I don't follow a gluten-free diet or think of gluten as an evil thing to avoid, but I know there are a lot of people out there who have to avoid it for health reasons, and for their sake I'm happy that there now seem to be so many gluten-free alternatives out there. People should not have to go without food like pasta!
Catelli pasta is one of my favourite brands here in Canada because they offer so many alternatives to regular white pasta. I love their line with vegetables in the pasta, but I usually buy the whole grain pasta. Last year they launched a line of gluten-free pasta including penne, fusilli, and spaghetti, and recently they added macaroni to the line-up and asked if I wanted to give it a try.
Turns out it tastes just like regular pasta, even though it's made from white and brown rice, corn, and quinoa. I still prefer using whole grain pasta whenever I can, but it's nice to know there's a tasty alternative out there for those with gluten sensitivities or intolerance, or for me to use in dishes where whole wheat doesn't really work as well, like in this pasta bowl.
Catelli has lots of awesome pasta recipes on their site, and I decided to go with a Moroccan version to test out this pasta, and I'm so glad I did! Everything about this pasta is so different from your typical tomato sauce pasta, and even though it looks like there are a lot of strange ingredients in this, they all work together so well!
Instead of a sauce, this pasta is tossed with a light dressing full of fresh lemon flavour and lots of spices. You also use some of this dressing to roast some cauliflower and chickpeas, giving them awesome flavour and texture. I never roast chickpeas for pasta, usually tossing them in raw, but now I always want to eat them this way - I love that they get a little crispy! Also mixed in there are some green olives, sliced dried apricot, feta cheese, and mint leaves. I know it sounds a little weird, but trust me that it all the ingredients are balanced and together make an amazing flavour, so don't leave anything out! I couldn't stop eating this right after I made it and already look forward to making it again.
If you want to try out this gluten-free pasta yourself, you can get a coupon for $1.00 off here. And if you're lucky (and live in Canada), you have a chance to win a whole year's supply of Catelli's gluten-free macaroni!
To enter to win this awesome prize (with a retail value of approximately $180), please follow the instructions in the Rafflecopter widget below - there are three ways to enter: leaving a comment on this blog, following me on Facebook, or on Twitter - pick one or all three for more entries!
Please be sure to enter with a valid e-mail address or Facebook account so I can contact you if you're randomly selected as the winner. The contest will close at midnight EST on Sunday, June 8th, 2014. Please note that as this is a Canadian product, this contest is open to Canadians only (sorry, American friends!)
a Rafflecopter giveaway
And don't forget to check out the recipe below!
Disclosure: This is not a sponsored post. I received one box of pasta to make this recipe but was not compensated in any other way for my time, ingredients, or thoughts, which are all my own :) I just thought this was a great giveaway opportunity for my readers!
Gluten-Free Moroccan Macaroni Bowl with Roasted Cauliflower & Chickpeas
Slightly adapted from Catelli Pasta
Makes 4-6 servings
1 (540mL) can of no-salt added chickpeas, drained and rinsed
4 cups cauliflower florets (about 1 small head or 3/4 of a larger head)
1/3 cup fresh lemon juice
1/4 cup olive oil
2 tablespoons honey
1 tablespoon minced or grated fresh ginger
2 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon cinnamon
1/2 teaspoon each salt and pepper
1 box (340g) Catelli® Gluten Free Macaroni
3/4 cup slivered dried apricots
1/3 cup sliced green olives
1 cup crumbled feta
3/4 cup loosely packed chopped fresh mint leaves
Preheat oven to 400°F and line a large baking sheet (I used two) with parchment paper or foil. Add cauliflower and chickpeas to a large bowl. Whisk lemon juice, oil, honey, ginger, garlic, cumin, cinnamon, salt, and pepper in a small bowl until combined. Drizzle 3 tablespoons of the dressing over the cauliflower and chickpeas and toss to combine. Spread cauliflower and chickpeas onto prepared baking sheets in an even layer. Roast in preheated oven for 30 minutes or until browned, tossing halfway through.
Meanwhile, cook pasta according to package directions. Reserve 1/2 cup of the cooking water before draining. Toss cooked pasta with roasted cauliflower and chickpeas, apricots, olives, feta, mint, reserved pasta water, and reserved lemon dressing. Stir until combined and serve warm.