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.
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.
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
- 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
- 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