Product Review: Bionaturæ Pasta

One food item with few satisfactory GF options is pasta. Often GF pastas are mushy, have no taste or taste too much like corn. With a combination of rice, potato and soy flours, Bionaturæ has largely combated the three major vices of GF pasta and created a delicious substitute. It really does have the flavor and texture of regular pasta. Sometimes, when I'm feeling sneaky, I'll serve this pasta with the "it's gluten-free, try to make the best of it" preface and haven't yet heard a complaint. It comes in a variety of pasta shapes/types including the classic spaghetti, but also penne, fusili and shells. The shells are great for macaroni and cheese. I used some of the penne rigate I had on hand to create a filling and delicious shrimp scampi. Shrimp scampi is a favorite dish I can rarely order in restaurants and so, therefore, have learned to make at home. It's a perfect weeknight recipe because it's easy, fast and, most importantly, yummy.

Shrimp Scampi

• One cup or so Bionaturæ penne rigate
• One cup chopped spinach
• 1/2 cup chopped mushrooms
• Chopped onion, whatever amount looks good
• At least one clove garlic, chopped
• 5 or so deveined, detailed shrimp
• White wine, maybe 1/3 cup
• One tablespoon butter
• Chopped fresh basil, for garnish
• Fresh grated Parmesan cheese
  

This recipe is so easy! Just cook the pasta according to the package instructions. Saute together the onion and garlic in a small amount of olive oil with the butter, add the mushrooms and cook until browned. Add the spinach, shrimp and white wine. Let everything hang out over low heat until the pasta is cooked and drained. Add pasta to mixture, stir well and serve with fresh basil and Parmesan cheese.