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  • Gluten Free Pasta

Gluten-Free Pasta for a Light Springtime Meal

What better way to celebrate the arrival of spring this month, than with a beautiful vegetable pasta dish?

The medley of roasted garlic, cherry tomatoes, and Portobello mushroom creates a light creamy sauce, rich in flavour.

This recipe is ideal for a busy weeknight. Just toss the fresh ingredients into a skillet, and in no time at all it will be ready to pour over a hot bowl of spaghetti noodles.

To round this meal off perfectly, a nice glass of light Sicilian wine would be ideal. A favourite pairing of mine, for tomato-garlic pastas, is Cusumano Nero D'Avola Terre Siciliane for its cherry and plum flavours and medium finish.

Buon appetito! 

Tomato Garlic Gluten-Free Spaghetti with Portobello Mushrooms and Arugula 

Ingredients: 

● 450g gluten-free spaghetti pasta 

● 1/3 cup butter 

● 1 pint cherry tomatoes 

● 1 cup packed arugula, ripped into small pieces 

● 1 Portobello mushroom, sliced and chopped roughly 

● 3 cloves of garlic 

● 1/4 teaspoon salt 

● 1/4 teaspoon pepper 

Directions: 

● Follow package directions to prepare pasta. 

● Drain and return to pot. 

● Heat butter in a large skillet over medium-high. Cook garlic for 2 minutes. Add in mushroom, cooking for 2-3 minutes. Finally add in the cherry tomatoes, cook until softened (around 4-5 minutes). 

● Remove (or keep if you prefer) cooked cloves of garlic. 

● Pour the sauce over the pasta pot. 

● Add in the arugula, salt and pepper to taste. 

● Serves 4

Emily SmithA lifestyle expert & creator who loves to develop whole food recipes that are easy for everyone to make. Finding the beauty in everyday living is her passion & she hopes to inspire others to do the same in their lives. When she's not busy writing & creating she is spending time with her family.