March 2006
Sponsored by
The leading gluten-free brand in the UK, providing a complete prescription range of gluten-free alternatives to everyday staple foods.
Spicy Bean Macaroni with garlic bread
Serves 2 Ideal served hot or cold
A scrummy pasta salad suggestion using lots of colourful vegetables mixed with Macaroni and lightly coated in a chilli sauce. The Juvela Gluten-Free Fusilli could be used in place of the Macaroni. For the perfect accompaniment to your gluten-free pasta dish - choose between original, tangy tomato, or cheesy garlic bread.
 Ingredients |
- 150g (6oz) JUVELA Gluten-Free Macaroni or Fusilli (dry weight)
- 400g tin mixed beans in chilli sauce*
- 1 small green pepper, chopped
- 100g (4oz) sweetcorn
- 50g (2oz) mushrooms, chopped
- 4 tomatoes, chopped
- Salt and freshly ground black pepper
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Garlic Bread
- 1 JUVELA Gluten-Free Pizza Base
- 25g (1oz) butter or margarine
- 1 garlic clove, peeled and crushed
- 1tbsp fresh parsley, finely chopped
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 Method |
- Cook the pasta as per instructions on pack. Drain and rinse thoroughly.
- In a large pan, combine all ingredients with the cooked pasta and heat through.
- Season to taste.
- Serve with a dollop of fromage frais*.
*Check in your Gluten-Free Food & Drink Directory for a suitable brand
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Garlic Bread
Oven temperature: 200C/400F/Gas Mark 6
- Mix together the butter, garlic and parsley. Spread evenly over the pizza base, place on a baking tray and bake in a pre-heated oven for 10-12 minutes until golden.
- For tomatoey garlic bread : In a food processor, blend 25g (1oz) fresh tomatoes with the butter, garlic and parsley and spread over pizza base.
- For cheesy garlic bread: Sprinkle 50g (2oz) grated cheese over the buttered base.
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