Wednesday, October 13, 2010

Spicy vegetarian pasta (gluten-free)

My hubby has started growing chilli plants. I, in turn, have been trying to grow a tolerance for eating chillies so that when the harvest is ready, my taste buds will be up to the challenge. This recipe is born of that task :-)

  • 250g rice spirals (I used Orgran's vegetable rice spirals)
  • 1 large green pepper
  • 1/2 medium onion
  • 6 green beans
  • 1 tsp. dried mixed herbs (The blend I used incl. thyme, sage, origanum, marjoram, sweet basil)
  • 1 tsp. salt
  • 1 tsp. olive oil/butter
  • 2 tsp. tomato paste
  • 100ml cream
  • 1 tsp. diced green chillies (incl. seeds)
  • 1/2 tsp. crushed garlic
  • parmesan cheese (optional)
  1. Slice the green pepper, onion and green beans into bite-sized strips/pieces.
  2. Add the pasta, green pepper, onions, green beans, salt, dried mixed herbs and olive oil/butter to a pot of boiling water. Follow packet instructions for cooking time.
  3. Drain the pasta. stir through the tomato paste, cream, chillies and garlic.
  4. Serve sprinkled with parmesan.
  5. Recipe serves 2.