Pastariso™ and Pastato™ pastas are a delicious addition to any meal - for light lunch on salads, tasty side-dishes, or as an entree. Here are some idea recipes we hope you and your family will enjoy.
Gluten Free Pastito by Carol Kicinski
Ingredients
Gluten-free non-stick cooking spray 1 pound gluten free Rotini pasta
3 tablespoons olive oil – use divided, 1 medium white or yellow onion, chopped
2 cloves garlic, minced, 1 pound ground beef or lamb
½ cup red wine, ¼ cup tomato paste
1 – 28 ounce can diced tomatoes, Salt and pepper
1 teaspoon dried oregano, 1 cinnamon stick
1 lemon, quartered, 2 bay leaves
2 ½ cups Kefalotiri cheese (or Parmesan), grated – use divided
4 tablespoons butter, 4 tablespoons gluten free flour blend
2 ½ cups milk, 1/8 teaspoon freshly grated nutmeg
4 large egg yolks
Directions
Preheat oven to 400 degrees. Spray a 9 by 13 inch baking dish with gluten-free non-stick cooking spray.
Bring a large pot of salted water to a boil. Cook the pasta for 6 minutes or until al dente. Drain, rinse with hot water, toss with 1 tablespoon of olive oil and set aside.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat, add the chopped onions and cook until soft translucent, about 5 minutes. Add the minced garlic and cook for 30 seconds. Add the ground beef and cook until browned, about 5 minutes. Add the wine and cook until it has mostly evaporated. Add the tomato sauce, stir into the mixture and cook for about 30 seconds, add the tomatoes, juice and all, 1 teaspoon of salt, ½ teaspoon pepper, the oregano, cinnamon stick lemon and bay leaves. Lower the heat to medium and continue to cook until the sauce is thick, about 25 minutes. Remove the cinnamon stick, lemon quarters and bay leaves.
While the meat sauce is simmering make the béchamel sauce. Melt the butter over medium-high heat in a skillet then whisk in the flour until smooth. Add the milk all at once and cook until thick enough to coat the back of a spoon, whisking frequently to keep lump-free. Add ¾ teaspoon of salt, ½ teaspoon of pepper and the nutmeg. Whisk the egg yolks in a small mixing bowl. Turn the heat off the sauce, ladle about ½ cup of the sauce into the beaten egg yolks and whisk until fully blended. Add the egg yolk mixture to the sauce and whisk the sauce is uniform in color and fully combined.
Layer half the pasta into the prepared baking dish, top with the meat sauce sprinkle on 1 ½ cups of the cheese and top with the rest of the pasta. Pour the béchamel sauce over the top, smooth with a spatula and sprinkle with the remaining cheese. Bake for about 35 minutes or until the top is golden brown.
This recipe can be prepared and baked later – cover with plastic wrap and refrigerate. Take out of fridge and let sit at room temperature while the oven preheats. Bake as directed.
To bake ahead and freeze prepare up to making the béchamel sauce, cover with a layer of plastic wrap and them a layer of foil. Freeze for up to a month. Defrost the casserole, prepare the béchamel sauce and bake as directed.
To bake ahead and reheat just reheat at 350 degrees for about 10 minutes uncovered.
Serves 10 – 12 people.
Gluten Free Fast Pho by Carol Kicinski
Ingredients
- ½ pound rice noodles (Banh Pho)
- 4 CelifibR gluten free vegetarian chicken bouillon cubes
- 5 cups boiling water
- 1 bunch green onions, thinly sliced
- Kosher salt and freshly ground pepper
- 1 handful cilantro leaves
- 1 handful basil leaves
- 2 Thai or jalapeno peppers, thinly sliced
- 2 fresh limes, cut into wedges
- 2 cups shredded cooked chicken (omit for vegan or vegetarian)
Directions
Soak the noodles in very warm water until softened, about 10 minutes.
Dissolve the bouillon cubes in 5 cups boiling water. Add half of the sliced green onions and season to taste with more salt and pepper if needed.
