Keyword: comfort food

Le Veneziane Penne with roasted chickpeas & paprika

Le Veneziane Penne Pasta Salad with Roasted Chickpeas & Paprika

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
Le Veneziane Penne with roasted chickpeas & paprika
Course Dinner, Lunch, Main Dish
Cuisine Mediterranean, Middle Eastern
Keyword comfort food, gluten free, Le Veneziane, pasta, vegan, vegetarian, wheat free
Servings
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)
Course Dinner, Lunch, Main Dish
Cuisine Mediterranean, Middle Eastern
Keyword comfort food, gluten free, Le Veneziane, pasta, vegan, vegetarian, wheat free
Servings
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)
Le Veneziane Penne with roasted chickpeas & paprika
Instructions
For the chickpeas:
  1. Heat the oven to 200 degrees Celsius
  1. Drain the Chickpeas and toss with olive oil and paprika powder.
  2. Add to a tray and roast in the middle of the oven for 10 minutes, making sure they do not burn.
  3. Set aside.
For the pasta salad:
  1. Add basil, oil and vinegar in a mixer and blend until smooth. Set aside.
  2. Wash the lettuce and slice into smaller pieces, slice the tomatoes in half and dice the red onion.
  3. Boil the pasta and drain.
  4. Pour the basil dressing over the warm pasta, add salt and pepper.
  5. Add lettuce, tomatoes and Chickpeas and mix it all together.
  6. Add a squeeze of fresh lemon juice to finish!
    Le Veneziane Penne with Roasted Chickpeas & Paprika
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.

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Gluten-free Aubergine Lasagne

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 Gluten-free Aubergine Lasagne
This hearty recipe replaces the traditional meat filling with sliced aubergine, creating a lower fat, vegetarian twist on the classic. Le Veneziane Gluten Free Lasagne sheets keep an al dente texture and do not require pre-cooking.
Course Main Dish
Cuisine Italian
Keyword comfort food, gluten free, vegetarian, wheat free
Servings
People
Ingredients
  • 1 packet Le Veneziane Gluten Free Lasagne Sheets
  • 3 large Aubergines sliced thinly lengthways
  • 2 tbsp Garlic infused olive oil
  • 1 large jar Passata
  • 1 tbsp tomato puree
  • 1 teaspoon dried Italian herb mix
  • 1 tsp sugar
  • 1 tbsp red wine vinegar
  • 1 small Bunch of fresh basil
  • 125 g vegetarian hard Italian cheese
  • 1 ball Reduced fat mozzarella
  • 2 handfuls Gluten-free breadcrumbs
Course Main Dish
Cuisine Italian
Keyword comfort food, gluten free, vegetarian, wheat free
Servings
People
Ingredients
  • 1 packet Le Veneziane Gluten Free Lasagne Sheets
  • 3 large Aubergines sliced thinly lengthways
  • 2 tbsp Garlic infused olive oil
  • 1 large jar Passata
  • 1 tbsp tomato puree
  • 1 teaspoon dried Italian herb mix
  • 1 tsp sugar
  • 1 tbsp red wine vinegar
  • 1 small Bunch of fresh basil
  • 125 g vegetarian hard Italian cheese
  • 1 ball Reduced fat mozzarella
  • 2 handfuls Gluten-free breadcrumbs
Instructions
  1. Lightly fry the aubergine strips in garlic oil using a non-stick frying pan until golden brown.
  2. Heat the passata in a pan with the tomato puree, Italian herbs, sugar and red wine vinegar for 10minutes. Add the torn basil at the end.
  3. Add a thin layer of the passata mixture to the bottom of a lasagne dish; add a layer of aubergine, sprinkle with parmesan and torn mozzarella then top with the lasagne. Repeat for another two layers.
  4. Top the final layer of lasagne with passata, parmesan, mozzarella and breadcrumbs.
  5. Cook at 200oC for 25-30minutes until it bubbles at the sides and is golden on top.
  6. Serve with a balsamic dressed green side salad.
Recipe Notes

Top tip: next time your gluten-free bread goes stale, or you get a crumbled loaf, make a batch of breadcrumbs. They can be frozen in air tight bags - convenient and saves on food waste!

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Baked Camembert, Mushroom & Spinach Gnocchi

The colder weather made us crave comfort food with earthy flavours.

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 Baked Camembert, Mushroom & Spinach Gnocchi
Course Main Dish
Cuisine Italian
Keyword comfort food, gluten free, gnocchi, wheat free
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 1 Whole Camembert baked
  • 250 g Portobello mushrooms
  • 500 g Le Veneziane Gnocchi
  • 6 sprigs Fresh rosemary
  • 3 tbsp Garlic infused olive oil
  • 2 handfuls Baby spinach
Course Main Dish
Cuisine Italian
Keyword comfort food, gluten free, gnocchi, wheat free
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 1 Whole Camembert baked
  • 250 g Portobello mushrooms
  • 500 g Le Veneziane Gnocchi
  • 6 sprigs Fresh rosemary
  • 3 tbsp Garlic infused olive oil
  • 2 handfuls Baby spinach
Instructions
  1. Score the camembert and add 2 rosemary sprigs into the gap, bake at 160 degrees for 25 minutes
  2. Wait 15 minutes (maybe have a cup of tea)
  3. Slice and fry the mushrooms with 3 sprigs of rosemary in a drizzle of garlic oil
  4. Boil the gnocchi in salted water for 3 minutes, drain, return to the pan
  5. In the gnocchi pan stir in two handfuls of baby spinach until wilted
  6. Add the mushrooms and scoop the inside of the camembert, stir well
  7. Serve immediately, perfect with a dry white wine
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