Devices & Accessories
Gluten free spinach and lemon pasta
Prep. 45 min
Total 1 h 20 min
4 portions
Ingredients
Pasta
-
lupin flour (see Tips)150 g
-
gluten free cornflour plus extra for dusting70 g
-
xanthan gum1 ½ tsp
-
ground nutmeg1 pinch
-
fresh spinach leaves60 g
-
salt2 tsp
-
eggs2
-
water2040 g
Lemon sauce
-
Parmesan cheese cut into pieces (3 cm), plus extra to serve50 g
-
water500 g
-
green asparagus cut into pieces (approx. 4 cm)2 bunches
-
garlic clove1
-
unsalted butter30 g
-
full cream milk120 g
-
mascarpone cheese250 g
-
lemon juice only (approx. 20 g)½
-
salt¼ tsp
-
ground black pepper½ tsp
-
lemon oil to serve (optional)
Difficulty
easy
Nutrition per 1 portion
Sodium
1498 mg
Protein
27.4 g
Calories
2496.5 kJ /
594.3 kcal
Fat
43.5 g
Fibre
9.3 g
Saturated Fat
23.2 g
Carbohydrates
19.2 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in
Good food, gluten free
94 Recipes
Australia and New Zealand
Australia and New Zealand
You might also like...
Caramelised fennel and ricotta tarts with Parmesan crisps
2 h 30 min
Vegetable soup, eggs en cocotte with spinach
1 h
Savoury tofu quiche
1 h 30 min
Quark chocolate mousse
1 h 10 min
Asparagus and mushroom stir-fry
10 min
Warming amaranth porridge
50 min
"Spaghetti" with spinach and mint pesto (Thermomix® Spiralizer, using modes)
25 min
Semolina gnocchi with asparagus
1 h 15 min
Cauliflower and fennel nuggets with ajvar
1 h 35 min
Tagliatelle with porcini mushrooms
1 h
Ricotta patties with chilli lime corn
1 h 20 min
Banana coconut ice blocks
7 h 15 min