Pasta with mushrooms capers and garlic - gluten and dairy free
For a family of 4:
2 chopped cloves garlic
1 tsp capers
25g chopped flat leaf parsley
a large chunk of gluten free bread
3tbsp olive oil
500g egg free and / or gluten free pasta
250g sliced mushrooms
1) place the bread, capers, parsley, garlic and any seasoning into a blender and blend till it forms breadcrumbs.
2) heat tablespoon of oil in a frying pan and cook the breadcrumbs till golden. Set aside.
3) Cook the pasta according to pack instructions.
4) Whilst pasta is cooking, fry the mushrooms for 5 minutes in some oil and then stir in the breadcrumbs.
5) When pasta is cooked, mix into it the breadcrumb mixture and serve warm.
You can vary this slightly if you want, depending on your allergies - it's nice with some pine nuts thrown in and you can vary the type of pasta you use - try penne or spaghetti. You could also sprinkle in some dairy free cheese.
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The parentsown "Free From" supermarket: helping you find foods that are suitable for people with allergies and intolerances.