Eskal Gluten Free Corn Pasta Penne Rigate 500g

Eskal Gluten Free Corn Pasta Penne Rigate 500g

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See other products from Eskal

Eskal gluten free corn pasta.

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Our Price £1.99 (£0.40 per 100g)  
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More about Eskal Gluten Free Corn Pasta Penne Rigate

Eskal Pasta d'oro from Sam Mills is the healthy alternative to wheat pasta. It is entirely gluten-Free, wheat-Free, egg-Free, soy-Free and low in fat, with many nutritional benefits. It contains only corn and water, and has superior cooking qualities while keeping it's texture and flavour your family and friends will love. Eskal Pasta d'oro is also easier to digest than wheat pasta, it is quick to cook and can be used in all your favourite recipes. You can taste the difference!

Cooking Instructions

Place 80g of pasta per person into boiling water (allow 1 ltr per portion) add a pinch of salt. Simmer for 8-10 minutes stirring occasionally, until you receive the desired texture. Drain pasta in colander straight away and serve with the sauce of your choice.

Ingredients

100% corn flour, water.

Nutritional Information

per 100g
Energy 1466kJ/345kcal, Fat 0.8g of which saturated 0g, Carbohydrates 79g of which sugar less than 1g, Protein 5.5g, Salt 0g

Recipe

Penne with Purple Sprouting Broccoli, Pine Nute, Chilli and Lemon

Ingredients:
400g purple sprouting broccoli
400g penne pasta
100g pine nuts
2 tbsp olive oil
2 shallots, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1/2 red chilli, deseeded and finely chopped
½ red chilli, deseeded and finely chopped
salt & pepper
zest & juice of 1 lemon

- Wash and trim the purple sprouting broccoli, cutting them into 2cm pieces and disgarding any tough parts of the stalks
- Bring a large saucepan of salted water to the boil and cook the penne pasta until soft but still with a bit of bite (about 12min)
- While pasta is cooking bring a smaller pan of water to the boil and blanch the broccoli for no more then 3 min, drain and set to one side
- Toast the pine nuts in a dry non-stick frying pan. Take care not to burn them by shaking the pan to prevent the pine nuts from sticking to the pan
- Take a heavy bottomed saucepan and heat the oil. Add the shallots, garlic and chilli along with a little salt and pepper and sauté until soft
- Add the pasta, lemon zest and juice and toasted pine nuts and fry for a further 3 minutes.
- Add the broccoli and serve.

Thanks to Cook Vegetarian magazine for this fresh and tasty recipe.

Dairy Free, Egg Free, Gluten Free, Kosher, Soya Free, Vegan, Vegetarian, Wheat Free, Yeast Free

Customer reviews - Eskal Gluten Free Corn Pasta Penne Rigate 500g

Reviews

- Sun 24th May 2015

I like this corn! Very good wheat free pasta.

- Sun 15th Mar 2015

This is a very good corn pasta, chunky and tasty

- Mon 16th Feb 2015

Great texture and taste

Lovely - Sun 25th May 2014

The size of it when it cooks! It gets huge! Tastes as you would expect pasta too. Impressed.

- Tue 1st Oct 2013

Nice pasta and reasonable price - cooked well and liked the flavour and texture

Delicious - Tue 23rd Oct 2012

Have a lovely wholesome meal by tossing freshly cooked pasta with lightly sauteed kale and pinenuts, feta cheese and olive oil for drizzling.

Nicer than wheat pasta! - Wed 17th Oct 2012

Having just removed gluten from my diet, I was a bit concerned about how gluten free pasta would taste. I can honestly say, it's even yummier than wheat pasta, and absorbs flavour really well. I've used this to make pasta bakes, served it with bolognese, and I've tried it with a knob of butter and parmesan. I wasn't disappointed with anything I've used it in.

Nicer than wheat pasta! - Wed 17th Oct 2012

Having just removed gluten from my diet, I was a bit concerned about how gluten free pasta would taste. I can honestly say, it's even yummier than wheat pasta, and absorbs flavour really well. I've used this to make pasta bakes, served it with bolognese, and I've tried it with a knob of butter and parmesan. I wasn't disappointed with anything I've used it in.

- Thu 18th Aug 2011

Best gluten-free pasta I've tried. No gluey discharge, taste and texture of the real thing.


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