Product news and Giveaway!!!

Posted by on Feb 24, 2014 in featured, Lunch, Mains, Pasta, Product review, Seafood | 24 comments

Product news and Giveaway!!!

Don’t you love finding a new food product to add to your pantry to make some delicious meals?  Well, I received a special delivery the other day so I can share my new find with you!

I’m sure most of us remember how restrictive this low FODMAP diet felt when first getting started on it.  Who could imagine never cooking with onion, not eating that daily apple, or spitting pips from a juicy wedge of watermelon in the summer?  There’s a time of eating strictly low FODMAP to get those dreaded symptoms of IBS under control, and then comes the stage to learn what our bodies can cope with.  With a bit of gentle challenge, and I recommend the advice of a FODMAP-trained dietitian, we can find foods to include in our individual low FODMAP diet.  For me, that has included spelt.

Spelt, aka triticum, is an ancient relative of our modern-day wheat.  It has regained popularity in recent times as healthier, more nutritious grain.  According to Dr Jaci Barrett of Diet Solutions, FODMAP content of spelt products vary according to different processing variables.  I have found I can happily include spelt in my diet and have tried several spelt products, including breads and flour to cook with, without problem.  The most recent has been San Remo’s new spelt pasta range.

 

 

San Remo’s Spelt pasta has a yummy flavour, some call it “nutty”, and that al dente bite I remember in wheat pasta – oh how I’ve missed that!!  This pasta cooks in 10-12 minutes, holds its’ shape, even in a pasta-bake, and leftovers reheat beautifully.  Have I tempted you yet?

 

 

I know not all low-FODMAPers can eat spelt, and if you need to stay gluten free then spelt is not for you.  For those of you who do enjoy spelt, I have 6 spelt pasta packs to give away courtesy of San Remo.  Each pack contains a box of spelt spirals and a box of spelt spaghetti.  So give a “thumbs-up” on our Facebook page and/or share your favourite pasta recipe in the comments below to be in the running for one of these delicious prizes (prizes will be sent to Australian addresses only – sorry International friends).

Get your entry in down below :)

 

This has been my lunch several times lately.  Simple, quick and of course, delicious.

 

 

Spelt Pasta with Tuna Puttanesca

Serves 2

125g spelt spirals
125g can tuna slices
1 tomato, diced
¼ cup olives, sliced
2 teaspoons capers, chopped
½ cup baby spinach, roughly chopped
freshly grated parmesan
black pepper

Cook pasta according to package directions. Drain and return to the pan.  Add tuna, tomato, olives, capers, and spinach, mixing well.

Divide pasta between 2 bowls.  Top with parmesan and a grinding of black pepper to taste.

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24 Comments

  1. Yum, sounds fantastic! Thankfully I can tolerate small amounts of spelt; and I love tuna too.

    For a quick lunch or as dinner with a side salad, I love to fry some bacon or ham in olive oil until crispy; add some chopped olives, sliced asparagus, chopped parsley and basil, 1 chopped ripe tomato; throw in cooked g/f pasta spirals with a little of the cooking water and toss it all together. As a little treat I sprinkle some feta on top when serving.

    Would love to try this recipe with the spelt spirals!

  2. I have not tried Spelt pasta as yet (or spelt anything for that matter) but would love to.
    Funnily enough I did Gluten Free pasta for lunch today … I don’t follow a recipe .. I just throw in what I have but I find this mix is especially delicious and I think it would be gorgeous with spelt pasta.

    Cherry Tomatoes (2 per person)
    Olives (3-4 per person)
    Zucchini (small to medium chopped into bite sized pieces)
    Garlic infused olive oil (just a splash)
    Fresh Basil
    Feta Cheese (only need a small amount)

    Cook your pasta .. meanwhile in a frying pan heat the oil and throw in the cherry tomatoes, olives, zucchini. Squash the olives and tomatoes with a spatula … releasing all the delicious juices.

    Once everything is cooked drain your pasta and add it to the pan, add the crumbled feta and the chopped fresh basil … mix it all through and serve.

    YUM!

  3. I also recently discovered spelt and it has made me feel less restrictive with my diet. My whole family loves this tuna spaghetti and no one has noticed I no longer make it with wheat spaghetti!

    Cook pasta in boiling water until al dente. Drain and set aside in a baking dish.

    Meanwhile, gently saute some chopped capsicum & some green onion in a little oil. Add a 425g tin of tuna (in brine), 400g tin chopped tomatoes, 2 cups chicken stock. Bring to boil, then reduce heat to a simmer. Mix 1 tb cornflour in 2tb milk (any kind will do) and add this to the tuna mix. Simmer for about 10 mins. Then add tuna mix to the pasta, cover with grated cheese and pop in the oven until warmed through or cheese has browned & melted.

    note: I usually add some ‘hidden’ grated veg such as carrot, zucchini or finely chopped spinach and saute with the capsicum.

