Roast Pumpkin and Spinach Penne Pasta #glutenfree #vegetarian #italiancooking

Do you have the same trouble that I do when cooking dry gluten-free pasta?  The pasta is very sticky, almost as if a cup of corn flour has been added to the boiling water. The boiled pasta also breaks into small pieces while cooking in the saucepan. Much gluten-free pasta has a strong rice flavour which can be a little disconcerting and obviously makes if different from 'normal' pasta. Recently, I was given the opportunity to trial some Barilla gluten free pasta which has just come onto the market. Barilla is a popular Italian brand around the world. I have used Barilla gluten-free penne pasta for tonight's recipe and I am very happy with the results. I had none of the above mentioned problems and most importantly, the taste is fantastic. It has the classic pasta flavour, not the strong rice flour flavour of many other gluten-free pastas.
Tonight, I am sharing with you an easy, delicious, vegetarian dish made with Barilla gluten-free pasta. Try this pasta, and let me know if you agree with my comments.

Ingredients:

1 box Barilla gluten-free Penne (340g )
1 jar Barilla Napoletana Sauce (400g )
1.5 cup Roast Pumpkin*
100 g Baby Spinach
120g Sundried Tomato
1/4 cup Pinenuts
1/4 cup White Wine
1/3 cup Olive Oil
2 cloves Garlic - chopped finely
Parmesan Cheese
Chopped Parsley/Basil
Salt and ground Pepper

Method:

Roast Pumpkin

Preheat oven to 200C.
Place 1.5 cup diced pumpkin in the baking tray, add olive oil, salt, chopped rosemary and parsley (or dried mixed herbs).
Bake in the oven about 20 minutes until 90% soft. Remember the cooking time may different due to the type of pumpkin and sizes cut.
Check after 15 minutes.

Pasta

Bring water to the boil in a large saucepan, add 2-3 tablespoons salt.
Place the penne into boiling water on high heat for about 8-9 minutes**.
Stir well 2-3 times during cooking.
Drain water, add 2 tablespoons olive oil, mix well.
Pour 1/3 cup of olive oil in a large pan, add garlic, pinenuts and roast pumpkin. Stir fry for a few minutes.
Add white wine and napoletana sauce.
Add penne and stir fry another 3 minutes.
Add baby spinach, sundried tomato, chopped parsley. 
Add a little Parmesan at the last minute before plating up.
Serves 4

Tips:

Add more pinenuts and Parmesan before eating if you prefer.
** I cook my pasta for about 8 minutes as I cook it again with the sauce. If you prefer soft pasta, you can cook for a few extra minutes. But, remember the pasta becomes softer after you drain and do not cook immediately.

Contact: lee.leehocklai@gmail.com