Gluten Free Nandos Pasta
Servings: 2 people
Ingredients
- 2 servings of your favourite gluten free Garofalo Pasta
- 16 cherry tomatoes
- 1 onion
- ½ tsp garlic granules
- 3-4 tbsp of Nandos medium sauce
- 1 tbsp tomato puree
- 200 ml dairy free soya single cream/200g soft cream cheese
- 2 skin-on chicken thighs - or any alternative you’d prefer
- 4 chunky slices of halloumi
- Handful of peas
- Handful of basil leaves
- Dash of sunflower oil
Instructions
- Pre-heat your oven to 180oC
- Place the chicken into an ovenproof dish, cover with 2-3tbsp of Nandos sauce and place into the oven for 30-35mins or until browning ontop.
- With 15 mins left on the timer, bring a large pan of water to the boil. Add your pasta and reduce to simmer. >Have you read my Garofalo gluten free pasta cooking tips before? If not, click here!
- Roughly chop your cherry tomatoes and onion into small chunks
- Add the sunflower oil, tomatoes, onion and garlic granules to a pan. Bring to a medium temperature and leave for 5 mins to soften.
- Reduce to a low temperature. Add the peas, cream/cream cheese, 1/2 tbsp of Nandos sauce and tomato puree to the pan and stir through until warm.
- Taste. If you’d like it to be a little stronger, add more Nandos sauce >I recommend starting with ½ tbsp as its quite strong!
- Remove the chicken from the oven.
- Bring a griddle pan to a high temperate. Place your chicken onto the griddle pan for 30 seconds, skin side down. Remove and slice the chicken into chunky pieces. >During the 30 seconds, do not be tempted to move any of the pieces around in the pan – to get the beautiful blackened stripes, it needs to sit in one place!>If you haven’t got a griddle pan, use a frying pan (you just won’t get the lines but it’ll taste almost identical
- Place the halloumi slices onto the griddle pan. Flip them over after 30 seconds and repeat. >Same as above, don't move it!
- Drain the pasta… this sounds strange but do not drain it thoroughly. Tip the pasta and a little bit of the pasta water into the sauce. Stir together. >This takes the pasta sauce to another level!! If you need to thicken the sauce a little, just bring the pan back up to a medium temperature (with the pasta in it) and let it bubble away until thick again.
- Plate up. Either stir the chicken and halloumi through the pasta or place ontop of the bowl if you prefer (like I have… yum!). A little sprinkle of pepper tastes great too.