a peek inside the fishbowl

Until now I have generally steered clear of gluten-free products because, historically-speaking, I haven’t had much success finding anything I liked. It was no biggie, really. No one in my family has issues with gluten so when I shopped for bread, crackers, or pasta I just bought our usual stuff. However, we DO know people who have allergies and health issues as it pertains to gluten, and have had these people over for dinner. So the issue of gluten-free dining hasn’t been completely off my radar.

Awhile back I was approached about trying Catelli’s GF pasta*, and I accepted, along with a Serious Degree of Severe Skepticism. Would it be dry as dust? As palatable as a cardboard box? Or would I be pleasantly surprised? Well, spoiler alert, it was the latter. This stuff actually tasted good! It’s a blend of four grains – white rice, brown rice, corn and quinoa – and here’s something that’s good to know, it’s produced in a gluten-free facility.

There was also a contest. My mission was this: to come up with a recipe, which will be judged by Chef John Higgins, Director of Toronto-based George Brown Chef School, judge of The Food Network’s Chopped Canada and former personal chef to the Queen Mother (!) according to “creativity, taste and overall culinary experience.” First prize is $5000, and since everyone in my family couple could use a new bike I thought I’d throw my hat into the ring. I am crossing my fingers that Chef Higgins chooses my recipe. To be honest I am a little worried because I opted to take a more traditional route instead of something a more offbeat that taps into certain food trends e.g. a GLUTEN-FREE KALE FRUIT INFUSION SMOOTHIE WITH BLACK QUINOA SPRINKLES. This is not that. I chose tradition, and family dinners, and kids at the table, instead of jumping on a food trend. :)

If anything, Mark has declared this recipe to be “a keeper.” He can be a bit fussy, so even if I don’t win I’m happy to have a new pasta recipe in rotation around here… whether our GF friends are coming over for dinner or not. :)

Read on for the recipe I submitted:

Jacked-up and gluten-free roasted veggie and cheese pasta toss

Roasting the vegetables really brings out their flavour in this recipe, and using a jalapeño Monterey Jack elevates the flavour combo a bit. If you think it might be too spicy for the kids, use regular Monterey Jack cheese instead.

You will need:

A couple splashes of olive oil
4 plum tomatoes, sliced in half lengthwise
1 red pepper, cut in half and de-seeded
250 g package of Monterey Jack cheese with jalapeños, grated
½ cup pancetta
2 cloves garlic, roughly chopped
½ cup whipping cream
60 g baby spinach, roughly chopped
chopped basil for garnish
350g package of Catelli Gluten Free fusilli
Salt and pepper to taste

Instructions:

1) Preheat oven to 400F. Brush cookie sheet, tomatoes and red pepper with olive oil and sprinkle with salt and pepper. Roast for 45 minutes.

2) While vegetables are roasting, sauté pancetta and garlic in a large frying pan until pancetta is cooked through. Add chopped baby spinach and toss until just wilted. Set aside.

3) Prepare pasta as per package directions until it is al-dente. Reserve ½ cup of water before draining. Return to cooking pot.

4) When the vegetables are roasted, peel skin from the red pepper. (It’s easiest if you let it “sweat” in a paper bag for five minutes!) Chop into smaller pieces and add to the pancetta and garlic mixture. Mash the roasted tomato with a fork and add that as well. Stir to combine and add vegetables to cooked pasta.

5) Using the same frying pan, quickly add the whipping cream and the ½ cup of reserved pasta water and heat on medium. Add grated cheese – keeping ¼ cup aside for garnish – and stir until it has melted. Add to pasta and vegetable mixture, stirring well to combine.

6) Serving options: Spoon pasta into casserole dish and garnish with remaining cheese and basil (as picture above) or divide between four plates and top with remaining cheese and basil. Serve with a tossed salad.

* Opinions, as always, are my own. I was given a case of pasta (!) with which to experiment for this recipe. I used one box, kept a couple, and am donating the rest to the food bank because I felt that was the right thing to do. :)