It’s hot outside. We don’t really feel like turning on the stove, let alone the oven, to cook our lunch. This is a quick and tasty recipe that only takes a few minutes on the stove to boil the pasta. The sauce is made cold, only with the help of a blender. You can use store-bought gluten-free pasta or make your own with this recipe. Instead of gluten-free pasta you can use boiled potatoes, chickpeas, lentils or conjac pasta. It’s a healthy, vegetarian, nutrient-balanced and very tasty lunch.
Ingredients
For 2 servings:
- 175-200 grams of gluten-free pasta
- A large, well-ripened avocado
- 200 grams of pickled mushrooms, I used a mix of mushrooms in brine
- A small red onion
- A bunch of dill
- 2 tablespoons of olive oil
- 2 tablespoons of dry nutritive yeast flakes
- ½ teaspoon of salt
- ½ teaspoon chili paste, or spicy curry paste
- 1 teaspoon of turmeric powder
Recipe Method
Cook the gluten-free pasta according to the instructions. Remove from hot water, rinse with cold water, place in a large bowl and set aside.
Finely chop the pickled mushrooms, red onion and dill and set aside as well.
The rest of the ingredients, apart from those mentioned above, are put into the blender and mixed until a soft paste is obtained. Add a tablespoon or two of water, if needed. Avocado must be well-ripened, I wrote here how to proceed to get a perfectly ripe avocado.
Pour the avocado sauce, pickled mushrooms, red onion and dill over the cooked pasta in the bowl. Mix well until all ingredients are completely homogenized.
This gluten-free pasta with sauce can be served immediately or refrigerated in a casserole dish to serve the next day. It can be taken at work for lunch. It is tasty, filling and cool on a hot summer day.
