Spicy Gluten-Free Pasta with Mushrooms & Peppers

Sometimes the best meals come from a bit of a kitchen gamble…

We’ve all had those evenings where dinner isn’t planned, energy is low, and inspiration is… well, hiding somewhere behind the oat milk and questionable leftovers. But every now and then, you throw a few things in a pan, and what comes out is absolute magic.

That’s exactly what happened here. I popped into the kitchen, saw some sun-dried tomatoes in the jar that were definitely looking for a purpose in life, and next thing I knew, this spicy little number was born. It’s bold, comforting, totally gluten-free, and takes under 30 minutes to throw together. Basically, it ticks every midweek box.

A flavour-packed, comforting pasta dish with a punch of umami and a little spice.

Serves: 2

Prep Time: 10 mins

Cook Time: 15–20 mins

Ingredients

• 180g gluten-free bowtie pasta (farfalle)
• 1 tbsp olive oil (plus extra if needed)
• 1 red onion, diced
• 1 bell pepper, diced (use a mix of colours if you like)
• 100g mushrooms, sliced (chestnut or button work well)
• 6–8 sun-dried tomato halves, sliced
• 1 tsp mixed Cajun or peri-peri seasoning (adjust to taste)
• Salt, to taste
• Optional: splash of pasta water or gluten-free vegetable stock

Tools for the Job

• Large saucepan
• Frying pan or sauté pan
• Wooden spoon or spatula
• Sharp knife
• Chopping board
• Colander

Method

1. Cook the pasta
   • Bring a large pan of salted water to the boil and cook your gluten-free pasta according to packet instructions. Once cooked, reserve a little pasta water, then drain and set aside.
2. Sauté the veggies
   • Heat olive oil in a frying pan over medium heat. Add diced red onion and cook for 2 minutes until softened.
3. Add the mushrooms and peppers
   • Toss in the sliced mushrooms and diced peppers. Cook for 5–6 minutes, stirring occasionally, until the mushrooms are golden and peppers slightly softened.
4. Season it up
   • Add the Cajun or peri-peri spices and a pinch of salt. Stir well so everything is coated in that spicy goodness.
5. Sun-dried tomato magic
   • Add the sun-dried tomatoes and cook for another minute. If the mixture looks a little dry, add a splash of pasta water or a bit of stock.
6. Combine with pasta
   • Tip the drained pasta into the pan and toss everything together. Let it cook for another 2 minutes so the flavours mingle. Taste and adjust seasoning if needed.
7. Serve
   • Dish it up hot and enjoy! Perfect on its own or topped with grated hard cheese (if you’re not dairy-free).