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Gluten free spaghetti with lemon and nut butter

Published 22 May, 2007

When your food allergies include tomato, the quest for gluten free, tomato free pasta recipes can lead you into some pretty tough territory. Which is how we found ourselves in pasta-and-nuts land.

Willing to give anything a try once though, we strode forth into one of the stranger gluten free recipes we've tried. Here's how it went...

Gluten free spaghetti with lemon and nut butter

Serves 4

50 ml olive oil
75g roughly chopped hazlenuts
6 garlic cloves, thinly sliced
4 tbsp chopped fresh basil
4 tbsp chopped fresh parsely
2 tbsp single cream (optional)
salt & fresh ground back pepper
250g gluten free spaghetti - my faves are Schar or Rizopia brown spaghetti
2 lemons

Grate and juice the lemons. Gently fry the garlic and hazlenuts in the oil for about a minute, add the lemon rind and set aside. Cook the gluten free spaghetti then add to oil mixture. Stir in lemon juice and herbs and season to taste.

And if you're of a dairy persuasion, wallop a great load of grated parmesan on the top. You lucky thing.

So as far as tomato-free, gluten-free pasta sauces go, this wasn't the most memorable, but it ain't too bad for a week night.

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