Casa Barilla | Gluten Free Pasta Recipes

I had an amazing experience recently.  A gorgeous Mama Boyo date at Casa Barilla, a fabulous Italian cooking school run by the team at Barilla.  Click here to read more about Casa Barilla’s hands-on classes, master classes, demonstrations and even tailored team building for up to 24 people.  I think it would make a really fun hen’s or buck’s party event too.

As someone who eats gluten free due to health reasons, I was delighted to be invited along to a gluten free cooking class.  Boyo was my plus one, and we were delighted to share a cooking station with the lovely Jim from Mr and Mrs Romance.

Casa Barilla | Gluten Free Pasta Recipes #kimbalikes @kimbalikes kimbalikes.com

The morning kicked off with San Pellegrino soft drinks, a delightful ginger ale & lime cocktail, coffee, and a gluten free chocolate cake to die for.

Next up, we gathered around the kitchen, with viewing screens so you don’t miss any of the important details, to watch Executive Chef Andrea Tranchero cook, before we repaired to our cooking stations to attempt to recreate the magic.

Casa Barilla | Gluten Free Pasta Recipes #kimbalikes @kimbalikes kimbalikes.com

The first recipe was Gluten Free Elbows with Prawns, Broccoli and Ricotta Sauce, cooked Risotto Style, followed by Gluten Free Spaghetti with Chicken, Cherry Tomatoes and Pesto Genovese.

I absolutely love Italian food, but as someone who has an allium allergy (onions, garlic, chives, fennel, et al), it can be difficult to eat. Casa Barilla’s team were awesome and swung into action, to enable me to participate, and more importantly, eat!

I’m sharing the original Casa Barilla Risotto Style pasta recipe, and also the Kimba-friendly version.

Casa Barilla | Gluten Free Pasta Recipes #kimbalikes @kimbalikes kimbalikes.com

 

Gluten Free Pasta Elbows with Prawns, Broccoli & Ricotta Sauce, cooked Risotto Style

375g Barilla Gluten Free Pasta Elbows
1 jar Barilla Ricotta Sauce
1.5L vegetable or fish stock
Half a medium onion, chopped
1 glove of garlic, crushed
3g dried chilli
16 green prawns, medium sized, heads removed, deveined, cut into 3 pieces
Half a glass of white wine
1 large broccoli head, florets kept separated from stem
70g butter
80mL Extra Virgin olive oil
Sea salt & pepper to taste

  • Bring your stock to the boil
  • In a large frying pan, add oil, then onion, garlic, chilli, add the prawns and season
  • Cook for a couple of minutes, then add the Barilla Gluten Free Pasta Elbows, and pour in the wine
  • Finish cooking as you would cook a risotto, adding the stock a ladle at a time and cook for about 4 minutes
  • When the stock is absorbed, add another ladle.  Continue until the pasta is perfectly al dente
  • Meanwhile, boil the broccoli florets in the stock for 2 minutes.  Once ready, add to the pasta
  • Toss with the Barilla Ricotta sauce for a couple of minutes and allow the pasta to absorb all juices
  • Remove from the heat, add butter and a drizzle of Extra Virgin olive oil

Casa Barilla | Gluten Free Pasta Recipes #kimbalikes @kimbalikes kimbalikes.com

Gluten Free Pasta Elbows with Prawns & Broccoli, cooked Risotto Style

375g Barilla Gluten Free Pasta Elbows
1.5L vegetable or fish stock
3g dried chilli
16 green prawns, medium sized, heads removed, deveined, cut into 3 pieces
Half a glass of white wine
1 large broccoli head, florets kept separated from stem
70g butter
80mL Extra Virgin olive oil
Sea salt & pepper to taste

  • Bring your stock to the boil
  • In a large frying pan, add oil, pepper, chilli, sea salt.  Heat together and then add the prawns.
  • Cook for a couple of minutes, then add the Barillia Gluten Free Pasta Elbows, and pour in the wine
  • Finish cooking as you would cook a risotto, adding the stock a ladle at a time and cook for about 4 minutes
  • When the stock is absorbed, add another ladle.  Continue until the pasta is perfectly al dente
  • Meanwhile, boil the broccoli florets in the stock for 2 minutes.  Once ready, add to the pasta
  • Toss until all juices are absorbed.  (I’m not a great tosser so I stir it through with my wooden spoon)
  • Remove from the heat, add butter and a drizzle of Extra Virgin olive oil
  • I would also add some fresh broadleaf parsley

Casa Barilla | Gluten Free Pasta Recipes #kimbalikes @kimbalikes kimbalikes.com

I absolutely love this recipe, and will be recreating it often.  Boyo loved it too – he even ate some broccoli.  I know, right?!  I ate the leftovers for dinner as a cold pasta salad.  Deliciousness!

There’s a great back story behind this recipe.  The Executive Chef was cooking some of the Barilla Gluten Free Elbows one day and was strongly reminded of his mamma making risotto.  The smell of the rice-based pasta inspired him to see if he could make a pasta dish cooked risotto style.  Gluten free Penne was a bomb – the larger shape of the penne broke up.  But the smaller Elbows held their own in this dish, retaining their shape.  I’m calling that the bomb dot com!

Casa Barilla | Gluten Free Pasta Recipes #kimbalikes @kimbalikes kimbalikes.com

Gluten Free Spaghetti with Chicken, Cherry Tomatoes and Pesto Genovese

350g Barilla Gluten Free Spaghetti
1 jar Barilla Pesto Genovese
80g Italian pancetta, skin removed and finely chopped
1 leek, diced in 0.5cm cubes
1 garlic clove, crushed
250g chicken breast, skin off, diced in 1cm cubes
Half a glass of white wine
1 punnet of truss cherry tomatoes, halved
50mL Extra Virgin olive oil
Rock salt, for pasta water
Salt and pepper, to taste

  • In a large fry pan, stir the pancetta in a little oil, then add the leek and garlic and cook together for a few minutes until golden
  • Add the chicken and season to taste
  • Add the wine and allow it to evaporate, cook for 5 minutes on low heat.  Stir occasionally.  Then add the tomatoes
  • In the meantime, in a large sauce pan, bring plenty of salted water to the boil (7g of salt to 1L of water).  When the water is boiling, drop the Barilla Gluten Free Spaghetti and cook according to instructions on the box – al dente is best
  • Drain the pasta 2 minutes before the suggested cooking time and toss the pasta together with the mix for a further minute
  • Remove from the heat, stir through the Barilla Pesto Genovese and serve with a drizzle of Extra Virgin olive oil.

Casa Barilla | Gluten Free Pasta Recipes #kimbalikes @kimbalikes kimbalikes.com

As the main star of this dish was pesto, I decided not to create a Kimba-friendly version.  I will make my own pesto at home one day though, and give it a go.  Boyo and Jim teamed up and made a delicious dish.

A great tip I learned about cooking with pesto is never to cook it – always remove from the heat and stir through as the last step.  Adding it whilst cooking will separate the pesto and it won’t taste as fresh and good.

Do you eat gluten free? Even if you don’t, I strongly suggest giving the gluten free elbow cooked risotto style a go.  Soooo yummy!

Kimba Likes // a style blog with a fun family twist! @kimbalikes

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Boyo and I were guests at Casa Barilla Italian Cooking School
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