2 tbsp olive oil

1 stalk celery

1 small carrot, chopped

400g can plum tomatoes

1 tbsp tomato puree

½ bunch basil, plus extra leaves, to serve

200g ready to use quinoa

400g gluten free spaghetti


Heat the oil in non-stick frying pan. Tip in the vegetables and cook for 5 mins to soften.  Scoop out the tomatoes from the can and add to the pan, and cook for 5 mins more.

Pour over the tomato juice, puree and basil, then simmer for 15 mins. Whizz together in a blender until smooth. This sauce can be frozen for up to 3 months.

Heat through with the quinoa. Cook gluten free spaghetti according to pack instructions. Reserve some of the cooking water, drain and tip the pasta into the pan along with the sauce.

Toss together, thinning with pasta water, if needed, and serve with the extra basil leaves on top.

Recipe adapted from: Good Food

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