One question that I often get about my food is the pasta question. ‘But HOW can you not eat pasta’? is the most frequent sentence with a face of despair… Well…Not only do I eat pasta, but I’ve never been as creative as now, now that I don’t eat pasta made out of wheat ! I’ve found rice and corn pasta and I can assure you that if you’d been put to the test and had to taste them, you would not see the difference with ‘classic’ ones. There’s a huge variety of cereals like spelt, kamut (an old wheat cousin), buckwheat and I’m not even talking about the soba (soba stands for ‘buckwheat’ in Japanese) or the rice asian noodles. How sad would it be to only eat wheat-pasta, don’t you think? Just be careful when you buy any kind of pasta (gluten-free or not). Pasta is very simply made of water and flour… you should understand the meaning of every single ingredient written on the package. This recipe is made with butternut and sage; a very simple and easy to make in advance recipe: you can just cook the pasta few minutes before your meal. Ingredients:
- 1 small butternut, peeled and diced
- 300g gluten-free pasta
- 3 tbsp olive oil
- 1 medium size onion, peeled and sliced thinly
- 1/4 cup non -dairy cream
- 1 tbsp butter
- approx. 10 sage leaves
- Guérande salt and pepper
Recipe:
- Preheat your oven to 350°F
- In an oven dish, display the butternut dices with the olive oil
- Let them roast till they are golden; Retrieve from the oven
- In a blender, mix half of the butternut with the cream and season to taste. Mix the ingredients till you get an homogeneous mixture
- In a pan, fry sage leaves and the onion with the butter (you can replace the butter by some olive oil); Set aside Réservez
- Cook the pasta ‘al dente’, drain them and keep one cup of the pasta water in the pan. Put the pasta back in the pan with the cup water, the cream and mix well
- Serve the pasta topped with the rest of the butternut dices, the fried sage leaves and onions. Season to taste
Enjoy !