food, then Explore Asian bean pastas could be for you. Quick and easy to make, Explore Asian cooks easily with your store cupboard essentials to provide meals suitable for the whole family.

Written by Explore Asian

Edmame & Mung Bean Pesto Fettucine (pictured above)

Preparation time, 10 minutes
Cooking time, 10 minutes
Serves 4 people

Ingredients
150ml extra virgin olive oil
2 garlic cloves, roughly chopped
100g pine nuts
100g fresh basil
100g Parmesan, grated
2 courgettes, sliced (350g)
200g pack Organic Edamame & Mung Bean Fettuccine

Method
Heat 1 tbsp of the oil in a frying pan and fry the garlic and pine nuts for 1 minute until golden. Add to a food processor with the fresh basil, remaining oil and Parmesan, blitz to a coarse paste, season to taste.

Meanwhile, add the courgettes to the frying pan and fry for 4-5 minutes until tender.

Cook the fettuccine according to pack instructions, drain and return to the pan. Stir in the pesto and the courgettes and serve.

Black Bean Spaghetti with Squah and Coconut

Preparation time, 10 minutes
Cooking time, 15 minutes
Serves 4 people

gluten-free-590-4

Ingredients

1 tbsp oil
1 onion, chopped (200g)
600g butternut squash, cut into 2cm dice
1 red chilli, deseeded and finely diced
1 tbsp Thai green curry paste (25g)
75g walnut pieces
400ml can reduced fat coconut milk
200g pack Organic Black Bean Spaghetti
75g pomegranate seeds
2 tbsp roughly chopped coriander

Method
Heat the oil in a large frying pan and fry the onion, squash and chilli for 5 minutes. Add the Thai curry paste and walnuts and cook for 30 seconds. Stir in the coconut milk, cover and simmer for 10 minutes until squash is tender. Season to taste.

Meanwhile, cook the spaghetti according to pack instructions, drain and toss into the squash mixture with the pomegranate seeds. Sprinkle over the coriander and serve.

Edamame Spaghetti with Garlic Prawns

Preparation time, 5 minutes
Cooking time, 10 minutes
Serves 4 people

gluten-free-590-3

Ingredients

3 tbsp olive oil
3 garlic cloves, crushed
50g pumpkin seeds or pine nuts
150g pack cooked peeled king prawns
200g pack Organic Edamame Spaghetti
25g pack chives, chopped
50g Parmesan, grated

Method
Heat the oil in a frying pan and fry the garlic and pumpkin seeds or pine nuts for 1 minute until golden, add the prawns and cook for a further minute to heat through.

Meanwhile, cook the spaghetti according to pack instructions, drain and return to the pan. Toss in the pumpkin seeds or pine nuts in oil, the chives and Parmesan. Season to taste and serve.

Soybean Spaghetti with Stir Fried Chilli Vegetables

Preparation time, 10 minutes
Cooking time, 10 minutes
Serves 4 people

gluten-free-590

Ingredients

1 tbsp toasted sesame oil
2 small carrots, cut into matchsticks (150g)
1 courgette, cut into matchsticks (180g)
1 red pepper, sliced (170g)
100g unsalted cashew nuts
3 tbsp Thai sweet chilli dipping sauce
3 tbsp light soy sauce
1 tbsp sesame seeds, toasted
200g pack Organic Soybean Spaghetti
25g coriander, roughly chopped

Method
Heat the oil in a large frying pan or wok and fry the vegetables and nuts for 3 minutes. Mix together the chilli sauce, soy and sesame seeds and add to the pan for 1 minute.

Meanwhile, cook the spaghetti according to pack instructions, drain and toss into the vegetables, sprinkle over the coriander and serve.

More recipes available at: www.explore-asian.com


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