Butternut Squash & Pistachio Nut Salad with Amaranth & Quinoa – GF, Vegan

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Butternut Squash & Pistachio Nut Salad with Amaranth & Quinoa – GF, Vegan
 
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Author:
Recipe type: Grains, Salads
Serves: 4

Ingredients
  • Half a Butternut Squash – peeled, de-seeded and sliced into 1cm pieces
  • 2 Courgettes – sliced into 1cm pieces
  • 2 Red Peppers – cut into 2cm square pieces
  • 1 Red Onion – sliced thinly
  • 50g Pistachio Nuts
  • 30g Coriander – chopped finely
  • 100g Quinoa – washed
  • 50g Amaranth
  • Small bag Spinach Leaves
  • Extra Virgin Olive Oil
  • Balsamic Vinegar
  • Cracked Pepper
  • Rock Salt
  • DRESSING
  • 2 Tbs Lime Juice
  • 1 Tbs Bragg Amino
  • 1 Tbs Agave
  • 1 tsp Toasted Sesame Oil
  • 1 Tbs Balsamic Vinegar
  • 1 Tbs Mirin
  • 1 tsp Harrisa

Instructions
  1. Pre heat the oven to 180 degrees Celsius (fan forced)
  2. Bring two small saucepans ⅓ filled with water to boil
  3. Add the Quinoa to one and the Amaranth to the other, bring to boil then simmer
  4. Quinoa simmer for approx. 12min and the Amaranth approx. 20min
  5. Drain and spread on a large flat surface to cool faster – I used a very large salad bowl
  6. Using two bowls, place the peppers and courgettes in one and the Squash in the other
  7. Spray olive oil on both and season, add a slug of balsamic vinegar to the squash
  8. Place courgettes and peppers on a wire rack in the oven over a deep tray and the squash on a nonstick baking tray
  9. Place the pistachio nuts on a very small baking tray and bake for 8 min
  10. Bake peppers and courgettes for approx. 35min and the squash for approx. 40-45min
  11. Remove and allow to cool
  12. To make the dressing, place all the ingredients in a bowl and mix either using a whisk or hand blender
  13. In a very large salad bowl, place the quinoa and amaranth, season then pour over the dressing and combine well
  14. Add the courgettes, peppers, coriander and red onions.
  15. Combine well using two large spoons
  16. Sprinkle the pistachio nuts over the salad and arrange the squash over the top
  17. To serve, place a handful of spinach leaves on a plate and spoon the salad on top
  18. Serve and Enjoy!!!

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Vegetable Soup with a Mexican Twist – GF, Vegan

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5.0 from 1 reviews

Vegetable Soup with a Mexican Twist – GF, Vegan
 
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A spicy soup with a lovely selection of chunky vegetables. Great as a comfort soup.
Author:
Recipe type: Soups
Serves: 6

Ingredients
  • 2 med Spanish Onions – sliced and diced
  • 6 Garlic cloves – sliced and diced
  • 2 Celery sticks – leaves included – roughly chopped
  • 3 med Carrots – roughly chopped
  • 2 Courgettes – chopped
  • 1 med Potato – cut into cubes
  • 1 corn on the cob – corn sliced off with a sharp knife
  • ½ a small Savoy Cabbage – thinly sliced
  • 1 can Kidney Bean – washed and drained
  • 100g String Beans – ends cut off and cut into bite size pieces
  • 1 Tbs Tomato Paste
  • 1 can (400g) chopped Tomatoes
  • 1.5 litres of Vegetables Stock
  • ½ litre Filtered Water
  • ½ tsp ground Cumin
  • ½ tsp ground Coriander
  • 1 tsp Harissa
  • ½ tsp Chilli Flakes
  • 1 tsp Mild Chilli Powder
  • Herbamare Salt
  • White ground Pepper
  • GARNISH
  • Coriander – finely chopped
  • Spring Onion – chopped

Instructions
  1. Sweat the onions in a large saucepan, on med heat covered with some filtered water – approx. 10min
  2. Add the garlic, carrots, celery, tomato paste, ground cumin, ground coriander, Harissa, chilli flakes and mild chilli powder
  3. Cook for a further 5 minutes
  4. Add the potato, courgettes, chopped tomatoes and stock
  5. Bring to boil then simmer for 20 minutes with lid on
  6. Add the corn, cabbage, string beans and kidney beans
  7. Taste, season, taste, season
  8. Cook for a further 10minutes
  9. Turn off heat and allow to sit
  10. Serve with a garnish of finely chopped coriander and Spring Onions
  11. You could also add a dollop of yogurt
  12. Delicious!

