When it comes to gluten free pasta, your choices are mainly rice, corn or quinoa-based substitutes, which have a different texture and taste than wheat pasta. Unfortunately, these GF pastas don’t usually meet our high standards for spaghetti and the perfect al dente bite.
Most gluten free replacement pastas are mushy and bland, but I found the BEST organic corn spaghetti by Manicaretti. No intolerable pastas for this GF Italian girl.
I realize it might seem contradictory to post a pasta recipe after writing about gluten-free replacement foods, and I don’t eat them very often, but this single ingredient corn spaghetti is perfect for when your family wants pasta and you don’t want to make two different kinds. It has the closest taste and texture to durum wheat semolina pasta, plus it’s straight-up organic corn. No GMO, rice or additives.
I usually make zoodles when I have a pasta craving, but when I do indulge, I balance out the carbs with a healthy serving of nutrient-rich veggies. I topped this GF pasta recipe with a generous portion of brussels sprouts, cherry tomatoes and parm, and it was absolute loveliness!
#HighStanz Organic Corn Spaghetti With Brussels Sprouts
Manicaretti organic corn spaghetti
1 bag fresh Brussels sprouts
1 16 oz. container of cherry tomatoes
Locatelli parmesan cheese
Extra virgin olive oil
Salt and pepper to taste
1. Thinly slice 1 bag of fresh Brussels sprouts with a knife or mandolin.
2. Boil pasta. Cook per directions or slightly undercook if you like it al dente.
3. While water is heating to a boil, saute sliced brussels sprouts in about 2 tbsp. of olive oil on medium-high heat for 8-10 minutes until tender and carmelized. Add the container of cherry tomatoes, then saute for 2-3 more minutes.
Toss the pasta and veggies together, add parmesan cheese and serve!