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.
- 250g brown rice spaghetti (or any type you prefer)
- 1 400g can chopped tomatoes
- 2 tbsp tomato puree
- Juice of 1/2 a lemon
- Fresh basil - about a handful, chopped
- 1 garlic clove, crushed or finely shopped (add more if you love garlic!)
- 1 medium onion, finely chopped
- 1/2-1 cup (65-130g) peas
- 1/2 vegetable stock cube mixed in a little bit of hot water
- Olive oil
- Pinch of chilli flakes
- Dash of Worcestershire sauce (optional)
- Cook your spaghetti according to package instructions.
- Heat about 1 tbsp of olive oil in a frying pan, then saute the onions for around 5 minutes until transparent.
- Add the garlic, peas, chilli flakes and black pepper and cook for a couple more minutes.
- Pour in the chopped tomatoes and mix in the tomato puree and the vegetable stock.
- Bring the sauce to a boil then lower the heat and leave to simmer for a few minutes to thicken.
- Add the basil, lemon juice and Worcestershire sauce. Give everything a good stir.
- Once you're happy with the thickness of your sauce, take off the heat and mix in the cooked spaghetti.
- Decorate with more chilli flakes and fresh basil leaves.