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Gluten-Free Pasta For The Nine Days

Pasta seems to be on just about every menu when it comes to cooking for the Nine Days, the period before Tishah B’Av when many Jews refrain from eating meat. While pasta is a great substitute for meat and poultry, more and more people are following gluten-free diets for better health, among other reasons.

Pereg Natural Foods offers the only gluten-free quinoa pasta on the market made of 100% quinoa flour. Offering a healthy and tasty alternative to traditional durum wheat pasta, Pereg’s quinoa pasta contains all nine essential amino acids, is high in fiber (5 mg per serving), is a great source of protein (8 g per serving), and has only 210 calories and 40 g total carbs per serving.

Available in spaghetti, curvo rigate, and fusilli, each variety is certified gluten-free, OU kosher, and completely free of preservatives, MSG, and GMOs. Try Pereg’s gluten-free quinoa flour to bake great gluten-free sweets for the Nine Days as well.

Gluten-Free Quinoa Pasta With Spinach & Tomatoes

Dairy

Ingredients:

  • 8-oz. package Pereg 100% quinoa gluten-free pasta
  • 2 Tbsp. olive oil
  • two 10–12-oz. containers grape or cherry tomatoes
  • 3 garlic cloves, pressed
  • two 5–6-oz. packages baby spinach
  • 6 Tbsp. finely grated kosher Parmesan cheese, divided
  • 3 tsp. dried oregano
  • ¼ tsp. dried crushed red pepper
  • additional finely grated kosher Parmesan cheese

Directions:

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving ½ cup of pasta cooking liquid. Return cooked pasta to same pot.

Meanwhile, heat oil in large, heavy skillet over medium-high heat. Add tomatoes; sprinkle with salt and freshly ground black pepper and sauté until beginning to soften and brown in spots, 3–4 minutes. Add garlic; stir 30 seconds.

Add ¼ cup reserved pasta cooking liquid to skillet and stir, scraping up browned bits. Add tomato mixture with juices, spinach, 4 tablespoons cheese, 2 teaspoons oregano, and crushed red pepper to pasta in pot; toss over low heat just until spinach begins to wilt, adding more pasta cooking liquid by the tablespoon if dry, about 2 minutes. Season to taste with salt and pepper.

Transfer to large bowl; sprinkle with 2 tablespoons cheese and remaining teaspoon oregano. Serve, passing additional cheese.

Quinoa & Almond Chocolate-Chunk Cookies

Dairy

Prep time: 15 minutes, plus 1 hour for resting time

Cook time: 10 minutes

Yields: 16 cookies

Ingredients:

  • 1 cup gluten-free quinoa flour
  • ½ cup granulated sugar
  • 1 cup gluten-free almond flour
  • ½ tsp. baking soda
  • ½ tsp. cinnamon
  • ¼ tsp. salt
  • 2 Tbsp. oil, such as grapeseed oil
  • 2 eggs, whisked
  • 1 tsp. vanilla
  • 2 Tbsp. milk
  • ½ cup chocolate chunks

Directions:

Preheat oven to 325°F. In a large bowl, whisk together dry ingredients: quinoa flour, sugar, almond flour, baking soda, cinnamon, and salt.

Add in oil, eggs, and vanilla and combine until a dough starts to form. Start adding milk, and mix with clean hands until a dough forms. You may not need all the milk. If dough gets a little too sticky, add a little more quinoa flour. Then mix in chocolate chunks.

Shape into 1-inch balls and place on a parchment-paper-lined cookie sheet.

Bake on the middle rack for 12–14 minutes until golden-brown. Let cool on cookie sheet. Can be kept in an airtight container for up to three days or frozen.

Established in 1906 and based in Clifton, NJ, Pereg Natural Foods is a leading producer of premium ancient grains, gluten-free flours, an extensive line of quinoa and couscous products, and more than 60 pure and natural spices and spice blends from around the culinary world. The company manufactures all its products from start to finish, controlling the quality from the sourcing until the product is packed and ready for the consumer. Pereg Natural Foods products are available at select retailers throughout the U.S. and Canada and at www.pereg-gourmet.com. Follow Pereg Natural Foods on www.facebook.com/peregnatural and @peregnatural.

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