This gluten-free millet pasta with tomato puree and basil leaves offers a vibrant and flavorful dish. The natural sweetness of the tomato puree complements the earthy tones of the millet pasta, while the basil provides a fresh and aromatic touch. It's a simple yet delightful meal that can be enjoyed as a quick lunch or dinner option.
- 250g gluten-free millet pasta
- 2 cups tomato puree
- 1 handful of fresh basil leaves, torn or chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon oregano
- 1 tablespoon chilli flakes
- Salt and pepper to taste
Grated Parmesan cheese or nutritional yeast (for a vegan option), for serving
Cook the Millet Pasta: In a large pot of salted boiling water, cook the gluten-free millet pasta according to the package instructions until it reaches the desired tenderness. Drain the cooked pasta and set it aside.
Prepare the Sauce: In a separate pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, for about 1-2 minutes.
Add Tomato Puree and Basil: Pour the tomato puree into the pan with garlic. Stir well to combine. Allow the mixture to simmer gently for about 5-7 minutes to infuse the flavours. Add torn or chopped basil leaves into the sauce and let it simmer for an additional 2-3 minutes.
Combine Pasta with Sauce: Add the cooked gluten-free millet pasta to the tomato-basil sauce. Toss gently until the pasta is evenly coated with the sauce and the basil leaves are well distributed.
Season and Serve: Season with salt and pepper according to your taste preferences. Optionally, serve the pasta with grated Parmesan cheese for added flavour, or nutritional yeast for a vegan alternative.