There are so many pasta options available nowadays from traditional to gluten-free and more recently bean-based pastas. Pasta and sauce-based recipes are a great meal-time option for free-from families.
This collection of recipes from the creators of the Australian free-from online cooking show Alternative Chef Kitchen, offers some alternatives for those with allergies or intolerances to many everyday ingredients and includes a number of vegan-friendly alternatives, too.
The recipes in this book include quick-to-make and nourishing options as well as recipes that are great made in large batches so there are leftovers.
The alternatives in this book include:
Two simple methods to make a passata base
Four pasta sauce recipes including a veggie-packed red sauce without tomato or capsicum.
Vegetable pasta alternatives including eggplant and zucchini lasagne sheets and spiralised zucchini noodles.
Four Bolognese sauce alternatives: tofu, vegetables and lentils, and a nut option.
A collection of gluten and dairy-free creamy and cheese sauce alternatives: Béchamel-style sauce, cashew cheese sauce, dairy-free Parmesan alternative, and a mild and a tasty cheese alternative that you can grate and slice (and they melt, too!)
Five lasagne recipes: soy-based vegetarian lasagne, vegan-friendly 'traditional' lasagne, raw vegan lasagne, creamy pumpkin lasagne, and an alternative eggplant lasagne.
Three cannelloni recipes: cream cheese and spinach, cashew and spinach, and raw vegan walnut mince cannelloni bites
Pasta al dairy-freedo
Pesto (without nuts other than coconut)
Crostoli with vino cotto (a gluten-free, vegan-friendly version of a traditional sweet treat)
The book has a detailed "Extra Resources" section and video footage to support a number of the recipes. Furthermore, beginner free-from cooks will benefit from a comprehensive list explaining the less common ingredients and where to buy them as well as descriptions of the techniques used to help turn the foods you "can eat" into foods you "want to eat."