Gluten-free pasta in steamed vegetables sauce

When i feel tired or in a rush, i always think of maximizing tasks with minimal time. Thus, this is one of the quickest ways preparing delicious pasta for our lunch.

Recipe:
2 large organic red tomato (cut into small pieces)
1/4 organic red bell pepper (chopped small)
1/2 cup chopped organic cucumber
1/2 yellow onion (chopped small)
1/2 carrot (cut small)
some chopped parsley (for garnishing)

Note: The cutting sizes should roughly match with the steaming time require to achieve the same softness for each ingredient.

(1) Put all ingredients in a bowl and steam till all ingredients soft. Around 20 minutes. Once done, mash using a fork, add in some chopped parsley and set aside.

(2) Using a saucepan, bring some water to boil. Add 1 tsp of olive oil and add in 1/2 cup pasta and boil till al dente.

(3) To serve the pasta. Add the sauce to the pasta and serve along other steamed vegetables (optional).

Classic aglio olio spaghetti (variation)

Recipe (made 1 adult serving):
1 portion gluten-free spaghetti + 1 tsp olive oil
1 bunch fresh parsley (finely chopped)
5 cloves garlic (thinly sliced)
1 tsp cayenne pepper
1 Tbsp olive oil
2 Tbsp extra virgin olive oil

To serve, add -
1 tsp chilli flake
1 tsp shredded cheddar cheese

(1) Using a deep cooking pan, heat up some water till boiling. Add olive oil and put in pasta, cook till it is almost soft but still spongy. Immediately, drain over cold water and set aside.

(2) Using a frying pan, heat up olive oil and stir fry garlic till crispy. Once done, dish out and set aside.

(3) To prepare the aglio olio spaghetti, add extra virgin olive oil to the cooked spaghetti. Subsequently, mix in fresh parsley and cayenne pepper. Add in garlic slices, chilli flake and cheddar cheese and serve immediately.



I have done another variation using the stir-frying method (as i have extra cooked spaghetti kept in fridge).

Recipe (made 1 adult serving):
1 portion cooked gluten-free spaghetti
1 cup finely chopped parsley
3-5 cloves garlic (sliced)
1/2 tsp cayenne pepper
1 Tbsp olive oil
1 Tbsp extra virgin olive oil
1 tsp shredded grass-fed cheddar cheese

(1) Using a frying pan, heat up olive oil and stir fry garlic till crispy.

(2) Add in spaghetti and stir fry shortly. (note: over-cooked will turn mushy)

(3) Once done, stir in cheese and mix well. Toss in chopped parsley and cayenne pepper and serve immediately.

Wholemeal fusilli with roasted vegetables sauce

Recipe (Made 2 adults serving):
1.5 cup organic wholemeal fusilli + 1 tsp olive oil
1 cup chopped pumpkin
5 large organic tomatoes
1 medium size carrot (chopped small)
1 yellow onion (halved)
1 cup basil leaves
2 Tbsp peppermint leaves
1.5 cup fresh amaranth leaves
2 Tbsp olive oil
1 stalk chopped fresh parsley

(1) Using a sauce pan, heat up some water, add some olive oil and boil fusilli till almost soft. Drain over cold water and set aside.

(2) Put all ingredients in an oven-safe glassware, add 2 Tbsp olive oil and roast at 175c for 40 minutes, or till all ingredients soft and juicy. Once done, pour onto a plate and let it cool slightly to room temperature.

(3) Add in fresh amaranth leaves with all the ingredients and blend the ingredients using a food processor to preferred texture.

(4) Pour the sauce onto fusilli and top with fresh parsley. Serve immediately.

