Best-Tasting Gluten-Free Pastas
I’m delighted to say that the gluten-free industry is creating some better-tasting, better-for-you pastas nowadays, and this summer pasta recipe features organic chickpea spaghetti.
Both the chickpea pasta and red lentil spaghetti made by Explore Cuisine™ hold up well, without turning to mush. As important, a two-ounce serving of either product has 11 grams of protein, a plus for gluten-free vegetarians. If you’re like me and you feel better with more protein and fewer carbs, you can add some grilled tofu to the recipe. As for the vegetables, you can substitute the listed ingredients with whatever favorites you have in the garden or refrigerator today! Just add the cumin, coriander and ginger to aid digestion.
I’ve found that all gluten-free pastas—even the best of them—require two important steps.
1. After straining the pasta, move the strained noodles back to their pot and run filtered water over it. Let them soak in the water for a minute or so and strain again when you’re ready to mix them with sauce or vegetables.
2. Saute whatever vegetables you want to add to the pasta in a liberal amount of olive oil. Then toss the noodles with the vegetables (and added marina, if you wish). It’s the oil that will keep the pasta from becoming sticky when serving or even the next day.
Try this summer pasta at room temperature, or enjoy it cooled down on a hot August day.