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Gluten Free Brown Rice Spaghetti Aglio e Olio
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About this recipe:
Made with Brown Rice Spaghetti, this is one of those go-to pasta recipes thatβs quick and easy to rustle up to satisfy an aching appetite. Serve flavoursome Spaghetti Aglio e Olio on its own, with a little grated cheese or plant cheese, or with a green salad.
Equipment:
frying pan and large 2lt saucepan
Ingredients:
4 garlic cloves
6 tbsp olive oil
1 red chili
2 tbsp fresh parsley
50g parmesan (or plant parmesan)
500g FREEE Organic Brown Rice Spaghetti
salt and pepper
Method:
- Finely dice the garlic into a frying pan, add the oil and cook over a gentle heat for 1 minute while stirring.
- Finely dice the chili and parsley, add them to the pan and cook for 30 seconds while stirring.
- Remove the pan from the heat, season with salt and pepper, cover and set aside.
- Finely grate the parmesan into a bowl.
- Three-quarter fill a large 2lt saucepan with water, add a little salt and bring it to a rapid, rolling boil.
- Add the pasta, stir to avoid it sticking and boil uncovered for 7 minutes.
- Carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue to boil and repeat the fork test every minute until it is βal denteβ and just cuts through the pasta.
- Drain the pasta into a colander over the sink.
- Return the pasta to the saucepan, add the sauce and stir gently to combine.
- Serve immediately.
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