Stir-fry pasta with mixed vegetables

Ingredients:
1/2 cup boiled pasta (i used ikea pasta)
4 cloves garlic
2 shallot
2 baby corns
4 stalk xiau bai chai
4 okra
1 cup sliced pumpkin
1 duck egg (lightly beaten)
some vco

Made 1.5 adult serving

Pesto Spaghetti

Recipe:
Gluten free spaghetti (wheat-free spaghetti)
2 cups fresh basil leaves (before blend) - about one whole bunch of basil leaves
1/2 cup pine nuts (toasted)
1/2 cup olive oil
3 cube cheddar cheese (shredded)
2 cloves garlic
1.5 tsp freshly ground black pepper
1 organic tomato (cut into 8 slices)

(1) In a large deep skillet, bring some water to boil. Add in 1 tsp olive oil and put in some spaghetti to boil. Once done, drain the pasta over cold water and set aside. Reserve some cooking water for tossing later.

(2) Using a food processor, blend pine nuts with garlic till coarsely grinded. Add in basil leaves and olive oil, and continue to blend till a green paste is formed. Lastly, add 2 cubes of cheese and black pepper and blend together.

(3) Toss the pasta with some pesto (add in 1 Tbsp at a time) and add the reserved water kept earlier necessarily (a little at a time) till saucy. Top with fresh tomato slices and extra shredded cheese. Serve immediately.

Made 3 servings

Results : This is a very delicious, simple and fresh meal. I never thought that pasta sauce could be taken raw, and after making this only i realised this is what we eat at restaurant normally ! Therefore, i would like to experiment further with other types of greens in the future.

Adapted from: http://www.foodiecrush.com/2013/08/pesto-pasta-recipe/

Macaroni with homemade tomato sauce

Recipe:

3 large tomatoes (cubed)
1 sweet potato (pre steamed)
1 big slice pumpkin (pre steamed)
1 large red onion (chopped)
1 small carrot (sliced)
1/2 red pepper (julienned)
4 shallots (sliced)
3 cloves garlic (sliced)

(1) Stir-fry garlic, shallots and onions till fragrant.
(2) Add in carrots, red peppers and tomatoes.
(3) Add in mashed pumpkin and sweet potatoes with 1 cup of water and bring to boil.
(4) Lower temperature and simmer till all soften and thicken.
(5) Let stand to cool a little and blend till smooth.
(6) Keep in fridge for few days or freeze up to a month.

Results: Strong onion taste this time.

Cheesy beef fusilli

Recipe:
1 bowl fusilli (boiled with some olive oil and half-cooked)
1 small piece of beef (thinly sliced and marinated with lemon juice for 1 hr)
5 baby corns (diagonally cut)
2 Tbsp cream cheese (mix with 2 Tbsp warm water)
1 Tbsp cheddar cheese (shredded)
1/2 cup homemade beetroot soup stock
some finely cut carrots
some chopped zucchini
some chopped garlic
some chopped shallots


(1) In a frying pan heated up with olive oil, stir-fry garlic and shallots till fragrant.

(2) Add in beef and stir-fry. Add in corns, carrots and zucchini and stir-fry.

(3) Add some homemade stock and put on lid to simmer for 5 minutes. Remove lid, and pour in fusilli.

(5) Once the ingredients' gravy starting to dry up, stir in cream cheese and put to simmer for 2 minutes. Lastly, Stir in cheddar cheese, mix well and dish out.

Yields: 1.5 adult portion

Stir-fry fusilli with egg, vegetables and cheese

Recipe:
1 small bowl cooked fusilli
1 egg (pan fried)
2 cloves garlic (minced)
1 shallot (sliced)
some brocolli
some cucumber
some green zucchini
some shredded cheddar cheese


(1) Stir fried all ingredients except egg, pour in cooked fusilli. Add in cooked egg in the end.
(2) Once done, off fire - stir in some cheddar cheese and dish out.

Yields: 1 adult portion

Bellamy vegetarian pasta with mushroom sauce

Recipe:
5 brown button mushroom (sliced)
5 white button mushroom (sliced)
some cabbage
1 potato (steamed and mashed)
1 cloves garlic (minced)
1 shallot (sliced)

Cook everything and blend till smooth. Top with some steamed shimeiji mushrooms.

