Gluten Free Spinach Tagliatelle (with chicken, pasta sauce and veggie strips)
We bought Miss Thermie a pasta machine for her birthday and of course she was as keen as mustard to christen it the next day, so soon after her return from school at 4pm, we pretty much cracked on! It was 6pm before we eventually ate, so if you’re wanting an extra quick dinner, I’d probably make the pasta in advance! However, it was well worth the effort and there was not a morsel left over!
Grate 5-8 seconds / speed 8 and set aside for the end:
- 60g parmesan (leave out for dairy free)
Grind 1 minute / speed 9:
- 150g rice
Add and blend 10 seconds / speed 6, then set aside:
- 150g cornflour
- 60g potato flour
- 2 tsp xanthan
- 1/8-1/4 tsp salt
Place in the bowl and fill with water to cover and cook 2 min / 100C / speed 2:
- 80g washed spinach
When finished, use the steaming basket to sieve the spinach water into a jug/other container, (reserving for cooking the pasta later), and add some cold water to the wilted spinach to refresh. Sieve again. To get rid of the excess water from the spinach, squeeze into a ball, then spread on a chopping board and roughly chop into small strips.
Add to bowl and mix 10 sec/speed 8:
- the chopped spinach
- 3 eggs
- 1.5 tbs olive oil
Open the lid and scrape down the sides, then mix again 5 sec/speed 8.
Add and mix 15 sec/speed 5:
- 260g gluten free flour, made earlier
Sprinkle some of the reserved flour (there should be about 100g or so), onto a bench-top and knead the pasta dough for a short time. Wrap in glad wrap or a silicone mat and leave to rest for about half an hour.
Meanwhile, knock up a quick pasta sauce. This makes about 1/2 L of sauce – for a bigger quantity, use a larger onion, more garlic and another 200g tomatoes if necessary
Chop on speed 5 / 3 seconds then sauté 100deg / 5 minutes / speed 1:
- 1 onion, quartered
- 2 cloves garlic
- 400g tomatoes, quartered
- 40g oil
Add and mix in briefly:
- 1/2 tsp salt (or to taste)
- Pinch cayenne pepper
Lock the lid into place, with the varoma dish and tray in situ. Add to varoma dish and set to Varoma / 15 minutes / speed 2:
- 300g diced chicken (4 people)
Use this 15 minutes to get cracking on the pasta – I had my very competent sous chef working her magic on the dough, so I prepared a few veggie slices using a mandolin slicer and generally cleaned up, in the meantime…
With 5 minutes to the end of cooking, pause and add to the varoma tray, then proceed again:
- carrot/zucchini, onion etc veggie strips
Once finished, remove varoma dish/tray and add to bowl, then purée the sauce 30 secs-1 minute / speed 9:
- handful of parsley or basil
Add the sauce from the bowl and chicken from the varoma dish to a Thermoserver or other warming receptacle and place the varoma with veggies on top to keep warm.
Now fill the TM bowl and set to cook for 15 minutes / 100deg / speed 1*:
- 1500g water – use the reserved spinach water + top up
* I just boiled the kettle and added the boiling water to the bowl and brought the temperature up to 100deg for 5 mins before adding the pasta.
You’ll need to roll out the dough in batches (we had three). To do this, a pasta machine comes in very handy, otherwise use your trusty old rolling pin – it may take a while. You’ll need the rest of the reserved GF flour to achieve a firm enough dough to put through a pasta machine. Work with it as it will crumble at first, but eventually it will come good. Once you’ve got the dough to a suitable ‘thinness’, press through on a tagliatelle setting or cut into strips with a pizza cutter. Miss Thermie worked wonders with the dough and her machine – it would have taken me so much longer otherwise! Or you could just prepare the pasta completely in advance and just have it ready for cooking on demand!
When you have a batch of tagliatelle ready to go, pop into the steaming basket and place into the TM bowl. Cook 3 minutes / Varoma / speed 4.
Once cooked, pop into a bowl and cover, to keep warm whilst you repeat with the second and third batches.
Once you’ve cooked all of the pasta, use a fork to agitate and separate the tagliatelle then stir into the pasta sauce and chicken in the Thermoserver.
Serve up, garnished with the steamed veggie strips, dried or chopped parsley and a sprinkling of parmesan (optional).
The pasta making is a bit of work, but it really makes a tasty treat from the bought versions. Yummo!
Alternatively, as an easy vegetarian idea to go with your tagliatelle, sauté:
- 1 clove garlic
- Half chilli, finely chopped
- Handful parsley
Pour this sauce over tagliatelle and sprinkle with Parmesan
Please let me know if you try out this recipe and if any tweaks are necessary!
I costed this recipe out. There are many variables, depending on whether you buy organic versus non-organic or shop at Aldi, more expensive supermarkets, or combine purchases via food co-ops, butchers, greengrocers etc and also if there are regional variations. I’ve used UK Sainsbury’s as a benchmark here.
NB: £2.58 is the cost of the pasta; £7.98 is the total cost of the meal including the pasta