I just LOVE pasta. Penne and spaghetti are my two favorites. My pantry is packed with the gluten free version of them, so whenever I feel like eating pasta I can just grab any and I am good to go.
The recipe – as you are already used to it, I’m sure – is super simple and quick. It’s vegan, diabetic and gluten free. Well, few might argue because of the nutritional yeast, some people say it contains gluten and should be avoided, but some say it’s like oats. Contains some gluten but so little amount that only hyper sensitive people can get affected by it. Of course, it’s your choice to add it to the sauce or just skip it. Interesting that I can get issues from oats but nutritional yeast didn’t cause me any symptoms yet.
Few notes:
Ypi can use any kind of dried tomatoes. If it comes in a jar, no need of additional oil, you can use the oil you get from the tomatoes. If it’s herbed or spiced, you’ll need less of seasoning or none at all.
If penne is not your favorite you can use any kind of other pasta. Be creative! 😉
It tastes heavenly as it is, but you can also serve it on baby spinach or ruccola bed. If you top it with crispy fried mushrooms, it’s gonna be fantastic.
Ingredients:
- 250g gluten free penne
- 2 ek extra virgin oilive oil
- 4 cloves of garlic, minced
- 2 tbs corn flour
- 200 ml rice cooking cream
- 1/2 + 1/4 cup sun dried tomato
- 1 tbs nutritional yeast
- 1 small onion, diced
- salt, pepper, oregano, chili flakes to taste
Prepare you penne according to packaging. Al dante, then set aside.
Using a large pan, heat up 1 tbs of oil over medium heat. Toss in the garlic and onion and cook until it starts to turn golden. Add corn flour and whisk for about a minute. Season with salt and pepper, pour the rice cream to the mix and combine well.
Transfer the whole mixture to a blender. Add te half cup of tomatoes along with the nutritional yeast and a small dash of water.
I like to clean the box of the rice cream with a little water and add that to mix so nothing goes waste. Blend it smooth and set aside.
Heat up the remaining oil. While it heats, slice up the tomatoes to 1-2 cm long pieces. Cook it for about 3-4 minutes. Season with chili and oregano. If it start to burn down, you can add a tiny dash of water. Take back the heat to minimum and add the sauce to the tomatoes. When it warmed through mix in the penne. Adjust seasoning if needed. If you find the sauce too thick, add a little water.
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