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Buckwheat and Quinoa Spring Vegetable Salad – GF

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Buckwheat and Quinoa Spring Vegetable Salad – GF
 
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What an amazing combination, and the dressing compliments this dish superbly! You’ll just be wanting more and more…..
Author:
Recipe type: Grains, Pulses, Salads
Serves: 6

Ingredients
  • 200g Buckwheat – washed
  • 200g Quinoa – washed
  • 800ml Vegetable Stock
  • 1 Sweetcorn
  • 1 Broccoli – washed and cut into bite size pieces
  • 25g String Beans – washed, ends cut
  • 1 Red Pepper – cut into small square pieces – approx 5mm x 5mm
  • 1 punnet of Cherry Tomatoes – washed, quartered and cut in half
  • 1 tin Chickpeas – washed
  • 30g flat leaf Parsley, thick stalks removed – finely chopped
  • 4 Spring Onions – sliced thinly
  • 1 bag mixed leaves
  • 1 packet feta cheese – approx 250g
  • Pumpkin Seeds
  • Cracked Pepper
  • Rock Salt
  • YOGURT DRESSING
  • 2 Tbs Extra Virgin Olive Oil
  • Juice of 2 Lemons
  • 170g Greek Yogurt
  • 2 Tbs Agave Nectar
  • 2 heapted Tbs chopped Mint
  • 1 Tbs Apple Cider

Instructions
  1. Preheat the oven to 200 degrees Celsius
  2. Half the stock into two saucepans and bring to boil
  3. Add the buckwheat to one and the Quinoa to the other
  4. Bring to boil then simmer until ready – approx 15min
  5. Remove from heat and place a clean tea towel over the quinoa saucepan, then place the lid on top and allow to sit for 5 min
  6. Remove and pour both quinoa and buckwheat over a large surface so it can cool alot quicker, i used a very large salad bowl
  7. Meanwhile, steam the broccoli then the string beans – for approx 3 minutes
  8. remove and chop the string beans into 2 cm pieces
  9. Wrap the sweetcorn in foil and bake for 15min
  10. Remove, cool then using a knife and holding the sweetcorn straight up, slice the corn off the cob
  11. Place the sweetcorn, broccoli, string beans, parsley, spring onions, pepper, tomatoes, chickpeas and mixed leaves over the quinoa/buckwheat mixture
  12. Season, toss, taste, season
  13. Place all the dressing ingredients in a bowl and using a stick blender, blend until smooth
  14. Pour the dressing over the salad, toss
  15. Cut the feta into small cubes, toss over salad
  16. Sprinkle the pumpkin seeds over the salad
  17. Serve and Enjoy!!!

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This post has been submitted to ‘Fat Tuesday: April 8, 2014′ @ http://realfoodforager.com/ and to ‘Allergy Free Wednesday #112′ @ Tessa the Domestic Diva and to ‘Gluten-Free Wednesdays ~ 4-9-14′ @ http://glutenfreeeasily.com

Amazingly Moist Cake with a Cashew Cream Icing – GF

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Amazingly Moist Cake with a Cashew Cream Icing – GF
 
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This recipe is slightly adapted from one I found on the ‘Roost’ blog called ‘Harvest Cake. I was amazed at how much grated vegetables and fruit this cake entailed and I knew I just had to make it. It has to be one of the best cakes I’ve ever made. It was soooo moist and delicious and let’s not forget healthy! What an amazing combination.
Author:
Recipe type: Dessert
Serves: 12

Ingredients
  • DRY INGREDIENTS
  • 3 cups Almond Flour
  • 1.5 tsp Baking Soda
  • ½ tsp Sea Salt
  • 1.5 tsp ground Cinnamon
  • WET INGREDIENTS
  • ¼ cup Coconut Oil
  • ¼ cup Maple Syrup
  • 1.5 tsp Vanilla Extract
  • 3 Organic Eggs – whisked
  • 1 cup grated Carrot
  • 1 cup grated Courgette
  • 1 cup grated Apple
  • CASHEW CREAM
  • 1 cup raw cashews – soaked for 3 hours
  • ½ cup Apple puree or juice
  • 2 soft Dates – pitted
  • 1 Tbs Maple Syrup
  • ⅛ tsp Stevia
  • 1 tsp Vanilla Bean Paste

