Wheat Free Red Pepper Spaghetti
information
This recipe is Gluten free, Wheat free and Dairy free.
ingredients
2 onions, peeled and finely chopped
2 tablespoons of olive oil
2 plump cloves of garlic, peeled and crushed
1 plump chilli, seeds removed
Plenty of fresh thyme leaves
4 large red peppers, cored and seeded
1 litre (35 fl oz) 4 cups of carrot juice
Salt and freshly ground black pepper
600 g (21 oz) 7 cups of Gluten free spaghetti (corn, millet or rice only)
Extra olive oil
15 g (1/2 oz) 1/2 cup of shredded fresh basil leaves
2 tablespoons of olive oil
2 plump cloves of garlic, peeled and crushed
1 plump chilli, seeds removed
Plenty of fresh thyme leaves
4 large red peppers, cored and seeded
1 litre (35 fl oz) 4 cups of carrot juice
Salt and freshly ground black pepper
600 g (21 oz) 7 cups of Gluten free spaghetti (corn, millet or rice only)
Extra olive oil
15 g (1/2 oz) 1/2 cup of shredded fresh basil leaves
method
1. Cook the onions gently in the oil for 5 minutes and then add the garlic.
2. Chop up the chilli and stir it in with the thyme.
3. Now chop up the red peppers, add to the onions and cook for 10 minutes until browned in patches only.
4. Pour in the carrot juice, bring to the boil, then turn down the heat a little and simmer for 30 minutes.
5. Season to taste with salt and pepper. Cool and liquidize.
6. Cook the spaghetti, following the instructions on the packet. Drain and toss in a little extra olive oil.
7. Serve immediately on a huge warm dish with the sauce poured over and shredded basil leaves
8. sprinkled on top.
2. Chop up the chilli and stir it in with the thyme.
3. Now chop up the red peppers, add to the onions and cook for 10 minutes until browned in patches only.
4. Pour in the carrot juice, bring to the boil, then turn down the heat a little and simmer for 30 minutes.
5. Season to taste with salt and pepper. Cool and liquidize.
6. Cook the spaghetti, following the instructions on the packet. Drain and toss in a little extra olive oil.
7. Serve immediately on a huge warm dish with the sauce poured over and shredded basil leaves
8. sprinkled on top.
serving amount
serves 6
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