Paste din grâu dur, tip penne, 200g

Ingredients:

• 1 piece of broccoli
• 100 g cream cheese
• 1 teaspoon garlic powder
• 1 pinch of chili
• 1 pinch ground black pepper
• Salt to taste
• 1 small bunch of parsley
• 30 g grated parmesan cheese
• 200 g Paleo GM oat pasta

On top:

• Grated Parmesan cheese to taste
• 6 pieces of cocktail tomatoes

Preparation:

• Cook the pasta in plenty of slightly salted boiling water for 2 minutes from boiling, then drain and rinse under running water.
• Place some water in a pot to heat it up, add salt to it. Once it boils, add the broccoli in so that the stem sticks out of the water. Cook like this for 10-12 minutes. Prepare a bowl of ice-cold water next to it, then transfer the crispy cooked broccoli into it. This way its nice green color will remain. Set aside the cooking water of the broccoli, use it to dilute the cream to taste.
• Place the broccoli florets in a food processor, add the cream cheese, spices, grated parmesan, parsley, and blend until smooth. Adjust the desired thickness with the reserved water.
• While the broccoli cream is being prepared, cut the tomatoes in half and roast them in a hot oven or air fryer for a few minutes.
• Mix the pasta and the sauce in a pan and heat them together.
• Serve with roasted tomatoes and grated parmesan.

Bon appétit!

Gluten-free, vegan "parmesan" sprinkled tomato pasta
Obviously, tomato penne is not only a favorite dish of the Italians, but also ours. It takes exactly 15 minutes to prepare this gluten-free, vegan lunch, and consuming it won't take more time. You can vary the spices according to your taste, we quite liked the slightly spicy version. We sprinkled vegan parmesan cheese on top, its base for us was now almonds. This "cheese" can be stored in a jar for days and feel free to use it for sprinkling on other dishes. The cooking time of the guaranteed gluten-free, oat-based pasta is 4 minutes, but we drained it after 3 minutes now because we let it simmer in the tomato sauce for a few minutes. The pasta itself is free of aftertaste, making it a perfect side dish for any meal.

Ingredients:

• 200 g Paleo GM oat pasta
• 3 tomatoes
• 3 tablespoons of tomato paste
• 1 piece of red onion
• 2 cloves of garlic
• 5-6 fresh basil leaves
• 1 tablespoon olive oil
• Salt to taste
• Freshly ground black pepper to taste
• Chili flakes to taste
• 1 teaspoon sugar
• Water as needed

Vegan parmesan:

• 150 g almonds
• 6 tablespoons of gluten-free nutritional yeast flakes
• 1 big pinch of salt
• 1 teaspoon garlic powder

Preparation:

• Cook the pasta in plenty of salty boiling water for 3 minutes from boiling until al dente (not completely soft, should remain slightly firm), then drain and rinse under cold water.
• Place the tomatoes in boiling water and cook for 1 minute, then transfer them to ice-cold water. This way, you can easily remove the skin. After that, chop them into cubes.
• Chop the red onion into small cubes and sauté it in olive oil. Add the crushed garlic, the tomatoes, the tomato paste, the spices, and pour in enough water to make it creamy. Let it simmer covered for a few minutes, then stir in the pasta and cook for another 1-2 minutes.
• For vegan cheese, place the almonds in a baking tray lined with parchment paper and roast in a preheated oven at 200 degrees for about 10 minutes.
• Grind toasted almonds, nutritional yeast flakes, salt, and garlic granules together in a food processor.
• Serve the pasta sprinkled with vegan parmesan cheese.

Bon appétit!

Tuna tomato pasta

Ingredients (1 serving):

• 5 dag raw Paleo GM oat pasta
• 10 dag tuna in natural juices
• 1 tablespoon olive oil
• 1 clove of garlic
• 10 dag sugar-free tomato paste
• 1 teaspoon of oregano
• 1 teaspoon of basil
• salt, ground pepper and a little sweetener to taste

Preparation:

• Cook the Paleolit GM pasta in boiling salted water for 4-5 minutes, then drain.
• While the pasta is cooking, sauté the crushed garlic in moderately hot olive oil, then pour in the tomato paste.
  Stir well, then season with oregano, basil, salt, pepper, and if the tomatoes are very sour, you can add a little sweetener.
• Mix the drained tuna with the prepared tomato sauce, then add the cooked pasta and stir well.
• Sprinkle olives and grated mozzarella on top to taste.

Bon appétit!

Creamy chicken pasta with oatmeal

Ingredients (3 servings):

• 15 dag Paleolithic GM pasta made of oats (measured raw)
• 500 g chicken breast fillet
• 5 dag red onion
• 2 cloves (1 g) of garlic
• 2 tablespoons melted coconut oil
• 2 dl cooking cream/plant-based cream
• 5 dag grated light Trappist cheese
• 1 dl water (you can use the pasta cooking water)
• salt, ground black pepper
• fresh parsley

Preparation:

• In a Paleolithic GM, pour oat noodles into boiling water, cook for 4 minutes, then strain.
• Saute the red onion in coconut oil, then add the garlic and cook it until slightly golden brown.
• We place the diced chicken breast fillet on the onion-infused oil, pour water over it, then season with salt and pepper, and simmer covered for 15 minutes until soft.
• Once the meat has softened, stir in the cream and grated Trappist cheese, then add the cooked pasta.
• Serve sprinkled with fresh parsley.

Bon appétit!