I love the taste of whole wheat pasta, but unfortunately it doesn’t love me back. So where I can, I now buy a gluten free variety. I find it a lot easier to digest and I don’t experience a massive energy crash after eating it. This spaghetti is made out of corn and it tastes very similar to a wheat variety.
When time is really tight this is a quick an easy meal you can make. I took me no more than 20 mins to prepare.
You are going to need (for 1 person):
100g gluten free spaghetti
1 tbsp olive oil
1 garlic clove
3 medium chestnut mushrooms
2 handfuls spinach
1/4 cup nutritional yeast
- Bring a full kettle to boil, pour boiled water in a pan, bring it boil on the stove and then add pasta and a pinch of salt. Set a timer for 9 mins.
- Chop leek, garlic and mushrooms. Heat a sauté pan, add 1 tablespoon of olive oil, toss garlic in first, fry it for a minute, then add the rest of the veg. Keep mixing every few minutes.
- Cut avocado.
- When the timer goes off try the spaghetti. If it’s not ready leave it to boil for another minute or so. If it’s perfect drain the water and add the pasta to the sauté pan. Add fresh spinach, mix and let it all cook together for another minute.
- Serve with avocado, nutritional yeast and black pepper.
Have a beautiful day, Marina x