Not everyone likes gluten free pasta…

Posted by on Jun 15, 2012 in featured, General, Mains, Pasta | 3 comments

Not everyone likes gluten free pasta…

I remember the day I completed my series of breath tests.  I was so hungry after fasting and all I could think about on my drive home was the bowl of Spaghetti Bolognese that was sitting in my fridge, left over from the previous night’s dinner.  I hadn’t experienced any significant side-effect from the breath test and so I was starting to think I didn’t have a problem with FODMAPs.  As soon as I walked in the door that delicious bowl of tomato-y sauce and noodles were reheated for lunch.  A few hours later however, I started to question my premature confidence about passing the breath tests.

You know how the story panned out from there and that was the last time I had a bowlful of wheat pasta and Bolognese sauce made with onion, garlic and tomato paste.  Gluten free pasta now occupies a shelf in my pantry and I have adjusted my sauce recipe.  But I can’t say everyone in our household is happy to eat gluten free pasta.  I do understand; although I have become used to it, GF pasta doesn’t have the same bite or flavour as its’ wheat counterpart.  Every now and then I sneak a little bite and remember the days when….

For a long time I just accepted I needed to put two pots of water on the stove for our pasta dinners.

Save for my Pastitsio, baked pasta dishes, such as lasagne, just didn’t happen too often in our kitchen; it just seemed too much fiddling around to prepare two separate dishes.

But a bright spark suggested to me that I should just make my lasagne with regular pasta on one side of the dish and GF pasta on the other.  I wondered why on earth I hadn’t thought of that earlier, it was so obvious.

 

 

Pasta, Bolognese, Bechamel, repeat layers

Perhaps you have already thought to make your lasagne this way, but I wanted to share this idea in case you have been making 2 dishes or just missing out.

To help me remember which side of the dish has which pasta, I sprinkle some dried herbs on top of the GF pasta side before baking.

 

GF pasta on the left, regular wheat pasta on the right

Lasagne is a great family dish.  It will satisfy a crowd easily or leftovers will give you a break from the kitchen at another meal time.  Throw a salad together to serve on the side, get the dishes washed while the lasagne bakes, then sit back, relax and enjoy a delicious dinner that will keep everyone happy.

 

 

**Please note that this lasagne is suitable for a low FODMAP diet but I do not recommend this preparation for people with coeliac disease due to the risk of gluten contamination.

 

 

 

 

3 Comments

  1. SMART!

  2. GREAT suggestion. I’ve been preparing the corn pasta’s myself which my family actually enjoys although I’ve yet to find a lasagna noodle. None of us care very much for the rice pastas so I’ve stopped buying them for now. I have made regular lasagna twice for my family since I’m unable to eat it. It’s quite a lot of work, but they love it. I’m tempted to try a small piece…but I don’t as I’m afraid of the wheat noodle, onion and minced garlic. But, I do get to enjoy the wonderful aroma! ; ) A small consolidation!

  3. Thanks. Hadn’t thought about doing that. I’m sure the rest of the family will enjoy it more.

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