I’m sure it’s fab that I’ve ditched that starch on a regular basis now that I can’t have 90% of the pasta out in the universe. But when I want to get my pasta on, I go for it. Which is why I highly recommend this completely insane recipe for Pasta & Brie Magic (I just named it that!).
An awesome friend of mine first brought this olive oily, cheese-filled dish over to my house a few years ago — before I knew that regular old pasta could eventually kill me — and I was blown away. She didn’t have a recipe written down, but emailed some vague instructions which I’ve since experimented with and discovered the right mix. Before you dig into the recipe, and have a heart attack just by reading how much brie is involved, remember the note my bud gave to me: It never turns out too cheesy, but it can turn out too oily.
Now let’s talk about pasta. We are unbelievably lucky to live in a time where people make gluten-free pasta out of everything from quinoa to corn. You’re going to need to experiment until you find your favorite grain, and your favorite brand. I’m digging on Le Veneziane made in Italy right now. My entire family says it tastes exactly like normal gluten-filled pasta, and I totally agree. It’s made from corn flour, which I usually don’t love, but these Italians do know their noodles, and it blows away the competition.
Also, a gluten-free pasta cooking tip: No matter what the package says, unless I’m going for serious al dente, I always need to cook it a few minutes longer.
Here’s what you should be slathering all over that awesome g-free pasta: