Michelle's Free-from fusilli with capers and anchovies
Dairy, egg, gluten, lactose, nightshade, nut, soya and wheat free; can be corn free

You should need very little extra salt with this dish as the anchovies give it so much flavour.

4 tbsp olive oil
2 cans anchovies
4 shallots, peeled and chopped
6 cloves garlic, peeled and sliced
15 field mushrooms, chopped fairly roughly
4 tsps capers, roughly chopped
1 wine glass dry white wine
large handful fresh parsley, chopped
sea salt and freshly ground black pepper
600-800g / 1lb 5oz-1lb 12oz gluten/wheat-free fusilli (amount will depend on which brand you use as they cook up differently)

Heat the olive oil plus the oil from the anchovies in a heavy and add the shallots and garlic. Fry fairly gently for 4-5 minutes, then add the mushrooms. Continue to cook briskly.
Meanwhile, cook the fusilli in plenty of boiling water according to the instructions on the pack.
Add the capers and the wine to the sauce and continue to cook for a couple of minutes.
Drain the fusilli, reserving a little of the cooking water to add to the sauce.
Add the parsley and cooking water to the sauce then season to taste.
Mix gently into the fusilli and serve at once with a  green salad.

Serves 6 – per portion

Calories 469 Kcals
17g Protein
11g Fat (1.5g Sat fat, 6.5g mono, 2g poly)
77g Carbohydrate of which 3g Sugar
4g Fibre, 768g Sodium, 1.9g salt
82mg Calcium

Good Source: B12, magnesium, zinc

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