Instructions
  1. Pre heat the oven to 170 degrees Celsius – fan forced
  2. Line a round cake tin with baking/parchment paper – approx. 22cm
  3. Place all the dry ingredients in one bowl and whisk to combine
  4. In another bowl place the wet ingredients and combine well using a large metal spoon
  5. Pour the wet ingredients into the dry and stir to combine well
  6. Pour mixture into the cake tin and cook in the center of the oven for approx. 40-45 min or until knife comes out clean and mostly dry
  7. To make the cashew cream just put all the ‘Cashew Cream’ ingredients in a food blender and blend until smooth.
  8. Once the cake has completely cooled down, spread the cream over the cake.
  9. Enjoy!

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This post has been submitted to ‘Pennywise Platter Thursday 4/3′ @ http://www.thenourishinggourmet.com and to ‘Fat Tuesday: April 8, 2014′ @ http://realfoodforager.com/ and to ‘Allergy Free Wednesday #112′ @ Tessa the Domestic Diva and to ‘Gluten-Free Wednesdays ~ 4-9-14′ @ http://glutenfreeeasily.com

Spicy Smokey Split Red Lentil Soup with Savoy Cabbage – GF, Vegan

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Spicy Smokey Split Red Lentil Soup with Savoy Cabbage – GF, Vegan
 
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This soup has a wonderful combination of spices. The end result steers towards an Indian smokey flavour. One of my favourite soups!
Author:
Recipe type: Soups
Serves: 6

Ingredients
  • 150g Split Red Lentils – washed
  • 2 Spanish Onions – sliced and diced
  • 450g Carrots – peeled and sliced roughly
  • 4 Garlic Cloves – sliced and diced
  • 350g Butternut Squash – peeled and diced
  • 2 Tbs Bragg Aminos
  • 1 can – 400g Chopped Tomatoes
  • 1.5 liters Vegetable Stock
  • 2 Tbs Coconut Oil – melted
  • 2 sm Green Chilies – thinly sliced
  • 1 tsp Hot Paprika
  • 1 tsp ground Cumin
  • 1 tsp ground Coriander
  • ½ tsp ground Turmeric
  • 1 Tbs fresh Lemon Juice
  • 300ml non diary, non-sweetened Milk
  • ½ a sm Savoy Cabbage – thinly sliced
  • 3 Tbs Coriander – finely chopped
  • Cracked Pepper
  • Non diary plain yogurt
  • 1 Tbs Brown Miso Paste

Instructions
  1. Place the onions in a large saucepan, add some filtered water and cook on medium heat until soft and translucent – approx. 10min
  2. Add the carrots, garlic, squash, Bragg Aminos, chopped tomatoes, lentils and stock.
  3. Bring to boil, then simmer covered for approx. 30min.
  4. Meanwhile, in a smaller saucepan add the coconut oil, paprika, cumin, ground coriander and turmeric.
  5. Cook on med to low heat for a couple of minutes until mixture has slightly simmered
  6. Remove from heat, stir in the lemon juice and put aside.
  7. Blend the soup either in a food processor or use a stick blender to process.
  8. Put soup back onto the hob on med heat
  9. Add the coconut oil mixture to the soup, ladle some of the soup into the saucepan that had the coconut mixture in. in order to remove all of the spices that remain in the small saucepan and then pour all back into the soup
  10. Add the milk, cabbage and cracked pepper
  11. Taste and season some more if necessary
  12. Simmer for a further 10minutes
  13. Turn off heat, add the miso and fresh coriander and stir to combine well
  14. Serve with a dollop of yogurt
  15. Enjoy!!

