I've been seeing lots of people posting and writing about gluten free cooking and baking. This is something totally new to me. I've never had to look into gluten free cooking but have been curious about it. People with celiac disease follow a gluten free diet. Canadian Celiac Association defines "celiac disease as an autoimmune disease where the surface of the small intestines that absorbs nutrients from food is damaged by a substance called gluten. As a result, the body has trouble absorbing nutrients from food including the protein, fat, carbohydrates, vitamins and minerals, which are necessary for good health." When baking, it is the gluten in the flour that binds the ingredients and prevents crumbling. Gluten is found in all types of wheat. Oats usually have contact with gluten so people must look for gluten free oats. For those that are on a gluten free diet, they must read labels very carefully to ensure there is no gluten in the food.
When I had the opportunity to review Catelli's newest Gluten Free pasta I was interested to see how it would compare to regular pasta. Catelli's Gluten Free Pasta is produced in a dedicated gluten free facility and certified by the Canadian Celiac Association. It comes in penne, fusilli and spaghetti. Catelli Gluten Free Pasta is made using white rice, brown rice, corn and quinoa. I made the penne with our favourite Pasta with Tomato Cream Sauce recipe.
The pasta turned out great! I could not taste any difference from regular pasta. We like our pasta tender so I had to cook it a couple more minutes than on the package directions. Whenever I buy pasta I always look for high fibre so for our family we would have liked to have more fibre. I made this dish for lunch when my mom was over. She also enjoyed it and didn't taste any difference from regular pasta. I added some chopped spinach but I'm thinking next time I should also toss in some mushrooms and peppers. Grilled chicken would also make a great addition to this pasta!
Pasta with Tomato Cream Sauce and Spinach
1 box of Catelli Gluten Free Penne Pasta
2 tbsp olive oil
1/2 onion, chopped
4 cloves garlic, pressed
1 tin tomato sauce
pinch of sugar
salt and freshly ground black pepper to taste
1/2 cup light sour cream
4-6 handfuls of baby spinach, roughly chopped
Heat oil over medium heat. Add the onion and garlic and cook until translucent.
Add tomato sauce, sugar, salt and pepper. With the pot partially covered, cook on medium-low until thickened, about 20 minutes.
Remove from heat and stir in sour cream. Check for seasoning and adjust accordingly.
Cook pasta according to package directions. Drain the pasta. Mix the pasta, sauce and spinach together. The heat of the pasta will wilt the spinach.
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Disclosure: I received free samples of Catelli Gluten Free Pasta. All opinions are my own.