Gluten Free Sausage, Leek and Roasted Red Pepper Pasta
Lately, I've been making a few adjustments to my favourite comfort foods to support my body in managing inflammation. This Gluten-Free Sausage, Leek, and Roasted Red Pepper Pasta is one of my recent favourites: it’s quick to prepare, all made in one pot, and packed with flavour. Plus, it doesn’t require any special ingredients beyond an easy gluten-free pasta swap.
Why Gluten-Free?
Inflammation is a natural process, but during menopause, our bodies can become more sensitive to inflammatory triggers, and we might notice symptoms like joint pain, muscle aches, skin irritation, and even brain fog. Certain foods, including gluten, can worsen inflammation for some people. Switching to a gluten-free diet can help reduce these symptoms, making us feel lighter, less achy, and more energized.
Foods That Cause and Relieve Inflammation
While everyone’s body is different, some foods are more likely to cause inflammation, while others help reduce it. Here’s a simple guide:
Foods That Can Trigger Inflammation:
Processed Meats: Deli meats, hot dogs and cured meats are high in saturated fats, which can contribute to inflammation.
Processed Sugars: Sweet treats and sugary drinks can cause spikes in blood sugar, triggering inflammatory responses.
Refined Carbohydrates: White bread, pasta, pastries, and processed snacks may be convenient, but they often raise blood sugar levels, encouraging inflammation.
Alcohol: In moderation, it’s usually okay, but frequent or excessive intake can burden the liver and lead to more inflammation.
Gluten Free Sausage, Leek and Roasted Red Pepper Pasta
Ingredients:
340g dried gluten free spaghetti
5 butcher's sausages, casings removed
1 leek, sliced
340g jarred roasted red pepper
3 cloves of garlic
75ml white wine
4 cups chicken stock
1/2 cup fresh basil
1 tbsp olive oil
Parmesan, to finish
Directions:
Heat the olive oil in a large, deep pan over medium heat. Remove the sausage meat from the skins and Add it to the pan. Break it into small chunks, stirring occasionally.
While the sausages are cooking, slice the leek and roasted red pepper into thin strips. Finely chop the garlic.
Add the leek, roasted red pepper, and garlic to the pan with the sausages. Cook for another 3-4 minutes until the vegetables begin to soften.
Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes until the wine has mostly evaporated.
Pour in the chicken stock and add the dried spaghetti, ensuring the pasta is fully submerged in the liquid.
Place the lid on the pan and let the mixture simmer over medium heat for about 10-12 minutes, or until the spaghetti is al dente. Stir occasionally to prevent the pasta from sticking.
Once the spaghetti is cooked and the stock has mostly been absorbed, remove the pan from the heat. Stir through the fresh basil leaves.
Serve with a generous grating of Parmesan on top. Store in an airtight container for up to 4 days.
Want More delicious gluten free recipes?
Have you tried some of these?
Autumn Harvest Chicken and Veggie Bowl
Sheet Pan Sausage, Sweet Potato and Apples
Creamy Cider Braised Chicken Thighs with Bacon, Fennel and Rosemary
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