This is a delicious gluten and dairy free alternative to the usual pasta dish. It combines unusual flavours and will leave your tummy feeling full and your tastebuds satisfied. Basil and artichokes are rich sources of vitamin K. Recent evidence suggests that vitamin K works synergistically with vitamin D and if you are deficient in one, neither works optimally in your body. As you may already know, vitamin D is a key player in your overall health.

This meal is packed with flavour and requires minimal shopping. It’s quick to prepare and is ready within 15 minutes. In my opinion, it’s the perfect monday night dinner to add to your MS diet!

The Recipe

Servings : 2-3

Prep Time : 5min

Cook Time : 10min

Ready In : 15min

Ingredients

250g gluten free pasta (any shape)

1 onion (chopped)

1 can artichokes (drained)

1 cup black olives in brine (pits removed and chopped)

1/2 cup cold-pressed extra virgin olive oil

1/2 cup fresh basil, chopped

Extra Virgin Olive Oil

Make it

Cook the pasta as per instructions on the packet (usually 10-15 minutes)

Fry the onion in a little water or coconut oil until soft and then add the artichokes and olives

Cook the mixture for a few minutes until it has softened but is not too mushy

Drain the pasta and add the vegetable mixture and gently combine

Add the olive oil and the fresh basil and serve