Gluten free beetroot papardelle with pea and basil pesto

We’re finding ourselves having less and less time for cooking new things recently, we’re eating the usual delicious salads for work lunches and that sort of thing, but nothing really new enough to blog about on the whole!
But this, although we can hardly believe it, is our 300th post for veganbungalow!
So it feels like the right time to make something special.
In our experiments with the flour mix we use for our pittas, we’ve discovered (oh joy of joys!), that it makes a great gluten free pasta!
It has a wonderful texture, and can be used for tagliatelle, tortellini, ravioli and all those sorts of things.
For this recipe we’ve kept it simple, just a basic dough with a little beetroot powder added for a fun colour, and a super quick and delicious pea and basil pesto.
It’s definitely a dish worthy of our veganbungalow milestone!

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Gluten free beetroot papardelle with pea and basil pesto

serves 2


for the pasta
30 g cassava flour
35 g millet flour
15 g rice flour, plus a little extra for dusting the board
40 g potato starch
3 g xanthan gum
a pinch of salt
10 g beetroot powder
80 ml cold water (you may need a bit less)
for the pesto
75 g frozen peas
30 g cashew nuts
15 g basil leaves
4 tbsp oil
2 tbsp lemon juice
1 tsp dried ramsons, or 1/2 clove of garlic
60 ml water salt and pepper


To make the pasta, mix together the dry ingredients with a balloon whisk and slowly add the water, mixing with your hand until it forms a dough. It should be fairly soft and pliable.
Pop the dough in a plastic bag, and rest it in the fridge for at least 20 minutes. It will be hard to roll if you don’t.
While the dough is resting, make the pesto.
Simply whizz all of the ingredients together in a mini processor, or use a pestle and mortar. It should not be completely smooth you want a bit of texture.
Dust your board with a little rice flour and roll the dough out to around 1 mm thick. Cut into 10 mm strips.
Bring a large pan of salted water to the boil and carefully drop the pasta in. Bring back to the boil and cook the pasta for 2 minutes and then drain. The pasta will swell up a little as it cooks
Serve the papardelle with the pesto plopped prettily on top.


By A. and E.

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