You can find gluten free pasta in the specialty or organic section of most grocery stores now. Even Wal-Mart stocks it.
My two favorites are Tinkyada and Trader Joe's. They take a bit longer to cook, but taste almost indistinguishable from regular pasta. Watch them carefully near the end, though - they turn from al dente to library paste in about thirty seconds.
If you usually cook anything gluten in your pots, be sure to scrub out the one you'll use very, very thoroughly. Any pasta residue at all can make a gluten intolerant friend sick. Once you've scoured a pot for the pasta (and, as always, chosen a new cutting board or a very clean plate to cut on) you're set to go.
My favorite pasta recipe? Pasta Capresé
Ingredients:
2 cloves garlic, finely chopped
2 T. olive oil
1 cup fresh mozzarella, cut into 1" cubes
2 T. fresh basil
1 cup cherry tomatoes, cut in half
1 bag gluten free pasta
Directions:
1. Cook pasta according to package directions. Drain. Rinse with cold water.
2. In the pasta pot, heat olive oil on medium. Sauté garlic for a minute or two in the olive oil.
3. Add pasta back to the pot. Stir in mozzarella until slightly melted. Stir in tomatoes and basil.
If you're more of a sauce person, Classico tomato and Alfredo sauces are gluten free. Just check the back of the label for the info!
I could eat this every night. Yum.
That looks so good! I am really enjoying these posts. We are all dairy free, but most of these recipes could be adapted.
ReplyDeleteHave you had any trouble with the TJs pasta? I have steered away from many of their products that say no gluten ingredients. We had a mild reaction to their white corn tortillas, but have not really noticed any other reactions.