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Gluten Free Pasta Aglio e Olio

Serves 4

This is one of those go-to pasta recipes that’s quick and easy to rustle up, uses simple ingredients, will satisfying an aching appetite and is also vegan. Serve it on its own, with grated cheese or a salad. We used Brown Rice Spaghetti for this recipe but almost any type and shape of pasta works with this recipe.

Free from Gluten, Egg, Soya, Wheat, Nuts
Vegetarian, Without crystal sugar

Ingredients

Change Quantities:
  • 4 garlic gloves
  • 6 tbsp olive oil
  • ½ tsp red chilli, diced or flakes
  • 2 tbsp fresh parsley, chopped
  • 1 tsp salt
  • 500g FREEE Organic Brown Rice Spaghetti
  • 25g parmesan, grated
  • salt and pepper

Aglio e Olio Sauce

  1. Dice the garlic and put it into a large frying pan, add the oil and cook over medium heat for 1-2 minutes.
  2. Stir in the chilli, parsley, salt and pepper then set aside.

Cooking the Pasta

  1. Three-quarter fill a pasta pan or extra-large saucepan with water.
  2. Add a teaspoon of salt and bring it to a rapid, rolling boil.
  3. Carefully add the pasta and boil uncovered, stirring occasionally to avoid it sticking.
  4. After 5 minutes carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue to boil and repeat the fork test every minute until it is ‘al dente’ and just cuts through the pasta.
  5. Drain the pasta into a colander over the sink.

Pasta Aglio e Olio

  1. Shake the colander then tip the pasta into the frying pan.
  2. Serve immediately, accompanied by a bowl of grated parmesan

Equipment

Large frying pan, pasta pan or extra-large saucepan and colander

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Ingredients

Change Quantities:
  • 4 garlic gloves
  • 6 tbsp olive oil
  • ½ tsp red chilli, diced or flakes
  • 2 tbsp fresh parsley, chopped
  • 1 tsp salt
  • 500g FREEE Organic Brown Rice Spaghetti
  • 25g parmesan, grated
  • salt and pepper

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