Gluten and Wheat Free Recipes

Ingredients:
350g (12oz) Dietary Specials Spaghetti
30ml (2 tbsp) water or vegetable stock – gluten free
1 medium leek – finely chopped
1 medium courgette, finely chopped
400g tin chopped tomatoes with herbs
15mlsp (1tbsp) tomato puree
300g tin broad beans – drained and rinsed
30ml (2 tbsp) chopped fresh parsley
Cracked black pepper
Serves 4

Preparation time: 5mins  Cooking time: 15mins
Method:
1. Cook the pasta in plenty of boiling water according to the

    directions on the pack.
2. Saute the leek and courgette in the stock for 5 minutes until

    softened.
3. Add the tomatoes, tomato puree and broad beans and cook for a

    further 10 minutes until the sauce is slightly thickened.
4. Drain the pasta and place on the serving dishes, top with the

    Bolognese, chopped parsley and cracked black pepper.