Serves 4
15g dried porcini mushrooms
350g brown mushrooms
8 tbsp extra virgin olive oil
(with extra oil for greasing the dish)
2 garlic cloves, chopped
2 anchovy fillets, drained
rind of 1 unwaxed lemon and juice of ½
lemon
sea salt and freshly ground black pepper
50g dried gluten-free breadcrumbs
2 tbsp chopped flatleaf parsley
a pinch or two of chilli flakes
400g any gluten-free penne or fusilli
1 tbsp Sacla’ Free From Basil Pesto
(contains soya and cashew nuts)
gluten-free breadcrumbs
Preheat the oven to 180C (375°F/fan
160°C/Gas 4).
Anna
: This is one of the most successful pasta bakes that we
made – easy to prepare, and even easier to eat!
Michelle : And totally freefrom!
16 – FREEFROM ALL’ITALIANA