Hello my dears! The first half of the current Sugar-Free Challenge is now behind us, and one question I’ve been getting asked over and over again is about pasta – namely “what should we do when we want pasta?” I’ll admit I had no idea just how many readers would be missing pasta so much!

That’s why I’m so excited to tell you all about the great new gluten-free pastas you can try during Phase 1 of the Challenge! They go great with my Almond Basil Pesto recipe (also below). 

A huge selection of pasta varieties

Three years ago, in 2014, I posted an article here on the blog titled “Worth the hype? Low-Carb Green Lentil Pasta.” Back then, gluten-free pastas – especially those made from legumes – were neither easy to come by nor cheap: I paid €3.99 for a 250 g package of green lentil pasta (or 2–3x the price of conventional wheat pasta). Admittedly, I wasn’t so into it!

Fortunately, times have changed, and while gluten-free pastas haven’t gotten much cheaper since then, the flavor has improved considerably, there’s much more variety, and you can find all kinds at drugstores and regular supermarkets instead of just specialty stores.

The last few years have seen a wide array of gluten-free pastas arrive on supermarket shelves – look for varieties made from brown rice, chickpeas, buckwheat, teff, quinoa, sweet potato, lentil, black bean, mung bean, and more!

Gluten-Free Pasta with Almond Basil Pesto

Gluten-Free Pasta with Almond Basil Pesto

Rezept drucken
Rezept drucken
servings
Prep Time 15 minutes
Cook Time
Passive Time
ZUTATEN:
  • 250 g pasta gluten-free
  • 1 pot basil (approx. 40 g)
  • 2 garlic cloves
  • 50 ml olive oil*
  • 2 tbsp almond butter*
  • salt*
  • pepper*
  • 20 g almonds
  • 1 chili peppers red
  • 2 tbsp grated Parmesan
ANLEITUNG:
  1. Cook gluten-free pasta according to packaging instructions.
  2. Wash basil and pat dry. Peel and press garlic.
  3. Mix basil and garlic with olive oil and almond butter. Season with salt and pepper.
  4. Toss pasta in the pesto and divide onto two plates. Coarsely chop almonds. Wash chili pepper, cut into rings, and remove seeds. Garnish pasta with chopped almonds, chili peppers, and Parmesan.
NOTIZEN:

Stored in the fridge in an airtight container, the pesto has a shelf life of around two weeks.

 
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Enjoy experimenting with new kinds of pasta for the first 30 days of the challenge – and enjoy! :-)

 

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