Quinoa & Rice penne
Member recipe

Quinoa & Rice penne

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Serves 4

A delicious wheat and gluten free pasta recipe

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  • 250g of Hale & Hearty quinoa and rice pasta
  • 4 tablespoons of olive oil
  • 1 clove of garlic thinly sliced
  • 2 tablespoons of chopped flat leaf parsley
  • 1 tin of sardines in olive oil
  • 3 tablespoons of Hale & Hearty breadcrumbs
  • 1 knob of butter
  • Freshly grated pecorino/parmesan (optional)


    1. Put 250 of pasta into boiling water for 7-8 minutes until al dente. Do not overcook
    2. Heat the olive oil in a large non-stick pan, and fry the garlic gently until it goes light brown
    3. Add the drained sardines to the pan, and break up with a spoon and mash in with the garlic
    4. Add a knob of butter; continue to cook for a couple of minutes
    5. Add the parsley and breadcrumbs, cook for another minute, check for seasoning and add sea salt if necessary
    6. Drain the pasta, add to the pan, add stir well

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