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Carrot tapenade gluten-free linguine
Photo credit: Dana Dorobantu

Carrot tapenade gluten-free linguine

Carrot tapenade gluten-free linguine
Photo credit: Dana Dorobantu
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If you are part of the gluten intolerant crowd, you probably already know the Gluten-free Catelli® pasta. Their texture and taste are both very similar to regular wheat pasta, without any of the inconveniences. Therefore, they are a great solution to eliminate wheat in your favorite pasta recipe.

  • Serves4
  • Prep time10 min
  • Cook timeaccording to instructions on the box
  • Timeout-
  • FreezingNe se congèle pas.

Capsule vidéo


For the tapenade
  • 2 cups of carrots, peeled and cut in 1 cm slices
  • 1/4 cup of Olive oil + more to serve
  • 1/2 cup of Grenoble walnuts
  • 1/2 cup of Parmesan cheese + more to serve
  • 1/4 cup of fresh parsley leaves
  • Salt & pepper, as preferred



  1. Bring a large pot of salted water to a boil, then cook the pasta following the instructions on the box. Strain then set aside.
  2. Blend all ingredients for the tapenade in a blender, until the texture resembles very fine couscous.
  3. Add the tapneade to the pasta, garnish with parmesan and drizzle with olive oil to serve.
Recipe published on August 19, 2018