This gluten-free pasta recipe is a great option for those who are gluten sensitive or have celiac disease. Instead of wheat flour found in traditional pasta dough, gluten-free flours such as rice flour, corn flour or pea flour are often used. This recipe provides great convenience for those looking for variety and flavor on gluten-free diets.
Making gluten-free pasta is quite simple and generally follows the same steps as making regular pasta. Just follow the cooking time and amount of water according to the instructions on the package of the gluten-free pasta brand you purchased in advance. Gluten-free pasta can be used with various sauces, vegetables and protein sources to turn it into a nutritious and satisfying meal. Gluten-free pasta offers a healthy and delicious alternative while also offering a flexible platform to meet a variety of nutritional requirements.
Gluten-Free Pasta Recipe
Gluten-Free Pasta Ingredients
- one package gluten free pasta
- one courgette
- one aubergine
- one bowl of white cheese
- one glass of cherry tomatoes
- one pinch of red pepper
- 1-2 sprig of fresh thyme
- one pinch of salt
- Olive oil
How to Make Gluten-Free Pasta?
Slice the eggplant and zucchini into strips, sprinkle some water on the eggplants and remove the bitterness.
Heat the grill pan and add 2 tablespoons of olive oil; Cook the zucchini and eggplant both front and back.
Boil water in a deep pot and add gluten-free pasta to the boiling water.
Add the cherry tomatoes cut in half to the pan in which you cooked the zucchini and eggplant.
After the pasta becomes soft, drain it and place it in a separate pan with the cooked vegetables.
Add salt, a little olive oil and red pepper.