VEGGIE LOADED GF PASTA

This is one of my fav pastas of all time. we have this about once a fortnight (making enough for lunch for 2 days of course)

 

TOTAL TIME 30-40 MIN

SERVING APPROX 3-4

RECIPE FROM MKM MUMMA KYLIE

 

INGREDIENTS

350-400GM GF PASTA

1 CUP DICED PUMPKIN

HALF CAPSICUM SLICED

1 SMALL ONION SLICED

5 FIELD OR BUTTON MUSHROOMS

HALF MED ZUCCHINI SLICED

10 CHERRY TOMATOES

10 OR MORE ANCHOVIE FILLETS (OMIT FOR VEGETARIAN)

2 HAND FULLS OF SPINACH LEAVES

1/4 CUP PINE NUTS TOASTED

2 CHICKEN BREASTS SLICED FINELY (OMIT FOR VEGETARIAN)

OLIVE OIL

SALT, PEPPER, TUMERIC

1/4 CUP PARMESAN CHEESE FINELY GRATED

JUICE OF HALF A LARGE LEMON

RICE FLOUR FOR DUSTING

SOY SAUCE

 

METHOD

PLACE PUMPKIN ON TRAY IN THE OVEN, SPRINKLE WITH SALT, OIL AND TUMERIC

TOAST PINE NUTS SET ASIDE

BOIL PASTA, ONCE COOKED SET ASIDE AND RINSE UNDER COLD WATER ONCE COOKED

 

LIGHTLY DUST CHICKEN IN RICE FLOUR, ADD TO PAN AND COOK (SET ASIDE)

ADD OIL, ONION, MUSHROOM, CAPSICUM, ZUCCHINI IN PAN ON LOW HEAT WITH SALT & PEPPER

ADD CHERRY TOMATOES HALF WAY THROUGH

 

ONCE EVERYTHING IS COOKED

ADD CHICKEN AND VEGGIES TO A LARGE PAN/WOK AND STIR AROUND TO RE HEAT

ADD ANCHOVIES

ADD MORE OIL TO TASTE AND JUICE OF 1/2 LARGE LEMON

 

PLATE UP AND SPRINKLE WITH PINE NUTS, MORE LEMON JUICE AND PARMESAN CHEESE

 

NOTES

I USE SAN REMO PASTA

A SPOON ON OF SOUR CREAM

ADD A LITTLE ANCHOVIE OIL TO THE PASTA