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This post has been submitted to ‘#glutenfreefridays #85′ @ Vegetarian Mamma and to ‘Pennywise Platter Thursday 4/3 @ http://www.thenourishinggourmet.com/

Orecchitte Pasta with Spicy Sprouting Broccoli – GF

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Orecchitte Pasta with Spicy Sprouting Broccoli – GF
 
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This recipe was taken from Gino D’acampo’s cook book called ‘Fantastico!’. Its been slightly adapted. Its a delicious pasta dish, simple yet exquisite!
Author:
Recipe type: Pasta
Cuisine: Italian
Serves: 2

Ingredients
  • 2 Tbs Extra Virgin Olive Oil
  • 300g Sprouting Broccoli – washed and leaves and ends cut off
  • 3 Garlic cloves – thinly sliced
  • 2 sm hot chillies – thinly sliced
  • 100ml dry White Wine
  • 300g Orecchiette Pasta
  • 70g Pecorino Cheese – grated
  • 4 Tbs Pine nuts
  • 15 Basil leaves
  • Sea Salt

Instructions
  1. Bring a saucepan of salted water to boil
  2. Toss in the pasta and cook until al dante
  3. Meanwhile, in a wok heat the olive oil for a few minutes on high heat
  4. Add the broccoli and using tongs, toss (be careful when adding the broccoli as the oil may spit)
  5. Add the garlic and chilli and cook on high heat for 3 minute
  6. Season with salt and add the white wine, cook for a further 8 minutes on med heat, tossing regularly
  7. Toss the pasta into the wok, combine well
  8. Add the basil, pine nuts and cheese
  9. combine well, turn off the heat
  10. Serve!

IMG_8460This post has been submitted to ‘Fat Tuesday: April 1, 2014′ @ http://realfoodforager.com to ‘#glutenfreefridays #85′ @ Vegetarian Mamma and to ‘Pennywise Platter Thursday 4/3′ @ http://www.thenourishinggourmet.com

Roast Beetroot with Kale, Quinoa and Yellow Split Peas topped with Halloumi and a Roasted Zingy Garlic, Parsley Dressing

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Roast Beetroot with Kale, Quinoa and Yellow Split Peas topped with Halloumi and a Roasted Zingy Garlic, Parsley Dressing
 
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I went to the farmers markets on Sunday and decided to buy a few yummy ingredients to see what i can come up with. What i did come up with is this really filling and yummy salad. The dressing turned out much better than expected. The chilli in the dressing really do it justice. Enjoy!
Author:
Recipe type: Salads, Vegetables
Serves: 6

Ingredients
  • ⅓ cup Yellow Spit peas – washed
  • 1 cup Quinoa – washed
  • 4 Beetroot – washed, peeled then cut into ½ cm slices
  • 15 Cherry tomatoes – cut in half
  • 1 red Pepper – cut into 1.5cm squares
  • 1 bunch kale – washed many times, stems discarded
  • Bunch Fresh Thyme
  • Extra Virgin olive Oil
  • Balsamic Vinegar
  • Agave Nectar
  • ½ cup Walnuts
  • 4 Organic Eggs
  • 1 packet Halloumi Cheese
  • Rock Salt
  • Cracked pepper
  • DRESSING
  • 1 whole Garlic bulb
  • 1 red hot chilli
  • 1 Tbs Extra Virgin Olive Oil
  • 6 Tbs fresh Lemon Juice
  • 1 Tbs White Wine Vinegar or Cider Vinegar
  • ½ tsp Tamarind Paste
  • 1 large bunch of flat leaf parsley – big stems discarded
  • Rock Salt
  • Cracked pepper

