4 Gluten Free Vegan Pasta Recipes Packed With Plant Based Goodness

4 gluten-free pasta recipes packed with plant-based goodness

Explore cooking in a completely new way with no guilt or restrictions – just limitless possibilities. That’s the power of Explore Cuisine: organic, gluten-free, plant-based and protein-rich alternatives to traditional pasta.

Edamame Spaghetti with Kale Coriander Pesto

Serves: 4

GF, VG

=R1=

Organic Black Bean Spaghetti with Lightly Steamed Vegetables & Peanut Sauce

Explore Cuisine Black Bean Spaghetti 1 Black Pasta Angled
Recipe / Explore Cuisine

Serves: 4

GF, VG

=R2=

Tuscan Kale & Mushroom Fettuccini

Tuscan Kale & Mushroom Fettuccini
Recipe / Explore Cuisine

Serves: 4

GF, VG

=R3=

Meatless Monday Bolognese

Explore Cuisine Meatless Monday Bolognaise
Recipe / Explore Cuisine

Serves: 4

GF, VG

=R4=

For more information visit explorecuisine.com

4 gluten-free pasta recipes packed with plant-based goodness

By: The WellBeing Team

Packed with plant-based goodness, these gluten-free vegan pasta recipes from Explore Cuisine offer a deliciously healthy take on your favourite family meal!


Servings

Prep time

Cook time

Recipe


Ingredients

  • 1 box Explore Cuisine Edamame Spaghetti
  • 1 cup kale, chopped
  • 1 cup coriander, chopped
  • 30g slivered almonds, toasted
  • 1 clove garlic
  • 1 serrano chilli
  • 1 tbsp lime juice
  • Pinch salt
  • ¼ cup grated parmesan (or vegan alternative)
  • ½ cup olive oil
  • 1 knob ginger, peeled & sliced into shards
  • Dash olive oil
  • 2 carrots, sliced into ribbons
  • ¼ cup shredded coconut, toasted

Method


  • Blend kale, coriander, almonds, garlic, chilli, lime juice and salt in a food processor. Add cheese. Stream in olive oil while machine is running. Turn off and set aside.
  • Sauté ginger in a bit of olive oil, until crispy. Set aside.
  • To a large pot, add 8 cups water and bring to a boil. When boiling, add edamame spaghetti.
  • Cook for 3-5 mins, until al dente or firm to the bite. Drain and rinse.
  • Toss together spaghetti with carrots and pesto. Portion into 4 shallow, wide bowls. Sprinkle with ginger and toasted coconut.
  • Tip: Rinse spaghetti under cold water after draining to stop the cooking.
  • Vegan alternative: Omit parmesan and use a dairy-free vegan version, or nutritional yeast in its place.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

The WellBeing Team

The WellBeing Team

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