This is not a cuisine I usually pay much attention to, but something must be changing because I had pizza on Friday and tonight I ate pasta. The pizza was delicious and if you are in London and you can get to Franco Manca then you should do so. I can eat gluten without any obvious reaction, unless I eat too much at once and then I feel bloated, but that goes for eating too much of anything. If you don’t like to eat gluten, or it actually makes you sick because you have Crohn’s or celiac’s then clearly pizza is not for you, even Franco Manco pizza. I am doing a sad face as I type. But there is pasta that is for you (and for me) created and made by Nomad Food- it is gluten free and fits in with a paleo diet (if that is what you like). I tried the sesame pasta tonight which has 3 ingredients- sesame, tapioca and egg. Vegetarian but not vegan. It ticks a lot of boxes anyway! Super simple to cook- drop in salted boiling water for 3-5 minutes and drain. Done and dusted. It kept it’s shape, with a pleasant firm texture and a slightly nutty and delicious flavour. Had someone served it to me without me seeing the packet I wouldn’t have known it wasn’t just pasta, although the fusilli shape is slightly less chunky than I remember. As I am currently training to do a half marathon, I am quite excited to have a really quick and easy option to add to my diet- nobody wants to be hanging about waiting for food after a long (and at the moment, very cold) run. So I recommend you grab some for yourself and let pasta be a part of your life again.
I served it with my new favourite Italian ragu recipe which is rich and tasty and paleo and whole30 and glutenfree and all those things! Youi can also get ahead on making this if you make up the base from my last blog, as that is where it all starts.
Ingredients (serves 2):
250g turkey mince
1 red onion diced
4 cloves garlic minced
1 ½ fresh chillis chopped small
3 tablespoons balsamic vinegar
300ml stock (compliant if doing whole30)
3 tsps dried oregano
3 tsps dried basil
Melt the coconut oil in a heavy frying pan over a low heat and then add the red onion, garlic and chilli and cook for a few minutes until softened. Add the turkey mince and break it up with a spatula, pushing it around the pan and cook until lightly browned. Add the balsamic vinegar, sometimes I add more because I love the richness and piquancy it gives, and the herbs. Add the stock and bring to a vigorous simmer, then turn down the heat so it is a more relaxed simmer. Leave for about 10-15 minutes, depending on how much ‘juice’ you want. If you are going to add the olives, then add them at this point. Once it is simmered to your liking it is ready to go. Buon apetito!
PS Please check out my insta @experimentalmonkeyfeeder for pictures! My computer is playing up and won’t let me upload them 😦