Читать книгу Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’ - Antoinette Savill, Antoinette Savill - Страница 56

This is a great substitute for tomatoes, which I cannot eat because they are too acidic. Add minced meat or poultry for a great Bolognese sauce.

Serves 6

2 onions, peeled and finely chopped

2 tablespoons of olive oil

2 plump cloves of garlic, peeled and crushed

1 plump chilli, seeds removed

Plenty of fresh thyme leaves

4 large red peppers, cored and seeded

1 litre/35fl oz/4 cups of carrot juice

Salt and freshly ground black pepper

600g/21oz/7 cups of (GF) spaghetti (corn, millet or rice only)

Extra olive oil

15g/½oz/½ cup of shredded fresh basil leaves

Cook the onions gently in the oil for 5 minutes and then add the garlic. Chop up the chilli and stir it in with the thyme.

Now chop up the red peppers, add to the onions and cook for 10 minutes until browned in patches only.

Pour in the carrot juice, bring to the boil, then turn down the heat a little and simmer for 30 minutes. Season to taste with salt and pepper. Cool and liquidize.

Cook the spaghetti, following the instructions on the packet. Drain and toss in a little extra olive oil.

Serve immediately on a huge warm dish with the sauce poured over and shredded basil leaves sprinkled on top.