A yummy, filling and nutritious dinner for anyone on the Candida diet or those who simply want to eat healthier food. My healthcare practitioner advised not to eat too much gluten free pasta, so I try to just have a small amount with loads of veggies – a good rule of thumb is if you can’t count the individual pieces then you’re cooking too much! Usually somewhere between 10-20 is good enough.
30 minute Italian Gluten Free Pasta Pesto
Ingredients for the dish
Gluten Free Pasta
About 4 large leaves of cabbage
2 garlic cloves, minced
Handful of fresh basil
1/2 ball of buffalo mozzarella, chopped into small cubes
For the Pesto follow the instructions here
Handful each of sunflower, chia, sesame & pumpkin seeds
2 large packets of fresh basil (the more the merrier!)
150ml olive oil (keep approx half set aside)
3-4 garlic cloves
Cook your gluten free pasta as per the package instructions.
Slice the cabbage leaves into small pieces. Put a good lug of olive oil in the pan and saute the cabbage for a few minutes on a medium heat.
Add the garlic and rip the fresh basil leaves into the pan. Toss and cook for 5 mins.
Drain the pasta (reserve the water it’s cooked in). Add the pasta to the pan along with the mozzarella, about 3 tablespoons of pesto and a splash of the water the pasta was cooked in.
Toss everything until coated. Add more pasta water or pesto as desired, and season well with salt & pepper.