Once the noodles are softened, drained them, put into a strainer set in a large bowl and fill the bowl with boiling water. Let sit for 5 seconds, drain and divide the noodles among 4 large soup bowls. Divide the hot broth among the 4 bowls of noodles. Serve immediately with all the additional ingredients on the side. Let each diner design their pho the way they want.
A gluten free recipe that makes 4 big bowls of magically restorative noodle soup
Penne with Roasted Cauliflower and Butternut Squash
By Carol Kicinski
Ingredients:
- 1 box Pastato Potato Penne
- 2 cups butternut squash cut into ¾ inch cubes
- 2 cups cauliflower, cut into 1 inch pieces
- ½ teaspoon kosher or fine sea salt, plus more for serving
- ½ teaspoon fresh ground black pepper, plus more for serving
- ¼ teaspoon freshly grated nutmeg
- 3 tablespoons olive oil – use divided
- ¼ cup dairy free butter substitute
- ½ cup loosely packed fresh sage leaves
Method:
1.Preheat oven to 450 degrees.
2.Toss the butternut squash, cauliflower, salt, pepper and nutmeg with 1 tablespoon of olive oil and place on a baking sheet in a single layer. Roast the vegetables, stirring occasionally for even browning, for 20 minutes or until the vegetables are browned and the squash is tender.
3.Cook the pasta in heavily salted water for 7 minutes or until done. Reserve ¼ cup of the pasta water, drain the pasta and then return to the hot pot.
4.Melt the dairy free butter substitute in a small, heavy saucepan over medium heat until it starts to brown, about 3 minutes. Add the sage leaves, remove from heat and toss to coat.
5.Add the roasted vegetables, reserved pasta water, sage leaves and browned butter substitute to the pan with the pasta and toss to coat. Drizzle with the remaining 2 tablespoons of olive oil and additional salt and pepper if desired. Serve immediately.
Gluten Free Tuna Casserole
by Carol Kicinski
Ingredients
- 1 – 1 pound bag Pastariso Gluten Free Brown Rice Vegetable Rotini
- 3 tablespoons olive oil – use divided
- 1medium white or yellow onion
- Kosher or fine sea salt
- 3 tablespoons gluten free flour blend or sweet rice flour
- 2 ½ cups gluten free chicken broth
- 1 ½ cups low fat milk (or rice milk)
- 2– 6 ounce cans solid light tuna in water, drain and flaked
- 1 cup frozen peas – thawed
- 1 cup gluten free panko style bread crumbs
Method:
1. Preheat the oven to 425 degrees.
2. Bring a large pot of heavily salted water to boil. Add the Pastariso Gluten Free Brown Rice Vegetable Rotini and cook for 6 – 7 minutes. Drain and rinse with hot water.
3. While the pasta is cooking heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium high heat. Add the onions and cook until they are softened and translucent, about 5 minutes. Add ½ teaspoon of salt, ¼ teaspoon pepper and stir in the flour. Cook, stirring constantly, for 1 minute. Add the chicken broth and milk, raise the heat and bring to a boil. Reduce heat and cook until the sauce thickens, 6 – 8 minutes. Stir in the tuna, peas and cooked pasta. Pour the mixture into a 9″ by 13″ baking dish.
4. Combine the remaining tablespoon of olive oil with the panko bread crumbs and top the tuna mixture. 5.Bake for 15 – 20 minutes or until the top is browned and the sauce bubbly. Let cool a few minutes before serving.
A gluten free recipe that serves 8.
Vegetarian Angel Hair Delight
Ingredients:
- 1 box of Pastariso™ Angel Hair
- 6 oz bean sprouts
- 5 oz green chives
- 4 oz red pepper (sliced)
- 2 tbsps gluten free soy sauce
- 1/3 tbsp of your favourite sweetener
- Pinch of pepper
- 3 tbsps rice bran oil
Method:
1. Cook Angel Hair as per instructions on box.
2. Saute bean sprouts and red pepper, then remove from pan. Mince chives and then chop finely.
3. Use 2 tbsps oil to saute chives then toss in with rice pasta. Add in seasoning and stir fry until pasta
absorbs the sauce.
