May 19

Barilla Gluten Free Spaghetti with Diced Potatoes, Roasted Peppers, and Aromatic Herb Pesto

Barilla Gluten Free Spaghetti with Diced Potatoes, Roasted Peppers, and Aromatic Herb Pesto

Barilla Gluten Free Spaghetti with Diced Potatoes, Roasted Peppers, and Aromatic Herb Pesto

Have a guest with celiac or gluten-sensitivities coming over for dinner and have no idea what to make or where to start? “Preparing a meal for someone with gluten sensitivities can often feel like a daunting task, especially with the prominence of gluten in so many different foods,” says Home Economist and cookbook author, Mairlyn Smith.

When planning your next gluten-free meal, consider Mairlyn’s tips for serving a great-tasting meal that everyone in the group can enjoy, without making meal prep a stressful affair.

• Involve your guest in the planning – Consult with your gluten-sensitive guest on what they can and can’t eat and ask them what some of their favourite dishes are for inspiration.

• Invite your guest to bring a dish – Better yet, invite your guest to bring their favourite gluten-free dish so that they can feel comfortable with the food options being served.

• Choose a quality gluten-free product – There are a number of gluten free products available, so it is important to select products that are certified in order to avoid gluten contamination. Brands such as Barilla Gluten Free pasta are made from a combination of non-GMO corn and rice in a dedicated gluten-free facility. Substitute this gluten-free pasta option in your favourite recipe for a meal everyone will enjoy.

Try this easy to make yet delicious recipe that everyone can enjoy, whether gluten-sensitive or not.

Barilla Gluten Free Spaghetti with Diced Potatoes, Roasted Peppers, and Aromatic Herb Pesto

Prep time: 10 min

Cook time: 15 min

Serves: 6

Ingredients:

1 box Barilla Gluten Free Spaghetti

1 small Idaho potato, diced

2 cloves garlic, peeled

2 tablespoons (30g) parmigiano reggiano (optional)

10 leaves fresh Italian parsley, washed

10 leaves fresh basil, washed

5 leaves fresh mint, washed

2 leaves fresh sage, washed

6 tablespoons (72g) extra virgin olive oil

1 red bell pepper, jarred and diced

salt and black pepper, to taste

Procedure:

Bring a large pot of water to a boil; season with salt. Combine pasta and potatoes. Cook pasta according to package directions along with added potatoes. Combine garlic, parmigiano reggiano (optional), herbs and olive oil in a blender; pulse until smooth. Season with salt and black pepper. Drain pasta and potatoes; combine with pesto and diced peppers in a large mixing bowl before serving.

For more gluten-free recipe ideas, visit www.Barilla.ca

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