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Brown Rice Pasta with Squid and Chilli Flakes

Preparation Time
10 minutes

Cooking Time
20 minutes

Serves
4 - 6

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free


Ingredients

  • 500g Rizopia Brown Rice Pasta
  • 60g Lucy Bee Coconut Oil
  • 500g squid, sliced into rings
  • 150g red onion, finely sliced
  • ½ tsp. crushed dried chillies
  • 2 garlic cloves, finely chopped
  • 1 tbsp. sherry vinegar
  • Chopped parsley

Method

  1. Cook your pasta as per the instructions on the packet - I like to use Rizopia Organic Brown Rice Pasta
  2. Melt the Lucy Bee Coconut Oil in a large heavy based frying pan.
  3. Sauté the onion then add the garlic and cook for a further 2-3 minutes, stirring so the onions and garlic are mixed together.
  4. Add the squid and dried chillies and cook for 3 to 5 minutes (overcooking will make the squid tough).
  5. Add the sherry vinegar and parsley. Stir into the mixture and serve. As a main course, serve with a green salad.

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