Couscous with chicken, tomato and orange

Recipe:
1 bowl of chicken fillet (roughly cut)
1/2 bowl of couscous
1 bowl homemade soup stock
2 knobs unsalted butter (melted)
handful finely chopped leek
1 clove garlic (minced)
1 fresh fig (cut in slices)
1/2 yellow onion (sliced)
1/2 red tomato (quartered)
1/2 orange (sliced)
1/2 orange (juiced)
1 tsp cumin powder
handful chopped coriander leaves

(1) Marinate chicken with cumin powder for 1 hour.

(2) In a sauce pan, bring soup stock to boil, add a little of olive oil and pour in couscous to cook - around 5 minutes. Drain over couscous using a strainer. Mix in 1 knob of melted butter and stir around till all mixed. Mix in some raw coriander leaves. Set aside.

(3) In a heated frying pan. Using 1 knob of butter - stir fry garlic, leek and onion till fragrant. Add in chicken fillet and stir fry. Add figs, orange juices and some soup stock and put on the lid to simmer for 5 minutes or till the sauce thicken.

(4) Remove lid, and add tomatoes and orange slices and remaining soup stock. Put on the lid and simmer for another 10 minutes. Once done, add some chopped coriander and stir with the ingredients. Pour the ingredients and stir with cooked couscous. Serve warm.

Yields: 1 adult portion

Cheese macaroni with beef and prawns

Recipe:
1 bowl macaroni (boiled and drained over cold filtered water)
handful of prawns (marinated with local lemon juice)
1 piece lean beef (thinly sliced, marinated with local lemon juice)
1 stalk celery (thinly cut, diagonal)
1 cup cream cheese (premixed with a little of agave nectar and butter)
5 mini cubes cheddar cheese (shredded)

(1) Stir fry garlic and shallots till fragrant.
(2) Add in beef, prawn, celery and stir fry till fragrant (but not long). Pour in macaroni and add in few Tbsp of homemade stock if too dry. Close lid and put to simmer for 3 minutes.
(3) Stir in melted cream cheese and mix well. Lastly, add in cheddar cheese, put to low temperature and simmer for 5 minutes. Serve warm.

Yields: 2 adults portion

Results: Cheesy and soft texture of macaroni. Will try again in the future.

Ning pasta with tomato pumpkin sauce

Recipe:

1 cup ning pasta
1 tomato (chopped)
1 small piece of pumpkin (deskinned and chopped)
1 clove of garlic (minced)
1 shallot (chopped finely)
handful of parsley
1 Tbsp olive oil
4 ice cube of vegetables stock

(1) In a sauce pan, bring estimated amount of water to boil. Add in olive oil and bring to boil for 1 minute. Add in pasta and cook till soft - around 10 minutes. Set aside. Bring pumpkin to boil for 5-6 minutes. Set aside.

(2) In the same sauce pan, saute garlic and shallot till fragrant, add in cooked pumpkin and tomatos and cook till all soft. Add in stock and bring to boil for 3 minutes. Lower temperature and bring to simmer for 10 minutes, till the sauce slowly thicken up. Remove the sauce and let it cool for 5 minutes. Using a food processor, blend the sauce till half smoothed / blended or texture according to preference.

(3) Separately, soak parsley in a bowl of hot water for 5 minutes. Drain water and keep the parsley as topping for the sauce.

Ning pasta with tomato vegetables sauce

Recipe:

3/4 cup ning pasta
1 shallot (chopped finely)
1 clove of garlic (chopped finely)
2 cherry tomatoes (halved)
1 cup of spinach leaves (roughly chopped)
2 stalks of celery (chopped finely)
1 Tbsp coconut oil

(1) In a steel place, arrange the pasta (unattached from each other). Sprinkle some water and coconut oil and steam for 15 minutes or till soft. Remove from steamer once done and set aside.

