It’s Raw week over at the “I Heart Cooking Clubs” web site. Raw? Hmm, what kind of inventive dish could I make that’s raw?
I launched the Mark Bittman “How To Cook Everything” iPhone app and searched for “raw” – the first recipe that popped up was “Linguine with Raw Tomato Sauce” – oh that sounded good.
I was hungry for lunch this afternoon, so I decided to make one serving for me.
The ingredients and cooking steps are so simple, it’s laughable!
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I love pasta, but it’s tough to find a really tasty whole grain pasta. I love brown rice pasta, but I also like trying something new. So, I purchased a box of the Ancient Harvest brand of quinoa pasta. It’s a blend of organic (non-GMO) corn and quinoa flours. It’s totally gluten free, and looks and tastes just like regular white flour pasta!
It’s got a nice corn yellow color and I really appreciate that it’s made from simple organic ingredients.
When cooking, the water became a bit cloudy, but the pasta was not sticky or clumpy. I have a bit of a starchy problem sometimes when cooking brown rice pasta, but the quinoa pasta does not have that issue at all.
We ate it as part of our Meatless Monday meal with some tomato olive sauce and it really was delicious.
Even though it’s so much more expensive than regular pasta, I would definitely purchase it again. Looking at the Ancient Harvest web site, it looks like they also offer a wheat/quinoa blend too.
Amazon offers a 12 pack for $26.
We went meatless tonight (with a little bit of dairy) by eating a satisfying plate of quinoa pasta topped with tomato puttanesca sauce. I included some lovely kousa squash in the sauce, which was part of our CSA vegetable share this week. It’s a summer squash similar to zucchini.
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