This super speedy, gluten free pasta recipe uses all the best, most flavoursome ingredients that every one should have lying about in the fridge. Great for those days you just can’t be bothered to cook. Garlic and onion free, this is perfect if you are following a low fodmap diet. Any gluten free pasta will work well for this. Click here for my preserved lemon recipe.
500g brown rice pasta
150g capers and juices
Big handful of parsley, including the stalks, roughly chopped
60g preserved lemon, outer skin only
1 red chilli
Juice of half a lemon
Glug of garlic oil
Cracked black pepper
1/2 tsp salt
Handful of rocket, rinsed
In salted boiling water, cook the pasta as per the instructions. Meanwhile in a high speed blender or NutriBullet, add the capers, juices, parsley, preserved lemon, chilli and lemon juice and garlic oil. Blitz for 10-15 seconds to bring together, you want a course paste - nothing too smooth. Set aside.
When the pasta is just under cooked, (al dente). Drain about three quarters of the pasta water, reserving the rest. Stir in the caper mix and season with lots of cracked black pepper and some salt.
Shave over some plant parmesan, some rocket and another good plug of garlic oil.