Now this love for food was slightly dampened a couple of years ago when I was diagnosed with coeliac disease. This meant no more, pasta, bread, pizza and most importantly cake. Which, needless to say was a small dagger to the heart. So finding it hard to deal with, I just rebelled. I ate more cake and more pasta and more bread than I could deal with and my body has had to deal with the consequences.
But this year, along with so many other big life changes I have made, I decided to give the gluten a rest, which for me is excruciating. To make the transition easier (and more palatable) I have decided to make a lot of products myself, as personally I think, gluten free food is rank. So here begins a couple of "quick recipes", all of which will be gluten free,vegetarian and pretty quick to make.
First up is my Spicy Sausage Pasta Bake. If there's one thing that I do like from the gluten free ranges in the supermarkets, and there is only really one thing, its the pasta. Usually made from rice or corn flour it is a great alternative to normal pasta, however I recommend you stay away from the spaghetti. I am yet to find a brand in which it doesn't just fuse together in a massive heap in the middle of the pan!
So the ingredients are:
Gluten free Penne or Fusilli pasta (enough to cover the base of your dish in a thick layer)
4 Linda McCartney's Italian Sausages (the only veggie sausages I could find that were gluten free)
1 onion, diced
1 tin of chopped tomatoes
3 tbs of tomato puree
Cheddar cheese, grated to cover your dish
A generous helping of mixed herbs
As much chilli flakes as you can take...
and salt and pepper to season
I have to apologise for my lack of "proper" measurements, I'm the kind of person who just likes to bung things together until they look/taste right.
So first off I boiled my pasta in a little salt water until it was cooked properly, this makes the oven cooking time a lot quicker. While doing this I also sautéed the onion and fried the sausages.
So the ingredients are:
Gluten free Penne or Fusilli pasta (enough to cover the base of your dish in a thick layer)
4 Linda McCartney's Italian Sausages (the only veggie sausages I could find that were gluten free)
1 onion, diced
1 tin of chopped tomatoes
3 tbs of tomato puree
Cheddar cheese, grated to cover your dish
A generous helping of mixed herbs
As much chilli flakes as you can take...
and salt and pepper to season
I have to apologise for my lack of "proper" measurements, I'm the kind of person who just likes to bung things together until they look/taste right.
So first off I boiled my pasta in a little salt water until it was cooked properly, this makes the oven cooking time a lot quicker. While doing this I also sautéed the onion and fried the sausages.
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| pasta boiled, in with the sautéed onions |
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| herbs, tomato puree, chilli flakes and chopped tomatoes all added and mixed in the pan |
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| sausage diced and added in the lasagne dish |
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| cheese melted beautifully, yum! |
The result was a very scrummy, spicy dish which I also had cold the next day for my lunch. I would say that it would properly keep for three days in the fridge and can be easily reheated in the microwave... Enjoy!
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