Brown rice noodles are not as bad as it looks. It resembles, tastes and cooks just like pasta - only it’s gluten-free.

I use the San Remo spirals and you can find this in Pick n Pay and Checkers. When my mother is around I cook the entire box and that yields four meals.

This recipe was conceptualized for a vegetarian - my protein being the yoghurt. It’s a creamy, quick meal and I also enjoy it cold. 

Ingredients for two meals

1 punnet brown mushrooms, sliced

1/2 cup frozen peas

3 tbsp parmesan cheese

1 onion, diced

1 garlic, minced

1 tsp fresh rosemary

coriander to garnish

salt and pepper to taste

1 tsp crushed red chilies

1/2 box cooked brown spiral pasta

1 tbsp quinoa flour

Method

1. Boil pasta as per box instructions.

2. Fry onion in oil until it’s translucent.

3. Add chili, rosemary, and garlic to the pan and fry for 1 minute.

4. Add mushrooms and lower heat to medium. Let that fry until water is released from the vegetables. At this point, pour in the yoghurt.

5. Let this simmer for 5 minutes and then add the quinoa flour and parmesan cheese to the gravy.

6. Simmer for 1 more minute then add peas.

7. The gravy will begin to thicken now.

8. Add pasta to the pan, take it off the heat and toss well.

9. Cover for 5 minutes and let the peas cook properly off the heat.

10. Garnish with coriander.