Gluten free, egg free macaroni with broccoli and pecorino

20140517-091803.jpg

I received a packet of gluten free pasta to sample for my Healthy Saturday column in the Press

I cooked this pasta for lunch yesterday. Suitable for a vegan diet, it is made with rice and corn and it is free of soy, wheat, egg, yeast and dairy. i thought it was delcious, a very clean taste, no after taste, was filling and substantial but did not make you feel overbloated. My family all loved it.

And thinking of healthy food, I was so pleased to find a Stevia plant at the local garden centre which i brought home to plant. Because it is calorie and fat free and 300 times more potent than sugar, I cannot wait to make all sorts of things with it… I am excited !

20140517-120705.jpg

We ate the broccoli pasta hot and i have some left over in the fridge which we will have as a salad at lunchtime today

You will need:

1 packet gluten free pasta (250 g)
1 broccoli steamed for 3 minites
3 clives garlic, minced or finely chopped
1 fresh red chilli, deseeded and finely chopped
freshly grated Pecorino cheese
Maldon salt and freshly ground pepper
Olive oil
2 spoons chopped flat leaf parsley

20140517-115800.jpg

Cook the pasta according to the package instructions. Drain and keep warm.
Remkve the stalk from the broccoli and break up into small florets.
Steam for 3 minutes, drain and keep aside.
Drizzle some olive oil into a warm lan and saute the garlic on low heat.
Add half the chili.
Add the broccoli.
Stir gently until it is heated through. Add the pasta, stir, heat through for about a minute.
Add the rest of the chilli.
Turn off heat.
Sprinkle the chopped parsley on top.
Season with salt and freshly ground pepper.
Sprinkle some freshly grated Pecorino
Serve warm or cold.

20140517-113843.jpg
And we ended the week welcoming HE The Ambassador of Tunisia for the paper’s prizegiving and here we are with Saverina Grech and our Editor.

Advertisements