Monday, April 8, 2013

[Gluten Free] Chick Pea Flour Pasta & Creamy Tomato Sauce

After seeing contestants on My Kitchen Rules make spelt pasta, I was inspired to experiment some more with chick pea flour. 

Often, pasta is something filled with empty calories and a no-go for those with gluten intolerances. 
We're now lucky that many supermarkets stock rice pasta and gluten-free varieties, however they can be quite pricey, with some brands charging as much as $4.30 for 200g. 

Sometimes taking a little time out of your day to make pasta from scratch is far more cost effective and nutritious. 

Chick pea flour boasts three times as much protein and seven times the fibre found in a serve of rice pasta; that's a big win in my books. 

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1 Egg

Creamy Tomato Sauce

240g Diced Tomatoes
100g Creamed Low Fat Cottage Cheese
60g Diced Red Onion
60g Diced Capsicum
Crushed Garlic


Create a well in the centre of the flour and begin to stir the egg in with a fork
When it's too difficult to stir, start kneading with your hands
You may need to add a touch of water or flour, if the mixture is too dry or too sticky
Sprinkle with flour and cover the dough with cling wrap
Let the dough rest for 30 minutes
Lightly dust your counter with some flour, or use baking paper

Roll out as thin as possible 
(this is a great arm workout if you don't have a pasta machine!)

Cut into the shapes you want 

Boil the pasta for 5-7 minutes or until cooked
While the pasta is cooking, chuck the sauce ingredients into a saucepan and simmer
Drain the pasta and stir through the sauce
Serve and enjoy!

Makes 2 serves

One day I'll be able to plate my pasta with a little more pizzazz

Nutritional info
(per serve)

299 calories
19g protein
6.5g fat
38.5g carbs
10g sugar
8.5g fibre


$2.30 or $1.15 per serve

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1 comment:

  1. Very cool! Looks great! Thanks for sharing! Pinned it :)