Every time I make Gluten Free Pasta, I am left yearning for the taste of real pasta as I have usually found it over starchy, sticky and lacking any form of desirable texture. But then, I am so biased to Gluten and despite all my intentions of steering away, I fail miserably every time.
However, no one was as surprised as I was when I picked up a new product off the shelf to try and it turned out amazingly delicious. In fact, nobody in the family noticed they had had a gluten free pasta meal which was astonishing. This one is a real keeper for me and hence, I had to do a post to sing its praise.
Needless to say, I do not accept payments for any of my posts so this is just me, going all out to promote a wonderful new Gluten free product that might just help others like me out there. Catelli has gone through a lot of trouble trying to create the perfect pasta to meet the new demands of the gluten free consumers, and they have really hit the nail on its head with this one.
The nutritious information on the back doesn’t sound bad either. I was a little surprised by the ingredients list on this pasta and needless to say intrigued to try it out when I purchased this packet. The packaging is quite attractive, and whilst its easy to miss it amongst the herds of pasta packets in the pasta aisle, I found the little variation in the colouring of the package still helped it stand out in the crowd.
The Catelli Gluten Free pasta was very light in texture, and tasted very clean. It was filling, satisfying and its now permanently on my shopping list. My boys love pasta and now, I don’t need to deprive them of their favourite dishes any more. I did go back and stock up with their gluten free Spaghetti and Penne pasta now too.
Spiced up Garlicky Gluten Free Pasta with Salad
Using 1 packet of Gluten Free pasta, cooked according to instructions. Serves 4.
1 can Passata sauce
8 cloves of garlic, minced
1 tbsp mixed Italian herbs
1 tsp red chilli powder (the strong Indian shop version)
1 tsp cumin coriander powder
Salt and black pepper
2 Thai Red chillies, minced (remove the seeds if you don’t want the extra heat)
2 tbsp Extra virgin olive oil
3 shallots, finely chopped
Heat oil in a pan, add the shallots and cook until softened. Add the fresh red chillies and the garlic and cook for another minute before adding the herbs and spices followed by the Passata sauce.
Reduce the heat to low, cover the pan and let this simmer for a few minutes before adding the cooked pasta to the sauce.
For the side salad, I added a selection of roasted slivered nuts mixed with some sunflower seeds and pumpkin seeds to a bowl of chopped lettuce with some home made light vinaigrette dressing.
I love the garlicky spice that the Indian flavours add to my normal pasta dishes, and this one is a little staple dish in our home for when time is of essence and the hungry birds need to be fed quickly.