My dear friend Alice was basically my sister in highschool. I spent just as much time at her house as I did my own, which was never a problem until I was diagnosed as a coeliac. Alice’s poor mum Iris was suddenly faced with the challenge of feeding a strictly gluten free child each weekend. But luckily for us both, she created one SUPER pasta dish that was quick and easy to make, gluten free and importantly delicious!
As the years have gone by, I have forgotten the exact ingredients she used but this dish is my recreation of my weekend staple, and so accordingly I have named this dish, ‘Iris Pasta’, after its original creator, Alice's mum, Iris.
This is also a great way to inject some veggies into a pasta dish, yet the kids will still love it! Combining a creamy pesto sauce with a bit of green goodness and your favourite GF pasta, this dish is sure to be a hit in the kitchen.
1 packet gluten-free pasta 4 spring onions 250 grams gluten free ham or bacon 1 tablespoon extra virgin olive oil 1/2 teaspoon minced garlic 2 gluten free chicken-flavoured stock cubes 1/2 cup boiling water 1/4 cup pesto 200 millilitres gluten free sour cream 1 large head broccoli 1 avocado
Cook the pasta as per packet instructions. While it’s cooking, start the sauce.
Finely dice the spring onions and ham (or bacon) and add to a pan with the oil and garlic. Sauté until the ham (or bacon) is lightly browned.
Place the stock cubes into half a cup boiling water and leave to dissolve.
Meanwhile, add the pesto, sour cream and broccoli to the pan. Simmer for five minutes, then add the stock liquid to the pan. Stir for another few minutes.
Drain the pasta once cooked, then top with the sauce and diced avocado.