Gluten-Free Amaranth Pasta with Tomato-Basil Sauce

Homemade gluten-free pasta made from amaranth flour, served with a classic tomato-basil sauce. A protein-rich and healthy main dish.

• 30 minutes
• 2 servings
• Main course

• vegetarian
• energy
• supports the bones
• cell-protective

Ingredients

• 150 g Amaranth
• 50 g Rice
• 120 g Egg
• 400 g Tomatoes
• 50 g Onion
• 6 g Garlic
• 7.5 g Basil
• 5 g Olive Oil (Extra Virgin)
• 2.5 g Salt
• 1.3 g Pepper

Instructions

1. For the pasta dough, knead amaranth flour, rice flour, eggs, and a pinch of salt into a smooth dough. Roll out thinly (dust with rice flour) and cut into noodles. Alternatively, cook pre-made gluten-free amaranth pasta according to package instructions.
2. Heat olive oil in a pot. Sauté onion and garlic until translucent. Add crushed tomatoes and bring to a boil.
3. Simmer on medium heat for about 10-15 minutes, until the sauce slightly thickens. Season with salt and pepper.
4. Stir chopped basil into the sauce. Combine the cooked amaranth pasta with the sauce.
5. Serve immediately.

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