When I learned that I’d be gluten-free for the rest of my life I mourned the loss of pasta which I had grown up eating almost daily with my Italian family. I truly believed that nothing could ever replace the delicious, glutenous substance that is now my poison. I tried rice pasta after rice pasta until I finally found one that I can confidently recommend. My Italian step-mother had bravely prepared dinner for me one night and when I took my first bite all the colour drained from my face and I was filled with fear. Thinking she might have made a mistake, I politely asked if she had remembered to make rice pasta for me and even went so far as to check the bag myself just to be sure. The flavour and al dente texture of this pasta had me fooled! Rizopia is the brand. A Canadian company based out of Toronto, Ontario.

My tips and tricks for cooking rice pasta:

1. Use a large pot with more water than usual as the water becomes very starchy which will make the pasta stick together if there isn’t enough water in the pot.

2. Don’t overcook! I always check my pasta well before the package’s recommendations and remove it when the texture still feels slightly undercooked. It will continue to cook slightly when you drain and rinse it so I find that if it’s the perfect texture when you drain it, it quickly becomes overcooked by the time you serve it.

3. Rinse well with cool water and serve immediately.

This is more of a non-recipe because it’s so easy. The amounts below are estimates, feel free to use them as a guideline.

Ingredients:

454g bag of brown rice pasta (we used spinach brown rice pasta tonight)
3 cloves of garlic
10-12 sun dried tomatoes packed in olive oil
2 tbsp extra virgin olive oil
2 large handfuls of arugula
1/2 cup red or white wine
16 raw prawns or shrimp (chicken would be good too)
salt and ground black pepper to taste

Directions:

Put a pot of water on to boil while you start making the sauce. Cook pasta until al dente.

Combine the sun dried tomatoes, garlic and 1 tbsp olive oil in a food processor or a blender and process until it forms a paste. In a large pan heat the remaining 1 tbsp olive oil over medium heat and saute the shrimp until they just start turning pink. Season lightly with salt and pepper. Add the tomato/garlic mixture and wine. Stir to combine and let simmer for about 2 minutes. Stir in the arugula. Add the drained and rinsed pasta to the pan and mix thoroughly so the sauce coats the pasta. Transfer to bowls and enjoy!

Serves 4 or provides yummy leftovers for lunch!

To make up for the lack of vegetables in this dish we served it with mixed greens. Top with whatever colourful veggies you have on hand

Ingredients:

1 lb ground lamb
1 medium yellow onion, chopped
5 cloves garlic, chopped
2 28 ounce cans of diced tomatoes
5 tsp dried oregano
1 tsp ground cinnamon
a pinch of unrefined sea salt
1/2 tsp ground black pepper

Directions:

In a large sauce pan brown the lamb, onions and garlic with a dash of olive oil. When the lamb is browned and the onions are translucent add the tomatoes, oregano, cinnamon, sea salt and pepper. Simmer over medium-low heat, covered, for a minimum of 1 hour, stirring occasionally.

Want to know the secret to a great pasta sauce? Time. The longer you cook your sauce, the more delicious it becomes. If you have the time, let your sauce cook for 2 hours and taste the difference!

Serve over your favourite brown rice pasta. Leftover sauce can be refrigerated or frozen and is just as good when reheated. Makes enough sauce for approximately 6 servings.

Ingredients:

454g brown rice pasta – Rizopia is my favourite as it can fool your toughest critic!
250g gluten free, naturally smoked, nitrite free bacon, cut into 1/2 inch pieces – we like Hertel’s
1/2 small onion, diced
2 cloves of garlic, diced
225g medium size prawns
1/8 tsp garlic granules
pinch of unrefined sea salt
freshly ground black pepper
1/4 cup chopped fresh parsley

For the sauce, combine in a bowl:
1 cup coconut milk (regular, not lite)
2 eggs, beaten
1 tbsp nutritional yeast

Directions:

In a large pan fry the bacon over medium high heat until almost cooked through. Drain the fat from the pan and add the onions frying until softened. Season the shrimp with a pinch of unrefined sea salt and freshly ground pepper to taste. Add the garlic and shrimp to the pan, sprinkle with the garlic granules and stir until the shrimp are cooked through, approx 5 min. Turn heat to low and let stand until pasta is ready.

Cook the brown rice pasta in boiling water until al dente. Careful not to overcook! Drain and rinse with a splash of cold water.

Combine the cooked pasta, parsley, bacon and shrimp. Over very low heat add the sauce, stirring well. Serve immediately.

Serves 4.