The holidays are all about family fun and that means in the kitchen too! Mr. Smith and I love to roll up our sleeves, get out the cooking books, and create something delicious the whole family will enjoy. Making an extraordinary meal doesn’t mean it has to be complicated. Simple dishes, with fresh, whole ingredients are a delight to eat. Pasta makes the perfect canvas to let your culinary imagination run wild. First, pick your noodle variety, then you build from there – the possibilities seem limitless.
Pasta hasn’t always been an easy thing to get a hold of for this gluten-free gal. There was a time when it was completely off my dietary menu, because it simply wasn’t available in a gluten-free form. Slow and steady, it popped up at specialty stores, however the taste and texture hasn’t always been favourable.
Well, I’d like to introduce you to the new Catelli® Gluten Free Pasta, a first-of-its-kind product made from a combination of white rice, brown rice, corn and quinoa. It’s seriously delicious! And the extra good news – Catelli® Gluten Free pasta is produced in a dedicated gluten-free facility and certified by the Canadian Celiac Association.
By uniquely combining four different grains, we’ve developed a formula that has proven to meet consumer demand. Now, anyone on a gluten-free diet can enjoy truly delicious pasta any time, including the Holidays. – Sandra Kim, Director of Marketing for Catelli® pasta
I had the pleasure of stepping into the kitchen to try out a few of Catelli® holiday recipes and I took Mr. Smith along with me. When we’re making a meal together, we usually catch up on each other’s days or tell stories as we peel and chop. I see it as a great way to connect and make healthy cooking at home an activity rather than a chore. For this recipe, the prep work was easy as can be and the result is splendid. What a clever idea to have a pasta side for the holidays! This stuffing-inspired dish would be lovely alongside your roast turkey and trimmings.
Chop, chop, chop and you’re ready to combine the onions, celery, carrots, sage, rosemary, and thyme to sauté! After about eight minutes, you stir in the broth and cranberries and simmer for the another eight minutes. The aroma is divine and fragrant, really capturing that traditional holiday smell. Yum!
Meanwhile, as the mixture simmers, cook the Catelli® Gluten Free Fusilli in a large pot of boiling salted water for seven minutes. Drain well and transfer the pasta to a large bowl.
Add the skillet mixture and some fresh parsley; toss well to coat, then transfer to a serving bowl and serve nice and hot! That’s it, incredibly easy! I was ready to dig in and take a few taste tests straight away. At 36 weeks pregnant (9 months!!), pasta is one of my favourite foods – especially combined with nutritious fresh vegetables – I loved this recipe and I even enjoyed it cold the next day!
Create a new holiday tradition by serving this stuffing-inspired pasta dish alongside your roast turkey and trimmings.
- 2 tbsp (30 mL) each butter and olive oil
- 1 large cooking onion, chopped
- 1 cup (250 mL) each chopped celery and grated carrot
- 3 tbsp (45 mL) finely chopped fresh sage leaves
- 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
- 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.
- 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.
- Serves 8-10, makes 7 cups/1.75 L
- · 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.
- Serving Size: 8
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