Mix it up: three delicious gluten-free pasta recipes with a twist

Featuring a decadent truffle penne, a springtime fusilli and kimchi macaroni cheese, chef Tom Cenci cooks up three flavoursome pasta dishes with a difference

BY: Tom Cenci

This article/content was originally published on theguardian.com as part of the ZENB and Guardian Labs Eat smarter campaign.

Mushroom, parmesan and truffle penne withsherry cream sauce

For those of you who want to indulge a little,then this recipe is perfect. The addition of the truffle and cheese complementthe creaminess of this dish and make it a real showstopper for a dinner treat.


Prep 30 min

Cook 20 min

Serves 2


20g dried mushrooms

1 shallot

1 clove garlic

100ml sherry

300ml cream

1 tsp truffle paste

½ bunch parsley

50g parmesan

1 tsp truffle oil

130g ZENB yellow pea penne


Soak the dried mushrooms in hot water and setaside. Finely chop the shallot and garlic, then sweat in a little oil untilsoft. Add the sherry and allow it to reduce, then add the mushrooms andmushroom water, allow to simmer gently and reduce further.

Meanwhile, cook the pasta in boiling salted water for 10-13 minutes, drain andreserve some of the pasta water. Add the cream to the mushroom sauce and gentlysimmer until it thickens. Add the pasta and truffle paste, then stir in theparsley.


Finish with some truffle oil and parmesan, tastefor seasoning and add a bit more pasta water if needed.


Lemon and mint fusilli with spring peas andvegan meatballs
This recipe is a great springtime meal; I
ve used veganmeatballs from Simplicity, which work really well with this fresh dish.


Prep 15 min
Cook 20min
Serves 2


1 shallot
1 clove of garlic
50ml olive oil
8 vegan meatballs
160g fresh peas
½ bunch mint
1 lemon
120g ZENB yellow pea fusilli


Finely chop the shallot and garlic, then sweatin a little oil until soft. Add your vegan meatballs and allow them to colour.Meanwhile, cook the pasta in boiling salted water for 10-13 minutes, drain andreserve some of the cooking liquid. Add the pasta and peas to the meatballs,and a dash of the pasta water, then stir in the mint leaves.


Finish with a dash of olive oil and the zest andjuice of one lemon, taste for seasoning and add some more pasta water ifneeded.


Kimchi macaronicheese
This simple recipe kicks up the heat a little with the addition of kimchi andhot sauce. You can substitute the breadcrumbs for gluten-free ones if neededand add more chilli sauce if you
d like it more fiery.


Prep 30 min
Cook 40min
Serves 4

60g butter
50g flour
500ml whole milk
3 slices of American cheese
50g parmesan, grated
100g cheddar cheese, grated
300g kimchi
2 tablespoons chilli sauce,
such as Sriracha
½ bunch 
coriander, chopped
30g breadcrumbs
340g ZENB yellow pea macaroni


Preheat oven to 180C fan/200C/gas mark 6. Bringa pan of salted water to a boil, then add the macaroni for 5 minutes and drain.Run under cold water and allow to cool. Next, melt the butter in a pan and stirin the flour and cook for a few minutes. Gradually whisk in the milk a littleat a time, making sure there are no lumps and cook for about 10 minutesstirring all the time, until the sauce is thickened.

Take off the heat, then mix in the cheddar, parmesan and American cheese andstir till the cheese has melted. Mix in the macaroni and taste for seasoning,adding salt and pepper if needed, then stir in the kimchi, hot sauce andcoriander.

Transfer into an ovenproof dish and top with thebreadcrumbs, then bake for 20 mins until crisp and golden.


ZENB’s philosophy involves using as much of the vegetable as possible in its products and putting plant-based foods at the centre of our everyday lives. Find out more about the yellow peas that form the basis of our new pasta range