Fresh pasta with 3 ingredient no-cook sauce

I'm now obsessed with making fresh pasta. It's vegan AND gluten free. And bloomin cheap t'boot! Oh, and if that wasn't enough it's also super high in protein as it's made with gram flour. In this recipe I include red kale but any long green leaf will do (in this recipe I use yummy dandelion leaves). I love adding these leaves as you wind your fork and pick them up just like you do with long pasta plus it adds even more great nutrition to your awesome body. This sauce is the simplest thing to make. Just 3 ingredients!

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For the pasta (amounts for 1 hungry person)

100g + 20-30g gram flour

3 tablespoons aquafaba (the water from a can or jar of chickpeas)

A dash of salt

 

To make the pasta dough start by mixing the 100g flour with the aquafaba. Knead the dough by flattening it, fold it, flatten again etc. It should be slightly sticky.

Add another 20-30g of the flour and fold this into the dough. The dough should not be sticky. This dough can be wrapped in cling film and put into the fridge to use later if you wish.

 

For the sauce

70g sun dried tomatoes

100g roasted peppers (from a jar)

A few fresh herbs (I used a sprig of rosemary from my garden)

Blend all of the ingredients till smooth

 

A generous handful of long leafy greens such as kale, dandelion leaves, cavolo nero (stalks removed), chard (stalks removed and finely sliced), true spinach (this is large spinach not baby spinach).

 

 

Put water in a frying pan, bring to the boil and reduce the heat. Add any green leaves you are using, let them wilt for a few minutes then put them in a colander to drain.

To make the pasta take a piece of dough the size of a ping pong ball. Push it through the widest setting on the pasta machine whilst turning the handle. It will, most likely, fall apart as it goes through. That’s completely normal. Lay the pieces of dough on top of each other and press through the machine again. Keep doing this until it will go through without falling apart. Now move the setting down one and put the dough through. Do this once more. I have tried making this pasta thinner but it falls apart. My settings go from 7 so I use 7, 6 and 5 only. Now put the pasta through the widest tagliatelle roller. Put the pasta into the hot water which shouldn’t be boiling, this also makes it fall apart. Cook for 2 minutes only, then drain being very careful with the pasta.

Add the sauce and leaves to the frying pan. Heat for few minutes and mix well, add the pasta, fold gently into the sauce and serve. 

Top with vegan cheese or toasted and crushed pine nuts