Millet Pasta

Ingredients (For 1 Serving - Approx. 1 Bowl):

For the Pasta

• Gluten-free spaghetti noodles: 100 g (dry weight)

• Water: For boiling

• Salt: A pinch (for boiling water)

For the Red Sauce:

• Cherry tomatoes: 1 cup (150 g), halved

• Garlic: 2 cloves, minced

• Spring onion: 2 stalks, chopped (separate white and green parts)

• Sesame seeds: 1 tsp (toasted for garnish)

• Olive oil (optional for richness): 1 tsp or skip for oil-free

• Dried oregano: 1/4 tsp

• Red chili flakes: A pinch (optional, for heat)

• Salt: To taste

• Water or vegetable broth: 2-3 tbsp (for the sauce consistency)

Serving Size

1 bowl (approximately 1 serving)

Method:

Cook the Pasta:

1. Boil the Spaghetti:

   • Bring a pot of salted water to a boil. Add the gluten-free spaghetti and cook according to package instructions (usually 8-10 minutes).

   • Drain and rinse under cold water to prevent sticking. Set aside.

Prepare the Sauce:

2. Cook Aromatics:

   • Heat a non-stick pan over medium heat. If oil-free, add a splash of water to prevent sticking. Sauté the minced garlic and the white parts of the spring onions for 1-2 minutes until fragrant.

3. Cook the Tomatoes:

   • Add the halved cherry tomatoes to the pan. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and form a chunky sauce. Add water or vegetable broth to adjust the consistency.

4. Season the Sauce:

   • Stir in dried oregano, red chili flakes (if using), and salt. Simmer for another 2-3 minutes. Adjust seasoning to taste.

Assemble the Dish:

5. Combine Pasta and Sauce:

   • Add the cooked spaghetti noodles to the sauce. Toss gently to coat the noodles evenly.

6. Garnish and Serve:

   • Serve the pasta in a bowl, topped with toasted sesame seeds and the green parts of the spring onions. Optionally, add a sprinkle of chili flakes for extra heat.

Nutritional Information (Per Serving - 1 Bowl):

• Calories: 280 kcal

• Carbohydrates: 48 g

• Protein: 7 g

• Fat: 4 g (less if oil-free)