This wholegrain spaghetti pasta is made from Peruvian quinoa and is the perfect alternative for Coeliacs and those following a gluten-free diet who are craving an Italian dish. Now, you too, can enjoy a wholesome Spaghetti Bolognese!
Directions
Boil 1 litre of water per 100g of pasta. Add the pasta, half a teaspoon of salt and olive oil to taste. Boil for 6 minutes, then strain and serve.