This recipe is based on Butternut Pumpkin and Lentil Spaghetti by Frillypants at Real Meals. I found it ages ago, but never got round to trying it – until last week. The recipes at Real Meals are made using a Thermomix (a fantastic looking all in one cooking machine), so I had to try and translate it to regular cooking, and of course I didn’t have all the ingredients. Frillypants describes this as the “best ever” and I have to agree, it was delicious – I even managed to get Oscar to eat most of it. It is almost like bolognese – without meat or tomatoes, so give it a try.
[gmc_recipe 2233]
Hi Tortoise Mum, cabbage is low sals, so you shouldn’t need to substitute for that. The pumpkin and carrot are moderate sals. Borlotti beans aren’t in the RPAH guide, but the shopping list on the Food Intolerance Network lists them as failsafe. I think you could definitely do this with swede and celerey instead of the orange vegies. I’ve use the rice and amarantha pasta as well, it has quite a nice taste and texture. Even though we don’t need to avoid wheat pasta, its good to vary things a bit.
Are borlotti beans the lowest sals? I have loaned all my books to someone else? I’m thinking I could maybe adapt this using leeks, celery and swedes and maybe brussels sprouts instead of cabbage. I’ve been using the Greens organic rice and amaranth pasta and it’s great.