Instructions
  1. Pre heat oven to 200 degrees Celsius – fan forced oven
  2. Bring a saucepan of salted water to boil, add Yellow split peas and cook until al dante
  3. In another saucepan add 2 cups of water or vegetable stock and bring to a simmer, add the Quinoa, cover and cook on med/low heat until Quinoa has absorbed all the liquid. Remove from the heat, place a clean tea towel over the saucepan and place the lid ontop of the teatowel.
  4. Allow to sit for approx 10-15min
  5. Remove tea towel and spread quinoa over a flat surface so it can cool quicker. Use a fork to separate.
  6. In a small saucepan, add the eggs, bring to boil and boil for 5 min. Remove from heat an allow cold water from the tap to pour over the eggs for a few minutes to stop any further cooking
  7. Once cooled, peel and cut each egg into 4 wedges
  8. In a very large saucepan bring some salted water to boil, plunge in the Kale and boil for approx 10min or until kale is soft
  9. Strain, allow to cool then chop finely, put aside
  10. Place the Beetroot in a bowl and spray some Extra Virgin Olive Oil ontop, toss
  11. Add a glug of balsamic, a drizzle of agave nectar and a bunch of thyme leaves – approx 1 Tbs
  12. Toss and spread the Beetroot on a non stick baking tray and cover with foil
  13. On another baking tray add the cherry tomatoes cut side up on one side and on the other side add the red peppers
  14. Spray with olive oil, drizzle some balsamic over the tomatoes and sprinkle thyme leaves over the whole lot
  15. Slice one end of the garlic bulb, about a few millimeters in, just so the ends of the garlic have been sliced. Spray with olive oil
  16. Place the Walnuts, garlic bulb and red chilli pepper on another baking tray, on one layer
  17. Bake the beetroot for 40min covered, then uncover and bake for a further 20min
  18. Bake the tomatoes and peppers for approx 40min
  19. Bake the walnuts, chilli and garlic bulb for approx 10min
  20. In a bowl add all the dressing ingredients and blend until smooth
  21. In a very large salad bowl, add the quinoa and kale
  22. Combine well
  23. Season, taste, season
  24. Pour over the dressing, toss to combine well
  25. Add the Yellow split peas, beetroot, tomatoes, peppers
  26. Lightly toss
  27. Sprinkle the walnuts ontop and arrange the egg wedges over the salad
  28. Pre heat a cast iron pan for approx 5 min on med heat.
  29. Cut the Halloumi in half centremeter slices
  30. Add the Halloumi to the pan and cook on each side for approx 5 min or until Halloumi has turned rubbery soft
  31. You might need to spray some olive oil on each side of the halloumi so avoid any sticking
  32. Arrange Halloumi over the salad and serve!
  33. Delicious!

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This post has been submitted to ‘Allergy Free Wednesday #110′ @ Tessa the Domestic Diva and to ‘Gluten-Free Wednesdays ~ 3-26-14‘ @ http://glutenfreeeasily.com/ and to ‘#glutenfreefridays #84′ @ Vegetarian Mamma and to ‘Fat Tuesday: April 1, 2014′ @ http://realfoodforager.com

Flourless Chocolate Cake – GF

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Flourless Chocolate Cake – GF
 
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This cake was slightly adapted from one i found on the ‘London Bakes’ blog with the same name. Its a lovely tasting cake although i found it too flaky… perhaps next time i would add ⅓ cup of grated courgettes or/and apple. This would hold it together a lot better. But nevertheless, it was devoured in one sitting.
Author:
Recipe type: Dessert
Serves: 10

Ingredients
  • DRY INGREDIENTS
  • 85g – ¾ cup + 2 Tbs Almond Flour
  • 30g – ¼ cup + 2 Tbs Cocoa Powder
  • 90g – ½ cup Coconut Sugar
  • ½ tsp Baking Powder
  • ¼ tsp Bicarbonate of Soda
  • 1 tsp instant Coffee
  • ¼ tsp Sea Salt
  • WET INGREDIENTS
  • 1 Egg
  • 80ml – ⅓ cup non diary yogurt OR Greek Yogurt
  • 1 Tbs Extra Virgin Olive Oil
  • 1 tsp Vanilla Extract
  • 1 tsp Chocolate Extract

Instructions
  1. Pre heat the oven to 170 degrees Celsius – fan forced
  2. Line a bread tin with baking/parchment paper
  3. In a bowl, place all the dry ingredients and whisk until well combined
  4. In another bowl place all the wet ingredients and whisk to combine well
  5. Add the wet to the dry and using a large metal spoon combine well
  6. Pour into the baking pan and bake for approx 20min or until cake feels springy when touched
  7. Remove and allow to cool

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This post has been submitted to ‘Fat Tuesday: March 25, 2014′ @ http://realfoodforager.com and to ‘Allergy Free Wednesday #110′ @ Tessa the Domestic Diva and to ‘Gluten-Free Wednesdays ~ 3-26-14‘ @ http://glutenfreeeasily.com/ and to ‘#glutenfreefridays #84′ @ Vegetarian Mamma

Lentil & Roasted Butternut Squash Soup – GF, Vegan

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Lentil & Roasted Butternut Squash Soup – GF, Vegan
 
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Author:
Recipe type: Soups
Serves: 6

