November 02, 2013
Product Review: Catelli Gluten Free Pasta
Catelli recently sent me a box of their new Gluten Free pasta to see what I thought of it. It is produced in a dedicated gluten free facility and certified by the Canadian Celiac Association. In my opinion, any company that goes the extra mile to have their Gluten Free product certified by the CCA, is one that truly has Celiac consumers on it's mind.
*All opinions are my own and I have not been financially compensated in any way.
I can happily tell you that hubby, who is super critical of anything Gluten Free and our 5 year old grilled cheese and pizza pocket lover really enjoyed the pasta right along with me.
Catelli is a great example of just how far we have come with Gluten Free pasta. It cooks in under 9 minutes and stays nice and al dente. It does't fall apart in the water, nor is it mushy on the plate. This pasta will not disappoint even the most harsh critic in the family.
While supplies last, you can grab a coupon for $1.00 off of any Catelli Gluten Free pasta product here
With American Thanksgiving soon upon us, the Catelli recipe below is sure to be a quick and easy hit for those who are celebrating.
Festive Fusilli Stuffing
Create a new holiday tradition by serving this stuffing-inspired pasta dish alongside your roast turkey and trimmings.
Prep Time: 25 min
Serving: 8 to 10 (makes about 7 cups/1.75 L)
2 tbsp (30 mL) each butter and olive oil
1 large cooking onion, chopped
1 cup (250 mL) each chopped celery and grated carrot
1 tbsp (15 mL) each finely chopped fresh rosemary and thyme leaves
1/2 tsp (2 mL) each salt and pepper
1 1/4 cups (300 mL) chicken or vegetable broth
3/4 cup (175 mL) dried cranberries
1 pkg (340 g) Catelli Gluten Free Fusilli
1/4 cup (50 mL) chopped fresh parsley leaves
1. Heat butter and oil in a nonstick skillet set over medium heat. Add onion, celery, carrot, sage, rosemary, thyme, salt and pepper. Sauté for 8 minutes or until softened and fragrant. Stir in broth and cranberries; simmer for 8 minutes.
2. Meanwhile, cook fusilli in a large pot of boiling salted water for 7 minutes. Drain well; transfer fusilli to a large bowl. Add the skillet mixture and parsley; toss well to coat. Transfer to a serving bowl and serve immediately.
· This stuffing can be served any time of year along-side roast chicken, pork or pan-fried fish.
· For a vegan stuffing, use all olive oil and vegetable broth.
· Make the stuffing up to 1 day ahead. Transfer the fusilli to a casserole dish. Drizzle with a little extra broth and bake at 350°F (180°C) for 20 minutes.
Per serving (about 3/4 cup/175 mL): 213 calories, 6 g fat, 2 g saturated fat, 6 mg cholesterol, 226 mg sodium, 38 g carbohydrates, 2 g fibre, 7 g sugars, 3 g protein.