Gluten Free Vegetarian Spaghetti

My hubby loves pasta , especially spaghetti, and secretly I love it too even though I usually avoid eating it as to me pasta is just empty calories that I know won’t offer me much in terms of nutrition, so I would rather eat something else. Which is fine most of the time as I don’t often crave it, but every now and then I will see someone eating it on TV or see a really tempting photo outside an Italian restaurant of a bowl of spaghetti in a vibrant red tomato sauce – that’s when the cravings kick in!

So…I do make pasta and spaghetti from time to time, but when I do, I make sure it’s as healthy and nutritious as possible. I was sent some Brown Rice Spaghetti from a company called Rizopia – I love that all their products are organic and the ingredient list on their products only consists of 2 ingredients – organic brown rice and water…that’s it! I’m always wary when it comes to packaged foods as most are full of added junk so it’s really nice to see a ‘packaged’ food with only 2 ingredients, and I wouldn’t even class water as an ingredient so really there is just one!

Brown rice pasta is the perfect option for those with a gluten allergy or intolerance, and even if you don’t have a problem digesting gluten, I think many of us could do with eating less gluten and wheat products.

As some of you already know, I like keeping my recipes simple. To make this gluten free vegetarian spaghetti I’m making a simple tomato sauce using canned tomatoes and tomato puree and flavouring it with garlic, basil, chilli flakes and lemon jucie. I’m adding peas for some extra colour and texture but feel free to use minced meat or prawns for some protein.