Lunchtime Gluten-free Tomato And Veg Pasta

This can of course also be a dinner but I have called Lunchtime Gluten-free Tomato and Veg Pasta because, I make for lunch. As well as writing Being Gluten Free, I work as a customer delivery driver for Tesco’s and during the colder months, this pasta dish, heated up makes a great winter warmer.

I always batch cook this and freeze this. I then defrost it overnight.

How to cheat

When I batch cook, I buy Tesco’s frozen Med veg and a gluten-free tomato sauce. You will see in the below photo the edge of a jar and this makes it bit cheaper to make. That said, as a main meal, you still cannot beat the below recipe.

To Store

When I freeze, I place the pasta into reusable plastic containers and seal the lid while hot. I then allow them to cool down before freezing. Sealing the lids straight away reduces the risk of bacteria growing as the pasta cools.

In the photo, the containers I use are these. There are smaller packs you can buy, I split these with friends.

Equipment used

Circulon Saucepan set
Slotted spoon
Colander 
Food storage containers 

Top tip

Gluten-free pasta, like normal pasta soaks up the sauce, make sure there is more sauce if freezing. If making the below recipe, add extra chopped tomato’s. If you are using a shop brought sauce, add more sauce.

When in season, I also add cherry tomato’s to the sauce.

Lunchtime Gluten-free Tomato And Veg Pasta

Prep Time 10 mins
Cook Time 15 mins
Course lunch
Cuisine Italian
Servings 4

Ingredients
  

  • 1 Red Onion (finely chopped)
  • 1 Aubergine (Sliced)
  • 1 Red pepper (finely sliced)
  • 1 Courgette (finely sliced)
  • 1 Garlic clove (finely chopped)
  • 1 tsp Paprika
  • 1 pinch Salt and pepper
  • 1 tin Chopped tomato's
  • 1 tsp Tomato puree
  • 1 pack Fresh chopped flat-parsley leaf
  • 500 g Gluten-free pasta

Instructions
 

  • Cook the pasta as per instructions
  • Fry the onion and garlic
  • Add the Aubergine, courgette and pepper. Fry until soft
  • Add the chopped tomato's, Paprika and season
  • Add the puree and simmer for 10 minutes
  • Mix in the cooked and drained pasta and stir in the Parsley