Gluten Free “Spaghetti”
Gluten Free “Spaghetti”
As a pasta lover, it took a few tries to find products that were gluten free as well as “family approved”. I eventually came across Heartland and never looked at another pasta. Thankfully, the tried and true red sauce in my house is gluten free. That made things even easier for me. Here’s what I do.
(any of the 3 does nicely, whichever texture you prefer)
Sautéed Onion & Mushroom
2 cloves of Garlic, minced
1 ½ lbs Ground Beef
Salt and Pepper (to taste)
In a large pot, bring at least 4qts of water to a boil.
While you’re waiting for the water to boil, cook ground beef and garlic over medium heat in a large saucepot. Drain off fat.
Empty contents of Ragú jar into pot with meat and garlic. I add a few tbs of water to the jar to rinse out any remainder of the sauce and thereby stretching the sauce a little more without making it too runny.
Bring the sauce to, and hold at, a simmer.
By now, the water should be boiling. Prepare the pasta by following the directions on the package.
Once the package time is up, taste the pasta every minute until the desired tenderness is achieved. (I like mine al dente, which is the exact time on the package. My husband likes it more done.)
Once the pasta is done to your liking, drain into a colander.
After the pasta has completely drained, pour the pasta into the sauce.
Turn off the heat.
Stir and serve.
Please note that with this pasta Heartland recommends the following:
“When cooking, follow the package directions. Use a large pan and heat at least 4 quarts of water to a full, rolling boil. Add the pasta to the rapidly boiling water and stir frequently during the cooking time. (Optional – add 1 tablespoon of salt.)
The cooking water may become cloudy while cooking the gluten-free pasta; this is normal.”
Cooked garlic has been shown to help with digestion as well as provide many other health benefits. So try to embrace the vegetable (yes, garlic is considered part of the onion family). I happen to love the sweetness that garlic transforms into and could eat it at every meal. My husband, however, doesn’t share my enthusiasm. I found that 2 cloves he likes. So you can use less, or a clove more if you desire.
(I always have this little guy in my fridge. It tastes great and only spoon skills are required.)
One step further:
From time to time, I will cook this recipe and take it one step further. Instead of leaving it as it is, I will make a “bake” of it.
Preheat oven to 400F.
Follow the directions above except cook the pasta (whichever one you choose) for the exact recommended time. Then transfer mixed pasta and sauce into a baking dish.
Sprinkle the top with Italian cheese.
I like Shredded Kraft Natural Italian Five Cheese.
Bake until cheese is golden brown and delicious.
Let rest for 5 minutes and serve.