Gluten free pasta recipe ideas

It tastes good enough that you can create the whole meal with it and no-one will be any the wiser, whether you are cooking for the family or for dinner party guests.

If you are following a non gluten free pasta recipe, remember that you may need to substitute a suitable flour as well as the pasta itself. 

Likewise if you are lactose intolerant use rice milk or soya milk instead, if required.

Pasta with eggs, bacon, cheese and yoghurt

A favourite gluten free pasta recipe of mine is the following adaptation of an Italian classic. I have given quantities for a single serving as a lunch but it is easy enough to adapt for larger number.

• 3 oz gluten free pasta of your choice
• 1/2 small onion
• clove of garlic
• 1 or 2 rashers of bacon
• 1 egg
• 2 tbsp natural yoghurt
• 3 tbsp grated cheese (parmesan or cheddar)
• 1 tbsp olive oil
• salt and freshly ground black pepper

Method

Heat the oil in a large saucepan whilst chopping the onion and garlic very finely. Sweat gently in the oil until softened.

Chop the bacon and add to the pan, continue to cook for another 10 minutes.

Meanwhile, bring a pan of water to the boil and pour in the pasta. Cook for the appropriate length of time as stated on the packet, making sure the pasta still has a bit of bite (al dente).

Break the egg into a bowl, whisk then add the yoghurt and grated cheese. Mix together thoroughly.

When the pasta is ready, drain (using a strainer that hasn't been used for wheat pasta, as it may be contaminated).

Add the drained pasta to the saucepan containing the bacon and onion. Mix well then turn off the heat leaving the pan on the stove top.

Pour in the egg mixture and stir until the pasta is coated, the cheese melts and the egg begins to cook.

Season to taste and sprinkle with more grated cheese. Serve immediately.

Enjoy!

Variations

To vary this gluten free pasta recipe you could add chopped mushrooms with the bacon, onion and garlic. You could use creme fraiche or soured cream instead of the yoghurt.

One day when all I had in the fridge was natural yoghurt with a layer of honey on top. I skimmed off the honey and the top layer of yoghurt and used the rest. It worked perfectly, with just a slightly sweet hint of flavour that brought out the cheese. Sounds horrible perhaps, but I really liked it.

As I mentioned before it is possible to adapt ordinary recipes to make them suitable for a celiac diet.