Gluten Free Pasta With Lamb Ragout


Gluten and wheat free pasta
Egg free Amaranth & Rice spaghetti
20g extra virgin oil
Or Organic Olive Oil
10g garlic, chopped
30g extra virgin olive oil
70g minced lean lamb
½ cup dry red wine or water
40g cherry tomatoes, sliced
30g asparagus, sliced
120g tomato sauces
5g parsley
10g olives
25g sun dried tomatoes
Salt & pepper to taste
30g pecorino Romano cheese, shaved


  1. In hot pan, sauce garlic with olive oil. Add lamb and cook until golden before adding wine. Let alcohol evaporate for 5 mins.
  2. Add cherry tomatoes, asparagus and tomato sauce. Cook for 10 mins over low fire
  3. Add parsley olives and sun-dried tomatoes. Cook for 2 mins.
  4. Meanwhile, cook pasta in boiling saltwater for 5 mins, strain and toss into ragout.
  5. Season to taste, dish and garnish with cheese.

You can swap in minced beef or pork for the lamb. Leave off cheese to make it dairy free and paleo.