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Pasta and Pesto Layer
 
Submitted by: DairyFree.me
This recipe is quick and easy to make especially if you grow your own basil. Favoured admirably in Italian cooking, this wondrous herb is also blessed with many nutritional benefits as it contains calcium, iron and potassium...

...The strong taste is rich and scrumptious with a lovely smooth and silky texture. Make your own peso and take sole control of the saltiness. The variety of ingredients included in this dish will definitely provide your palate with some serious satisfaction as each forkful leaves an intriguing and pleasant taste in your mouth.

SERVINGS: 4

INGREDIENTS:
350g (12oz) Whole durum wheat pasta twirls
Seasoning
4 tablespoons olive oil
75g (3oz) fresh basil leaves
3 cloves peeled and crushed garlic
50g (2oz) pine nuts
50g (2oz) Dried dairy free cheese
25g (1oz) Vegetable soya spread

METHOD:
Boil a saucepan of water and cook the pasta according to the length of time stated on the packet.

When the twirls are ‘al dente’ (just tender), drain the liquid from the pan.

In a blender, combine the basil leaves, garlic, nuts and oil and whizz until the mixture is smooth. Transfer to a mixing bowl.

Add dried dairy free cheese, soya spread and season with a generous amount of black pepper.

Pour the sauce over the pasta twirls and serve immediately.

 
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    Book of the week
     
 

The Everyday Dairy-Free Cookbook - Recipes for Lactose Intolerants

Authors: Emily White & Miller Rogers

 
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    Product of the week
     
  Alpro Dairy Free

Alpro is the European pioneer in the development of mainstream soya-based food and drinks. For over 30 years, we have been championing a healthier, more sustainable way of producing tasty products that conserve the soya beans' unique nutritional value.
 
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    Recipe of the week
     
 

Finger Lickin Flapjacks

Number of servings: 10

INGREDIENTS:
4 oz (115g) soya margarine
4 oz (115g) muscovado sugar
½ lb (225g) rolled oats
3 oz (85g) golden syrup


Dairy free
Suitable for vegetarians and vegans
Egg free

 

 
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