Buckwheat noodles with romesco

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Step 1

To make the pasta, combine the water and psyllium husk in a small bowl. Set aside for 3 minutes to thicken into a gel-like liquid. Add the eggs and oil and whisk to combine. In a medium bowl, whisk the flour, arrowroot and salt. Add the psyllium mixture and stir to form a rough dough. Turn it out onto a clean bench and knead for 5 minutes, or until smooth. Shape the dough into a rectangle, wrap in plastic wrap and refrigerate for 15 minutes. Cover a clean bench with the dusting flour. Separate the dough into quarters. Roll out, one at a time, very thinly, into 30 cm × 20 cm (12 in × 8 in) rectangles, dusting with buckwheat flour as necessary to prevent sticking. Keep the remaining dough covered to prevent drying out. For fettuccine, cut lengthways into 1 cm (½ in) thick strips. For pappardelle, cut lengthways into 2 cm (¾ in) thick strips. For agnolotti, use a 10 cm (4 in) round cookie cutter to stamp out discs. To cook the pasta, bring a large saucepan of water to the boil. Add the pasta, stirring once or twice, for 3–4 minutes, or until al dente and just tender. Drain and drizzle the pasta with extra-virgin olive oil, tossing to coat and to prevent sticking or clumping. Eat immediately. CARLA’S TIP For a quick, simple vegetarian pasta, warm some Pumpkin Seed & Herb Pesto with a generous splash of tinned coconut milk to make a creamy herbaceous sauce, or stir through some Nut-Free Roasted Romesco.

Step 2

Preheat the oven to 200°C (400°F/Gas Mark 6). Line a baking tray with baking paper. Toss the capsicum, pumpkin, carrot and olive oil in a bowl to combine. Add the salt, pepper and spices and toss until evenly coated. Spread the vegetables out on the baking tray and roast for 25 minutes, or until softened and caramelised. Remove from the oven and allow to cool slightly. Blitz the vegetables and water in a blender until smooth. Transfer the sauce to a sterilised glass bottle or jar and store in the refrigerator for up to 1 week, or in the freezer for up to 2 months. CARLA’S TIP Make a big batch and freeze portions in small airtight containers so you always have it on hand. In the later stages of the Gut Guide, when we introduce more nuts, you can make this sauce the more traditional way by adding almonds and/or hazelnuts.