This post is sponsored by Barilla but the content and opinions expressed here are my own.
As much as my family loves Italian food, keeping the menu gluten-free has been sketchy. Yes, there are so many options of gluten-free pasta to choose from, but the taste and texture are enough to forego a flavorful meal.
Thankfully Barilla heard the masses and has stepped in by introducing a 1-ingredient chickpea or red lentil pasta that has all the flavor you want with that pleasant al dente bite to it. No more crumbly, odd, or the “I have no words” texture that has kept many from enjoying a gluten-free life.
To keep in line with the quality you’d expect from Barilla, this certified non-GMO plant-based protein pasta delivers and is an excellent source of fiber as well. It’s amazing to think that this gluten-free pasta is literally made with 1 simple ingredient, with zero bizarre additives.
We probably eat a pasta meal at least 3 times a week, and I’m all about adding the freshest seasonal ingredients to give my family a healthy, clean meal. I usually switch it up to keep our meals from becoming boring, so one night it might be served with a marinara sauce and salad, and then the next time I go with our family favorite, almond pesto with pasta. Keeping it easy and straightforward during the week helps me stay on track, plus I know that my family is eating a healthy meal. I like to buy them in the 4 packs so that I’m able to have them on hand any time I need them. You can find out more about the gluten-free pasta line here.
Purchase here on Amazon for an easy way to add healthier options to your diet –and leave a review with your thoughts on the pasta!
All in all, Barilla legume pastas are high in quality nutrition, they’re made from only 1 ingredient, chickpeas or red lentils, and they taste excellent with an al dente texture that is most definitely “Foodie-Approved”.
Below you’ll find my family’s favorite pasta dishes, they’re easy to prepare and are full of bright flavors.
Easy Gluten Free Pasta with Almond Pesto
- Handful of cherry tomatoes, halved
- 1 cup green beans, ends trimmed
- 1 bunch of fresh basil
- 1/2 cup raw almonds, roughly chopped
- 1/4 cup Parmesan cheese, plus extra to serve
- 2 tablespoons extra virgin olive oil
- 1 lemon
- 2 cloves of garlic
- 1 cup of baby spinach
- 1 (8.8 oz) box Barilla Chickpea Pasta
- Fill a large pot with water 2/3 of the way, add 2 - 3 teaspoons of salt and bring to a boil.
- In a food processor, add the almonds, basil (set aside a few leaves to garnish), Parmesan extra virgin olive oil, lemon juice, garlic, and a pinch of salt. Pulse until smooth, adding a little extra virgin olive oil if needed. Set aside.
- Once water is boiling, add in the Barilla chickpea pasta, and cook according to directions.
- Clean and trim the green beans, and wash the spinach, dry.
- During the last half of the pasta cooking time, gently toss in the green beans and blanch until bright green. During the last minute of cooking time, add the spinach to the water as well. Drain, toss with pesto, season to taste, and serve.
Easy Gluten Free Pasta with a Simple Mushroom Sauce
- 1 (8.8 oz) box Barilla chickpea pasta
- Extra virgin olive oil
- 2 cloves of garlic, minced
- A few sprigs of fresh thyme
- 8 ounces mushrooms, cleaned and sliced
- Extra virgin olive oil
- Juice and zest of 1 lemon
- 1/4 - 1/2 cup white wine or pasta water
- 1 cup baby spinach
- Parmesan cheese
- Salt and pepper to taste
- In a large pot of boiling salted water, cook the pasta according to directions.
- Peel and mince the garlic, pick the thyme leaves, and clean and slice mushrooms.
- In a large skillet, heat the extra virgin olive oil, then add in the garlic, cook for 1 minute, just until golden. Add in the thyme, mushrooms, lemon zest and juice, plus salt to taste, and gently cook for 5 to 8 minutes.
- Stir in the white wine, cooking for about 1 minute, and remove the pan from the heat. Drain the pasta once cooked (save about a cup of water to loosen pasta if needed). Toss the pasta with a little extra virgin olive oil, then stir in the mushroom sauce. If needed, add a bit of the pasta water to loosen pasta a bit.
- While warm, stir in the spinach, garnish with Parmesan, and season to taste before serving.
You can use some of the pasta water if preferred to substitute for the white wine.
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Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.