Monday 4 July 2016


This is my go to meal - always! When I come home at stupid o'clock at night, this is what I reach for. Warm, comforting, quick and tasty carbs!


I made this dressing up a month or so ago as a bit of an experiment, and since then I just can't get enough of it. So, this is literally up to you what you put in it. This time I used up what I needed to in the fridge but it can vary. Sometimes I add asparagus, sometimes mushrooms. It all depends on what I've got in my cupboard in a jar or what's lurking round in the fridge!

Anyway, this is my recipe but feel free to change the veggies up to suit your tastes.


For the dressing...
  • 4-5 basil leaves
  • 1 tbsp garlic oil
  • 1 tsp chilli oil (if you like a bit of heat)
  • Good squeeze of lemon
  • 1/4 tsp sugar
  • salt and pepper

For the rest...

  • Gluten free spaghetti
  • 8-10 Olives
  • 3-4 artichoke hearts from a jar
  • 1/4 cup of frozen peas
  • Start off by getting the pasta going. Get a large pan of boiling water on the go with a sprinkle of salt and when it's bubbling add in the pasta - check the time
  • Make the dressing by adding all the dressing ingredients into a pestle and mortar and give it a good bash until its all mixed and green
  • In the last 3 minutes of cooking the pasta, add the peas to the pan to cook
  • When your pasta is cooked (check the packet for times - GF pasta is usually around 7-9 mins), drain and put back in the pan with the peas - off the heat though
  • Stir through the dressing, olives and artichokes
  • Serve in a big bowl with some crushes black pepper and enjoy!

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