Vitamin-Rich Gluten-Free Pasta

This high-protein twist on a classic Italian dish substitutes pasta, which can be hard to digest, with a high-protein, gluten-free chickpea alternative. The addition of Organic Liver capsules top your meal up with extra vitamins + minerals.

In the early stages of healing? Go light on the tomato sauce as it starts to get hard to digest (high fructose) after around 2 tablespoons.

Serves 3 | Gluten-free | Refined sugar-free 

Ingredients:

• 1 cup cherry tomatoes 
• ½ a brown onion: roughly chopped 
• 2 cloves of garlic: peeled (optional)
• 1 red capsicum: de-seeded, roughly chopped 
• ½ tbsp olive oil 
• Salt and pepper to taste 
• 1 tsp chilli flakes 
• 1 tsp of dried oregano 
• 200ml organic chicken stock 
• ½ cup organic cottage cheese 
• 4 Organic Liver capsules
• Grated parmesan and fresh basil: to plate 
• 2 cups of cooked chickpea rigatoni.

Method:

1. Preheat your oven to 180 degrees Celsius fan-forced. Line a baking tray with baking paper and evenly place the cherry tomatoes, brown onion, garlic and capsicum on. Drizzle with olive oil and add salt and pepper. 
2. Place in the oven for 20 - 25 minutes or until the tomatoes are slightly blistered. 
3. Once the vegetables have browned, leave to cool for 5 minutes. 
4. To a blender, add the cooked and cooled vegetables, cottage cheese, organic liver tablets, more salt and pepper, chili flakes, oregano and chicken stock. Blend until smooth. 
5. On the stove, in a large pot over medium heat, add the capsicum sauce and cook until slightly warmed through, around 3 minutes. Add the cooked pasta and stir through once more. 
6. Serve and plate with grated parmesan and basil. This high protein play on the Italian original makes for great eating and digesting. In the early stages of healing? Go light on the tomato sauce as it starts to get hard to digest (high fructose) after around 2 tablespoons.