This recipe is courtesy of the plant-based food photographer & chef, Anders Engsas. Find this and other creations on Instagram @anders_kitchen.
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Le Veneziane Penne Pasta Salad with Roasted Chickpeas & Paprika
Ingredients
- 1 tin (400g) chickpeas
- 1 tbsp paprika
- 400 g Le Veneziane Penne
- 150 ml Extra virgin olive oil
- 20 g fresh basil
- 1 tsp White wine vinegar
- 1/2 head iceberg lettuce
- 1 whole red onion
- 10 Cherry tomatoes
- salt & pepper (to taste)
- 1 generous squeeze Lemon (optional)
Ingredients
- 1 tin (400g) chickpeas
- 1 tbsp paprika
- 400 g Le Veneziane Penne
- 150 ml Extra virgin olive oil
- 20 g fresh basil
- 1 tsp White wine vinegar
- 1/2 head iceberg lettuce
- 1 whole red onion
- 10 Cherry tomatoes
- salt & pepper (to taste)
- 1 generous squeeze Lemon (optional)
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Instructions
For the chickpeas:
Heat the oven to 200 degrees Celsius
Drain the Chickpeas and toss with olive oil and paprika powder.
Add to a tray and roast in the middle of the oven for 10 minutes, making sure they do not burn.
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For the pasta salad:
Add basil, oil and vinegar in a mixer and blend until smooth. Set aside.
Wash the lettuce and slice into smaller pieces, slice the tomatoes in half and dice the red onion.
Boil the pasta and drain.
Pour the basil dressing over the warm pasta, add salt and pepper.
Add lettuce, tomatoes and Chickpeas and mix it all together.
Add a squeeze of fresh lemon juice to finish!
Recipe Notes
Le Veneziane's pasta is made from 100% corn grown in the heart of the Italian Veneto countryside. You can purchase it online from Amazon or Ocado.
The whole family will enjoy this pasta bake and we bet they don’t even realise it’s gluten free! Le Veneziane is Italy’s best selling gluten free pasta (and Italians KNOW their pasta!)
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Gluten Free Mackerel & Leek Pasta Bake
Mackerel is an oily fish containing omega 3 fatty acids, which are thought to be cardio-protective and also improve brain function. We are recommended to eat oily fish once per week so this recipe is an economical (and delicious) way to help you meet this target.
Ingredients
- 250g Pack Le Veneziane Gluten Free Penne
- 3 Medium Leeks Thinly sliced
- 1 Tablespoon Extra virgin olive oil
- 250 ml Half fat Crème fraîche
- 2 Tins Mackerel in olive oil Drained
- 1 Tablespoon Capers Chopped
- 4 Cherry tomatoes Halved
- 30 g Extra mature cheddar Grated
- 8 Florets Broccoli Halved
Ingredients
- 250g Pack Le Veneziane Gluten Free Penne
- 3 Medium Leeks Thinly sliced
- 1 Tablespoon Extra virgin olive oil
- 250 ml Half fat Crème fraîche
- 2 Tins Mackerel in olive oil Drained
- 1 Tablespoon Capers Chopped
- 4 Cherry tomatoes Halved
- 30 g Extra mature cheddar Grated
- 8 Florets Broccoli Halved
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Instructions
Fry the leeks in olive oil for 10 minutes until softened.
Meanwhile, bring a large pot of water to the boil, add the penne, after 10 minutes (or when the pasta is al dente) add the broccoli and cook for a further 2 minutes. Drain and then return to the pot.
Add the leeks, crème fraîche, capers and mackerel to the pasta mix. Stir well.
Pour into a cassarole dish, top with the cherry tomatoes and cheddar.
Grill under a medium heat for 5-10 minutes, until lightly golden.
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Recipe Notes
Le Veneziane's pasta is made from 100% corn grown in the heart of the Italian Veneto countryside. You can purchase it online from Amazon or Ocado.