Ingredients
  • 1 Butternut Squash – peeled and cut into 1.5cm cubes
  • 1 Spanish Onion – sliced and diced
  • 2 Carrots – Sliced
  • 1.5 Celery – sliced
  • 1 Leek – sliced
  • 1 tsp Sage
  • 150g Green Lentils – washed
  • 2 liters Vegetable Stock
  • 200g non diary plain yogurt
  • Rock Salt
  • Cracked Pepper
  • Extra Virgin Olive Oil

Instructions
  1. Pre-heat the oven to 180 degrees Celsius – fan forced
  2. In a bowl, toss the squash with olive oil and salt and pepper
  3. Bake for 40min
  4. Meanwhile in a large saucepan sweat the onions in some filtered water for approx 5 minutes, then add the celery, leeks and carrot
  5. Cover and sweat for approx 15min on the lowest heat
  6. Add the lentils, sage and stock
  7. Bring to boil then simmer for approx 20minutes
  8. Remove from heat, add the squash and yogurt
  9. Blend until smooth
  10. Serve with a dollop of non diary yogurt
  11. Enjoy!!

This post has been submitted to ‘Gluten-Free Wednesdays ~ 3/19/14‘ @ http://glutenfreeeasily.com and to ‘Pennywise Platter Thursday 3/20′ @ http://www.thenourishinggourmet.com and to ‘#glutenfreefridays #83′ @ http://vegetarianmamma.com and to ‘Fat Tuesday: March 25, 2014′ @ http://realfoodforager.com

Spaghetti with Pancetta, Tuna and Mushrooms – GF Option

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Spaghetti with Pancetta, Tuna and Mushrooms – GF Option
 
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I came across this recipe in one of Ursula Ferrigno’s cookbooks called ‘Truly madly pasta’. Peter loves his meat, so I decided to give him a treat…. It turned out really tasty. An interesting combination. I made a few of changes to the original recipe. Please use a GF pasta to make this GF, eg rice pasta Was delicious!
Author:
Recipe type: Pasta
Cuisine: Italian
Serves: 3

Ingredients
  • 30g Dried Porcini Mushrooms
  • 250g Button Mushrooms – finely sliced
  • Warm water
  • 1 Tbs Chili Olive Oil – (if you don’t have chili oil, then use plain olive oil)
  • 2 Garlic cloves – finely chopped
  • 100g Pancetta cubes
  • 1 sm can Tuna (I used tuna in Brine, but in oil works just as well) – strained
  • 20g Chives – finely chopped
  • 40g Pine nuts
  • Pinch dried chili
  • Cracked Pepper
  • Rock Salt
  • 350g Spaghetti
  • Parmesan Cheese

Instructions
  1. Place the Porcini mushrooms in a small bowl, just cover them with warm water and allow to sit for approx. 15min
  2. Strain (keeping the soaking liquid) and finely chop
  3. In a large frying pan or med saucepan, heat the oil on low to med heat
  4. Add the garlic and cook for approx. 2 min
  5. Add the pancetta and cook for a good 3-4 minutes, stirring occasionally
  6. Add both types of mushrooms to the pan and cook for another minute
  7. Then add 6 Tbs of the mushroom soaking liquid and allow to simmer for approx. 5 minutes
  8. Season
  9. Meanwhile bring a large saucepan of salted water to boil
  10. Add the spaghetti and cook until al Dante
  11. Strain and leave in the strainer
  12. Heat a very small cast iron frying pan on low heat, add the pine nuts and toast until brown – keep an eye on this as pinenuts are easy to burn
  13. Put aside
  14. Flake the drained tuna into the mushroom sauce – fold in gently
  15. Pour the mushroom sauce into the saucepan you used to boil the pasta, pour the pasta on top and combine well
  16. Add the chives and pinenuts
  17. Serve in pasta bowls
  18. You can grate parmesan over the pasta at this point, but it can easily be eaten without parmesan.
  19. Enjoy!

This post has been submitted to ‘Fat Tuesday: March 18, 2014′ @ realfoodforager.com and to ‘Allergy Free Wednesday #109′ @ Tessa the Domestic Diva and to ‘Gluten-Free Wednesdays ~ 3/19/14‘ @ http://glutenfreeeasily.com and to ‘Pennywise Platter Thursday 3/20′ @ http://www.thenourishinggourmet.com and to ‘#glutenfreefridays #83′ @ http://vegetarianmamma.com