(2) Put all ingredients to steam for 8 minutes, or till soft except tomatoes and spinach. Add in tomatos and spinach in the last 3 minutes.

(3) Mix ingredients with pasta and serve warm.

Side dish - steamed carrots (cut long)

Results: The texture of steaming pastas will not be as good as boiling the pastas.

Spaghetti Aglio Olio

Recipe:

3 cloves garlic (sliced)

3 small cube of cheddar cheese (shredded)

Handful of parsley leaves (chopped finely)

Estimated amount of spaghetti

Side dishes

-steamed japanese cucumber

-steamed cherry tomatoes

-steamed russet potatoes with natural yogurt sauce

(1) In a frying pan, stir fry garlic till fragrant, set aside.

(2) In a sauce pan, bring about 3 cups of water to boil, stir in some olive oil and put in spaghetti to cook.

(3) Once cook, drain the spaghetti and toss in 1 tsp of olive oil. Stir in shredded cheese and mix well. Lastly, toss in parsley leaves, and serve warm.

Spaghetti with mushroom sauce

Recipe:

Mushroom sauce
2 fresh brown button mushroom (sliced)
2 fresh shitake mushroom (sliced)
2 shallots (chopped)
2 cloves garlics (chopped)
1 Tbsp blended rolled oats
3 Tbsp natural greek yogurt
1 small bowl sweet apple sauce (cut small and steamed for 5 minutes, mashed)

(1) In a frying pan, toss in garlic and shallots and fry till fragrant. Stir in mushroom and fry till watery and fragrant. Toss in apple sauce and give a quick stir.
(2) Separately soak oats with yogurt. Once the above ingredients well cooked, put to low temperature - stir in yogurt mixture, and off fire.
(3) Blend the sauce in a food processor till smooth. Serve with spaghetti.


Spaghetti
Estimated amount of gluten free spaghetti
Estimated amount of water
1 tsp olive oil
1/2 carrot (sliced)

(1) Put water to boil, add olive oil and stir well.
(2) Put in spaghetti, cook till soft - around 10 minutes or according to the packaging instruction.
(3) Add carrot to boil together.
(4) Sieved the spaghetti with carrots once cook, rinse with cooked room temperature water and serve warm.

Homemade chicken ball
2 slices of chicken breast (chopped and minced)
handful of parsley (chopped and minced)
1 tsp corn flour

(1) Mix all ingredients together, form a ball and steam for 10 minutes.
(2) Serve warm.

Mix vegetable pasta sauce w/ colourful vegetable pasta

Recipe:

Pasta Sauce
4 garlic clove (chopped)
5 shallots (chopped)
1 medium size carrot (grated)
1/2 japanese cucumber (sliced)
1 big brown button mushroom (sliced)
3 oyster mushroom (sliced)
1/4 red bell pepper (cut square)
1/4 green bell pepper (cut square)
1/4 yellow bell pepper (cut square)
10 cherry tomatoes (halves)
8 ice cube of vegetable stock
Handful of fresh basil leaves (torn)
1 tsp apple cider vinegar
1 tsp black pepper
1 tsp shredded cheddar cheese

(1) Saute garlic, shallots till fragrant. In sequence add in: carrots, bell peppers, cucumber and mushrooms and saute for 5 minutes. Add vinegar and saute for a while. Stir in tomatoes and simmer for 5 minutes.
(2) Add in vegetables stock, stir well and cook till the mixture slightly thicken or till all liquid well absorbed.
(3) Add in basil leaves and black pepper.
(4) Blend the cooked ingredients coarsely, add some shredded cheddar cheese and serve with pasta.

 Animal Pasta
1/2 cup animal pasta
1 tsp olive oil

In a sauce pan, bring water to boil. Stir in olive oil and cook pasta for 10 minutes or according to instruction.

Reference : http://www.annabelkarmel.com/recipes/vegetable-sauce