Borlotti Bean, Chilli and Pine Nut Bake
This recipe works well with gluten-free pasta, which is available from most supermarkets. The secret is to lightly cook the pasta, then finish cooking it in the oven. You can cover it with mozzarella or Parmesan for a cheesy topping. Or pop it in the oven without any cheese for a crunchy topping.
Ingredients
- 200 g Gluten-Free pasta shapes
- 2 tbsp olive oil
- 425 g can borlotti beans, well drained
- finely grated zest of 1 large lemon
- 40 g pine nuts
- 4 tbsp fresh parsley, roughly chopped
- 1 pinch one or two of dried chilli flakes
- 350 ml double cream
- ½ gluten-free vegetable stock cube
- 200 g mozzarella cheese
- 50 g Parmesan cheese, grated (optional)
- 1 pinch salt and freshly ground black pepper
- green salad with rocket and onion, to serve
Instructions
- Preheat the oven to 220C/425F/gas mark 7.
- Cook the pasta for half the time stated on the pack. Drain well. Toss in the olive oil to stop the pasta from sticking together.
- Meanwhile, place the beans, lemon zest, pine nuts, parsley and chilli in a bowl and mix well. Next, add the pasta to the bean mixture.
- Place the cream and stock cube in a small pan, bring to a boil, whisk well to dissolve the cube, then pour over the bean mixture and stir well. Taste, then season if needed.
- Spoon the mixture into a 28 x 28 x 4cm baking dish. Top with the sliced mozzarella or grated Parmesan, if using, and cook for 20-25 minutes or until well browned.
- Once cooked, remove from the oven and cool for 5 minutes before eating, or it will be too hot! Serve with a green salad with plenty of onion and rocket.
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Notes
In association with Coeliac UK
Nutrition
602
Calories
42G
Fat
21G
Saturates
1G
Sugars
773G
Salt
20G
Protein
39G
Carbs
6G
Fibre
ⓘ UK Government Reference Intakes (RIs).
Easy to make and very satisfying