  4. I love spelt bread and tolerate it really well. My fave pasta recipe is pappardelle with poached salmon, with pesto (no garlic) and cherry tomatoes folded through. Delicious and oh, so easy!

  5. I haven’t had luck with spelt breads so I’m assuming spelt is not for me. But this recipe sounds delicious so I’ll substitute other GF pastas. In the United States, Ronzoni now makes a GF pasta that is a combination of white and brown rice, quinoa, and corn flours. It is the best GF pasta I’ve eaten to date for taste and holding it’s texture. Thanks again Natalie for another great combination of flavors in this recipe.

  6. Looks lovely. I hadnt hougt of spelt as an alternative to standard wheat breads and pastas. I’ll be looking out for it in he supermarket now thats for sure. More low fodmaps tips and tricks would be greatly appreciated!!

  7. i would love to try these noodles in my chicken and noddles recipe and enjoy them with chicken soup

  8. Love making homemade mac-and-cheese with all real food ingredients topped with diced tomatoes…. :)

    Sheila

  9. Wow! looking forward to trying this pasta. I do a very easy past salad by adding whatever I have in the pantry and fridge. Tin of tuna. 6 to 8 cherry tomatoes, advocad0 sliced, marinated capsicums sliced, Spinach and salad mix leaves, grated cheese and some cooked bacon and vinegar dressing to your taste, .

  10. Good to hear of these new products- will definitely try them. Earlier I noted spelt had an extremely low fructans content [my bugbear!] and I use it for making bread, with a bread machine recipe that I worked out from several off the internet. This works well for me.

    • Hi Rosemary, you have people interested in your spelt bread recipe, especially Marie down below… would you lke to share with us?

  11. Thanks Nat for another great tip & recipe. I have been using spelt bread & pasta for over a year now & we all love it! Ouse spelt bread to make fresh bread crumbs to top your pastitsio recipe (our 14yr old doesn’t like the cheese sauce so I just mix tasty & Parmesan cheese with bread crumbs & sprinkle on top) I am concerned that my local “woollies” to about to discontinue supply as the San remo spelt pasta is now on the bottom shelf!!! This happens quite often – we find something that is great, then they stop supply! Looking forward to making your puttanesca pasta, love the original but haven’t had it for 4 years since being diagnosed!

  12. Like so many others, I miss ‘real’ pasta. I can tolerate small amounts of spelt bread, so spelt pasta here I come! Our family loves a pasta bake — I layer pasta with bolognese sauce, ricotta (sorry to the lactose intolerant) and grilled zucchini/capsicum/eggplant, pour over a small amount of tomato juice and top with parmesan, then into the oven. Yum.

  13. Hi,
    as my daughter is newly diagnosed, I am still in the “discovery”stage of what she can and can’t tolerate. We haven’t tried Spelt yet but will definitely give it a go.
    Her favorite pasta dish combines roasted pumpkin and cauliflower(which I am so thankful these two versatile vegies are allowed), red pepper, zucchini, and spring onion green tops, with a creamy mustard sauce. I cook g/free and wheat pasta so that the whole family can eat together.

  14. Could Rosemary please put her spelt bread recipe on the site. I have tried unsuccessfully to make spelt bread in my bread machine. I get great flavour but poor texture & flat bread.

  15. i would love to make a creamy pasta with this using lactose free cream. yummy

  16. Prior to starting my low fodmap diet pasta featured on my weekly menu multiple times, not so much any more. I have a couple of favorites, but love roast pumpkin, baby spinach and chicken, using garlic infused oil to roast the pumpkin (or sweet potato), helps the pumpkin break down and gloss the pasta without needing extra dressing or sauce. My family think it is better with a splash of cream but I do this after I have served mine as I do not tolerate cream.

  17. I always steam my vegies first,then throw the pasta,with fresh herbs like parsley,basil,coriander and chives,sprinkle some tamari and a little himalayan pink salt,and top with nutritional yeast as a cheese substitute(or cheese if you are not vegan).

  18. We love this spelt pasta use it all the time. We love baked pumpkin, cherry tomatoes, black olives and fresh basil pesto and parmesan cheese beautiful

  19. I would love to make a nice fodmap friendly macaroni salad.

  20. I love this product and make a wonderful ‘fodmap’ friendly pesto which is delicious combined with spelt pasta. In fact the rest of my family prefers the Spelt. I’d love it to come in bigger packs, for my hungry boys.

  21. Sounds delicious! I’ve had pretty good experiences with spelt bread, so I’m keen to try spelt pasta too.

  22. Fortunately I can tolerate spelt so I was very excited to learn about the pasta range. Thanks Natalie can’t wait to get some and give it a try!!

  23. Broccoli sauteed in garlic oil with red pepper flakes. Smash a bit, then add cooked pasta and a little pasta water. Yum.

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