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Date: Tuesday 10th January 2017

Glutafin Gluten Free Pasta Penne


  1. Cheese & Prosciutto penne bake (serves 4)


200g Glutafin Gluten Free Penne Pasta

3 tbsp Glutafin Gluten Free Multipurpose White Mix

3 slices Glutafin Gluten Free White Bread (breadcrumbs)

1 cauliflower

40g butter

2 garlic cloves (crushed)

500ml whole milk

250g cheese

1 tsp gluten free mustard

5 slices prosciutto ham

Salt & pepper to taste




  1. Add pasta and cauliflower to boiling water and cook for 16-18 minutes.

  2. Meanwhile, on a medium heat, melt the butter, mustard, garlic and seasoning together before stirring in the multipurpose white mix to create a paste.

  3. Whisk the milk into the paste and stir constantly until the sauce thickens.

  4. Remove from the heat and stir in the cheese.

  5. Drain the pasta and cauliflower before stirring into the cheese mixture and transferring to an ovenproof dish.

  6. Top with breadcrumbs and chopped prosciutto before baking on 180C for 20 minutes.


  1. Creamy Mushroom Penne Pasta (serves 4)


300g Glutafin Gluten Free Penne Pasta

120g shiitake mushrooms

200g button mushrooms (sliced)

2 garlic cloves (crushed)

1 red onion (sliced)

40g  butter

2 tbsp parmesan

White wine (to taste)

200ml whipping cream

1 tbsp fresh parsley, thyme and chives

Salt and pepper to taste




  1. Add the pasta to boiling water and cook for 18 minutes.

  2. Meanwhile, melt the butter over a medium heat and add the garlic, red onion and mushrooms. Allow these to sauté until they become brown.

  3. Once the mushrooms are ready, add the double cream, parmesan, splash of white wine and seasoning.

  4. Bring the sauce to a boil, stirring occasionally until the sauce becomes thick.

  5. Once the sauce has thickened, drain the pasta and assemble.

  6. Season with fresh herbs, salt and pepper.


Glutafin Gluten Free Spirals (Fusilli)

  1. Salmon and Green Vegetable Spirals (Fusilli) – (serves 4)


250g Glutafin Gluten Free Fusilli Pasta

100g broccoli

50g sugarsnap peas

2 salmon fillets

1 tsp olive oil

4 spring onions

270g light soft cheese with chives (milk to loosen)

Salt and pepper to taste




  1. Add the pasta to a pan of boiling water and cook for 18 minutes, adding broccoli and sugarsnap peas half way through.

  2. Meanwhile, add olive oil to a frying pan and add the salmon and spring onions.

  3. Once the salmon is cooked, stir in the Philadelphia and seasoning, the salmon should flake (add a splash of milk to loosen).

  4. Drain the pasta, broccoli and peas before adding this to the Philadelphia sauce, stir until all the pasta is coated.

  5. Add salt and black pepper to taste before serving.


  1. Mediterranean Tomato Fusili Bake (serves 4)


300g Glutafin Gluten Free Pasta Spirals (Fusilli)

3 Slices Glutafin Gluten Free Select White Bread (breadcrumbs)

100g sundried tomatoes (chopped)

1 red onion (sliced)

150g passanta with basil

4 large tbsp red pesto

100g feta (crumbled)

100g walnuts (crushed)




  1. Add pasta to boiling water and cook for 15minutes.

  2. Meanwhile, saute the red onion, sundried tomatoes and 50g walnuts until the onion becomes brown and stir in the red pesto and passanta.

  3. Once cooked, mix the drained pasta into the red pesto mix and transfer into an ovenproof dish.

  4. Top with breadcrumbs, crumbled feta and remaining crushed walnuts.

  5. Place under the grill and cook for 5-10 minutes until brown.


Glutafin Gluten Free Fibre Fusilli

  1. Red Pepper Chicken Pasta (serves 4)


250g Glutafin Gluten Free Fibre Fusilli

3 chicken breasts

1 tsp olive oil

400g red peppers

1 onion

2 cloves garlic

1-2 tbsp Worcester sauce

1 tsp chilli powder, 1 tsp paprika

100g passanta with basil

Salt and pepper to taste



  1. Place chicken, red peppers, onion and garlic clove on a baking tray and drizzle with oil. Cook in the oven for 25 – 30 minutes on 180C.

  2. Meanwhite, add the pasta to boiling water and cook for 6-8 minutes.

  3. Once the chicken and vegetables have cooked, put the chicken to one side and transfer the red pepper, onion and garlic into a blender with Worcester sauce, paprika, chilli powder, salt and pepper before blending into a smooth sauce.

  4. Mix the drained pasta, sauce and chopped chicken breast together and serve.


  1. Pasta Salad


250g Glutafin Gluten Free Fibre Fusilli

1 tbsp olive oil

1-2 limes (juice)

1 red onion

6 ripe tomatoes (deseeded)

½ cucumber

2 spring onions

Handful of fresh coriander



  1. Place the Fibre Fusilli into a pan of boiling water and cook for 6-8 minutes.

  2. Meanwhile, finely chop the red onion, cucumber, tomatoes and coriander together as if making a salsa and stir in the lime juice.

  3. Once the pasta is cooked, stir through the olive oil as this will prevent it from sticking.

  4. Stir the cooked pasta into the tomato salsa and serve.


Glutafin Gluten Free Pasta Spaghetti


  1. Creamy Avocado & Pesto spaghetti (serves 4)


400g Glutafin Gluten Free Fibre Spaghetti

3 ripe avocados

2 tbsp olive oil

2 tbsp parmesan cheese

Handful of fresh basil

2 garlic cloves (crushed)

Juice of 2 lemons

2 tbsp pesto

2 tbsp pine nuts

50 ml double cream



  1. Add pasta to boil water and cook for 18 minutes

  2. Meanwhile, blend 2 avocado’s, pesto, lemon juice, basil, olive oil, garlic and parmesan together to create a smooth sauce (you may need a splash of double cream to loosen the mixture)

  3. Once the pasta is cooked, mix with the sauce over a medium heat until it becomes warm.

  4. Serve with remaining avocado and a sprinkle of pine nuts.


  1. Spicy Prawn and Chorizo Spaghetti (serves 4)


300g Glutafin Gluten Free Spaghetti

120g chorizo pieces

1tsp olive oil

200g raw king prawns

350ml cherry tomato pasta sauce

1. red chili pepper (deseeded)

small handful parsley, chopped

salt and pepper to taste


  1. Cook the pasta according to pack instructions, drain and set aside.
  2. Meanwhile, fry the chorizo in a large frying pan with olive oil and red chilli pepper until the chorizo begins to crisp and add the prawns and cook for 1-2 mins on each side.
  3. Pour over the tomato sauce and rinse out the jar with 150ml water and allow the sauce to bubble.
  4. Add the drained pasta to the pan along with the parsley and seasoning. Stir until well covered with sauce and heated through.


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