I have a fondness for noodles. I’m addicted to japchae, ho fun and the ever popular elbow macaroni. I blame years of Kraft Dinner for this. I’ve found a brand of gluten free pasta called Pastariso, made by Maplegrove Gluten Free Foods from California. They offer a variety of pasta made with rice and potato. I love how there are only two ingredients, that makes a big difference to me when buying products, I don’t want to be eating chemicals.
I have yet to find the potato variety in Ontario – if anyone has tried this PLEASE EMAIL ME. Thank you.
Check out a close up of the allergen free claims (Click to enlarge):
I like this pasta even more than I like Tinkyada. Yes, blasphemous, I know!
From the website:
Combined with this delicious pasta, of which I always over cook as I love soft noodles, I add Marinelli pasta sauce.
Marinelli pasta sauce is made in Niagara Falls, Ontario, Canada. They have nine tomato sauces, minus the one meat sauce, I aim to try them all. So far I have started a love affair with Marinelli’s Mushroom & Onion and I haven’t slowed down yet. I must admit, I have flirted with Tomato & Basil and Vegetable Primavera a few times.
If you want to get down to the nitty gritty, CLICK HERE for an explanation of Marinelli’s environmentally conscious jar and label practise.
Simple ingredients and a wonderful taste to compliment any pasta. I happen to enjoy the combination of above items.
What I find different about Marinelli sauce is they have the Facebook and Twitter logo on the lids of their jars. Yes, who would have guessed. I had no idea pasta sauces were so into social media.
Onwards to the easiest ‘rosé’ sauce ever. Simply add Tofutti. There – the secret is out! I mixed in a table spoon of Tofutti to a small portion of pasta and voilà! Tasty, creamy and totally vegan/gluten free.
Do you have any simple food tips that make your day? Comment or email!