It's no secret that I love pasta, and that my family eats a pasta dish at least once a week. I have probably tried more gluten free pastas than any other GF product, and I continue to explore every time a new pasta comes on the market. I was getting ready to try Catelli's new line of pasta when they sent me a box and a few recipes to share with my readers. Perfect timing! Just for the record, I have not been financially compensated for this post, and my opinions about the pasta are my own.
Catelli's new line of gluten free pasta caught my eye because of the ingredients. Instead of being made with just one type of flour, it's a blend of 4 flours: white rice, brown rice, corn, and quinoa. It comes in 3 types: spaghetti, fusilli (spiral) and penne. I've never tasted a pasta with that mix of ingredients before, and wanted to see how it would hold up once cooked.
I tried the fusilli with a traditional tomato sauce, and was really happy with the taste and texture. The pasta doesn't go all soggy like some brands, and it doesn't stick together. It had a nice al dente bite to it. Since there are two kinds of rice flour, it does soak up sauce quite a bit, so I would recommend making a bit more sauce than usual if you're like me and like your pasta extra saucy! It's also a good idea if you are going to have leftovers.
I always make 2 boxes of pasta so that I have leftovers for the week for lunches, and one of my biggest complaints about many gluten free brands is that the pasta hardens like crazy after being refrigerated. The Catelli pasta actually kept its texture after being in the fridge for a day or two, which surprised me. The baby has been enjoying pasta for lunch every day!
This pasta is a great new addition to the growing range of gluten free pasta available on the market. The website states that it is produced in a dedicated gluten free facility and is Certified Gluten Free by the Canadian Celiac Association.
Coupons for $1 off the price of a box of pasta are currently available HERE, while supplies last!
Catelli sent along a few recipes for inspiration, and the one that I personally want to try is the Penne with Turkey Bolognese, so I thought I would share. Enjoy!
Enjoy turkey with a twist!
Prep Time: 60 min
1 pkg (340 g) Catelli Gluten Free Penne
1 lb (500 g) lean ground turkey
1 each onion, celery stalk and carrot, finely chopped
4 cloves garlic, minced
2 tbsp (30 mL) Italian seasoning herb blend
1/2 tsp (2 mL) each salt and pepper (approx.)
1 can (796 mL) crushed tomatoes
1/2 cup (125 mL) white wine or sodium reduced chicken broth
Chopped fresh parsley and grated Parmesan cheese (optional)
1. Brown turkey with onion, celery, carrot, garlic, Italian seasoning, salt and pepper in a large, nonstick skillet set over medium heat.
2. Stir in the tomatoes and wine. Simmer, partially covered and stirring occasionally, for 45 minutes. Adjust seasonings to taste.
3. Meanwhile, cook penne according to package directions. Spoon sauce over the penne. Garnish with parsley and serve with Parmesan cheese (if desired).
· This recipe makes enough sauce for 6 portions. Leftover sauce can be reserved, tightly covered, in the refrigerator for up to 3 days.
· For a more traditional Bolognese, add 1/2 cup (125 mL) milk to the sauce along with the tomatoes and wine.
· Replace the turkey with lean ground beef, veal or pork.
Per serving (about 1 1/2 cups/375 mL penne and 1 cup/250 mL sauce): 514 calories, 9 g fat, 2 g saturated fat, 67 mg cholesterol, 478 mg sodium, 81 g carbohydrates, 6 g fibre, 2 g sugars, 25 g protein. Excellent source of iron.