I’m so excited to share this new pasta dish with you all.  My favourite Spelt Flour Brand – Sharpham Park have developed a delicious tasting spelt pasta! Hooray! I love the fact that it is manufactured in the UK by an Italian pasta maker ensuring the food miles are kept as low as possible AND the packaging is home compostable which is amazing.  There’s the added bonus that it is organic too.  Oh and it is super delicious. Ticking all the boxes for our family.  The lovely people at Sharpham Park have gifted me some of their new pasta to try, so I created this scrummy pasta dish last night for our dinner.  It was delicious.  The pasta keeps it’s shape and texture beautifully, nobody likes soggy pasta! I used the Organic Gigli Rigati shaped pasta in this recipe.

 

1 Red onion chopped

3 cloves garlic crushed

1 Romano pepper sliced

2/3 cup almond milk

2/3 cup soya cream

1 container sundried tomatoes in olive oil (I sourced this from my local supermarket, however you can take sundried tomatoes, add boiling water to fatten them up, leave for a few minutes, discard the water adding olive oil and herbs)

Half a large bag of spinach

2 Tablespoons Nutritional yeast

200g Sharpham Park Gigli Rigati Spelt Pasta

 

Cook the pasta according to the instructions on the packet. Saute the onion in a little extra virgin olive oil, add the garlic and red pepper.  Saute until the red pepper is soft adding 1/3 cup of the almond milk to it (keep the other 1/3 for later).  Whizz up the sauce with a hand held blender (it’ll be hot so be careful).  Return to the frying pan and add the sundried tomatoes, spinach, remaining almond milk and soya cream.  Mix all together bringing to a lovely simmer, wilting the spinach.  Add the cooked pasta and stir in 2 Tablespoons of Nutritional Yeast.  Salt and Pepper to taste.