recipes
Gluten-free pasta with cauliflower and mortadella
Serves: 2
2018-02-15
Ingredients
- 200g gluten-free short pasta (Sam Mills)
- 1 small cauliflower head
- 200g thick cut mortadella, diced
- 1 sliced onion
- 2 cloves garlic (Fresco)
- 1 tsp tomato paste
- 1 tsp sugar
- 1 cup white wine
- 1 cup tomato pulp (Coppola)
- 1 hand full black olives
- 1/2 tsp dried oregano (AJS Ltd.)
- Chilli flakes to taste
- Chopped fresh basil & parsley
- Grated parmesan cheese
- Extra virgin olive oil (Borges)
- Fresh seasoning
Method
Cook the sliced onion and garlic in the oil until soft, next add in the chopped cauliflower. Continue cooking for a couple of minutes, stir in the tomato paste, oregano and sugar, brown slightly. Splash the mixture with white wine, allow reduction; stir in the tomato pulp, mortadella and olives. Continue cooking for a couple of minutes until pumpkin is tender. Meanwhile, boil the pasta in plenty boiling salted water according to packet instructions. Strain the pasta into a colander and toss in the cauliflower sauce. Sprinkle with the cheese and herbs.
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