While I don’t usually write about manufactured products I’m finding myself in a whole new world of someone needing to avoid gluten – I love it but my body doesn’t – and desperately missing many foods I used to enjoy eating, at times in mass quantity. Think perfectly al dente linguine. Think properly made oven blistered thin crust pizza.
We certainly can and sometimes must condition our bodies to accept alternative food items for a plethora of reasons, usually concerning our health. Hmmm. Why else would we do it…? Given the choice I’m sure most of us would just rather eat what we want when we want. I know I would.
I’ve read that we (can) become allergic to items we consume the most of so I wonder, does food intolerance follow that same logic? Whatever the reason, my days of happily gorging on some favourite Italian foods are over – until I find reasonable and tasty GF substitutes.
Enter pasta. From it’s top 5 or dare I say top 3 status in my life it’s now something I’m relegated to finding acceptable surrogates for. I am on a mission. Rather than be deterred I’m fuelled by the knowledge that somewhere out there is an alternative for me – and this is the closest I’ve found. So far. Coming in a close second is this Roasted Spaghetti Squash.
While I’ve been eyeing up the pretty package for some time the fact that it contains white rice flour held me back. Most GF pasta I’ve tasted that had white rice flour were quite unacceptable to me, in both taste and texture.
What won me over was seeing this cute package everywhere I looked for GF pasta. Someone must be eating it. Besides, I’ve been really craving a bowl of what’s still one of my favourite foods and looking forward to biting through the exquisite texture of a properly cooked perfectly twirled fork full of what to me, is simply heaven. Buon appetito~
Gluten Free Go Go Quinoa Spaghetti
Do follow the package instructions for cooking. I normally wouldn’t drain my pasta but move it using tongs, from the cooking water to the heated sauce – the bit of pasta water that clings helps pull the whole dish together. Dress and serve as you would regular flour pasta.
1 packet spaghetti yielding approx. 4 regular portions
Approx. 2 cups of tomato sauce (I used a tomato & porcini mushroom sauce)
Couple handfuls of something fresh & green – baby arugula or spinach
Extra virgin olive oil, for drizzling
Freshly grated Parmigiano, to garnish
Kosher salt, to taste
Freshly ground black pepper, to taste
Follow packet instructions for cooking directions.
Have a large pot or sauté pan heating with your chosen sauce – and big enough to toss the pasta in.
When the spaghetti is cooked & drained, quickly combine with your sauce, adding more as needed and tossing in the greens to combine – there will be enough heat to wilt the greens.
Either add the whole lot to a warmed serving bowl or plate individually garnishing with the olive oil, Parmigiano, salt & pepper.