4. Place sprouts and pepper on top and serve.
Curried Seafood Spaghetti
Ingredients:
- 1 box Pastato™ Potato Spaghetti
- 1/2 onion
- 1 tbsp sea salt
- 1 tsp raw sugar
- 1 tbsp curry powder
- 10 oz mixed seafood
- 2 oz coconut milk
- 2 tbsps rice bran oil
Method:
1. Cook pasta as per directions on box.
2. Cook onion in oil for 1/2 minute, then add chopped seafood, sea salt and raw sugar and cook for 2 to 3 minutes (until seafood is cooked). Add coconut milk.
3. Add cooked spaghetti and heat for 1 minute. Serve.
Chicken Fettucine
Ingredients:
- 1 box of Pastariso™ Fettucine
- 1/4 tsp fresh minced garlic, 1/4 tsp shallots, 1 bunch of green onion, 1/2 tsp basil, 1/4 tsp cilantro - all finely chopped
- 1 small carrot, 1/2 green and 1/2 red pepper, 1/2 medium onion, all julienned
- 10 pieces of baby corn from can (1/2" long)
- 4 oz sliced chicken (for vegetarian, replace with cubed tofu)
- salt
- 2 tbsps rice bran oil
- 2 tbsps gluten free soy sauce
Method:
1. Cook pasta as per directions on box.
2. Heat oil and saute garlic, shallots and chicken for 2 minutes.
3. Add basil, cilantro and salt.
4. Add vegetable and cook for 2 minutes.
5. Add pasta and soy sauce.
6. Place in serving dish and garnish with green onions. Serve.
Lasagna
Ingredients:
- 1 large onion
- 1/2 green pepper
- 1/2 red pepper
- 1/2 oz large mushrooms
- 1 box Pastariso™ Lasagna
- 16 oz jar gluten free spaghetti sauce
- 1 lb pkg of firm tofu (for vegetarian) or 1 lb ground beef
- grated cheese
- rice bran oil
Method:
1. Cook lasagna as per instructions on box. Meanwhile, preheat oven at 350 F.
2. Peel and chop onion, peppers, mushrooms. Mince tofu.
3. Saute vegetables in a small amount of rice bran oil.
4. Add tofu and saute with vegetables for 2 - 3 minutes.
5. Add spaghetti sauce to mixture and simmer for 5 - 7 minutes.
6. In a lasagna baking pan, cover bottom with one layer of vegetable/tofu mixture. Then cover with a
layer of lasagna and then cover with grated cheese.
7. Repeat step 6 until the baking pan is filled to the top and the last layer is lasagna with cheese
completely covered.
8. Cover pan with aluminum foil and bake in oven for 30 minutes.
9. Remove aluminum foil and bake for 5 minutes until top is golden brown. Serve and enjoy!
Mediterranean Potato Pasta Salad
Ingredients:
- 1 box Pastato Potato Elbows
- 1 cupChopped sun dried tomatoes from jar with olive oil
- ¾ cupOlive oil from sundried tomato jar
- 1 cupRed & yellow bell peppers diced
- 1Sweet onion diced and cooked
- ¼ cupFresh basil leaves chopped
- ¼ cupFreshly squeezed lemon juice
- ½ - 1 tspsalt & black pepper
Method:
1.Cook pasta per directions on package. Drain and cool to room temperature then transfer to bowl.
2.Add peppers, cooked onions, basil and sun dried tomatoes to pasta.
3.Gently toss pasta while pouring in olive oil and lemon juice. Taste frequently for preferred amount of flavor. Add salt and pepper to taste.
4.Serve at room temperature or refrigerate briefly before serving
Recipes
