Pasta & pesto - gluten-free with flavour
"Today, however, my Novis ProBlender does this work, so it's a breeze!" says nutritionist Carine Buhmann. While the spaghetti cooks al dente in the pot, she prepares a pesto rosso. She puts dried tomatoes in olive oil, garlic clove, pine nuts, Parmesan and basil into the blender jug, presses the start button and the pesto is ready to serve within one to two minutes.
Carine Buhmann specialises in gluten-free nutrition and is the author of the bestseller "Gluten-free cooking and baking". For today's recipe, she recommends gluten-free corn-based spaghetti. "Because they have a neutral flavour and go perfectly with my spicy tomato pesto!"
Conventional pasta is made from wheat or spelt flour. "However, if you suffer from gluten intolerance (coeliac disease), you can opt for gluten-free pasta," explains Carine Buhmann, "which is often made from corn and rice flour. Gluten-free pasta made from pure buckwheat flour, such as the well-known soba noodles, is also available." The nutritionist adds that rice noodles are ideal for Asian dishes and pasta made from legume flours such as lentils or chickpeas are becoming increasingly popular due to their high protein content.
It is important to read the ingredients list carefully and only buy guaranteed gluten-free products. And finally, the cookery book author gives us another tip: "It's best to try different varieties from different suppliers. That way, you're sure to find your favourite gluten-free pasta in the wide range on offer."
"Pasta and pesto are a perfect duo! When I fancy a plate of spaghetti, I quickly and easily mix myself a flavoursome pesto with the Novis ProBlender."
Carine Buhmann, cookbook author and nutrition expert
Recipe - Spaghetti with tomato pesto
Spaghetti with tomato pesto
Preparation: 15 minutes
1 jar (approx. 280 g) of sun-dried tomatoes, preserved in oil
1 large clove of garlic
4 tbsp pine nuts
75 g grated Parmesan cheese
about 8 basil leaves
a little extra virgin olive oil if required
400-500 g gluten-free spaghetti
Place all the ingredients in the blender jug (06 litres). Close the lid tightly and blend until the pesto has the desired consistency. If the pesto is too thick, add a little olive oil and blend again briefly.
Cook the spaghetti in a large pan of boiling salted water until al dente, drain and return to the pan. Mix in the pesto. Sprinkle with parmesan and serve with basil leaves.