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VickiLynn

From Everyday Italian To Gluten Free

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I was watching Everyday Italian this week and caught Giada making a pasta dish for her daughter's birthday. I duplicated it using gluten free pasta. She started with sauteing onions in olive oil in a heavy skillet. Add fresh chopped carrots (small pieces) and cook until tender. About halfway thru cooking the carrots add some chicken broth. Next add frozen peas & cook slightly. Add 4 oz. of room temperature cream cheese and 4 oz. of mascarpone cheese (I did not have mascarpone so I used creamy ricotta cheese, it worked well.) Lastly, add in cooked pasta. I made this by adding gluten-free pasta to half and regular bow-tie pasta as she used to the other half, for my husband. He loved it & so did I!

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This sounds yummy. I can not have dairy so I am wondering what I can use in place of the mascarponce cheese. There is a replacement for the cream cheese.

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I was watching Everyday Italian this week and caught Giada making a pasta dish for her daughter's birthday. I duplicated it using gluten free pasta. She started with sauteing onions in olive oil in a heavy skillet. Add fresh chopped carrots (small pieces) and cook until tender. About halfway thru cooking the carrots add some chicken broth. Next add frozen peas & cook slightly. Add 4 oz. of room temperature cream cheese and 4 oz. of mascarpone cheese (I did not have mascarpone so I used creamy ricotta cheese, it worked well.) Lastly, add in cooked pasta. I made this by adding gluten-free pasta to half and regular bow-tie pasta as she used to the other half, for my husband. He loved it & so did I!

A really good substitute for mascarpone cheese is to blend 8 oz. of cream cheese, 1/4 c. heavy cream and 2 tablespoons of butter together. If you can't substitute the heavy cream and butter I would just use all cream cheese substitute. Hope this works for you!

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Unfortunately, cream cheese, cream, and butter are all dairy. :/

That's why I find dairy free harder than gluten free!

For *some* italian recipes (thought it's not really very italian), mashed avocado works suitably for a ricotta-like substitute. works well enough in lasagna.

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Unfortunately, cream cheese, cream, and butter are all dairy. :/

That's why I find dairy free harder than gluten free!

For *some* italian recipes (thought it's not really very italian), mashed avocado works suitably for a ricotta-like substitute. works well enough in lasagna.

I found a listing at about.com for a bunch of dairyfree cheese substitutes. It can be found here.

Hope it helps, the first recipe is a ricotta/cream cheese/marscapone substitute.

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has your husband tried the gluten free pasta?

My husband likes Tinkyada pasta even better than our old brands, and it is so nice to be able to cook the same thing for the whole family!

I haven't found a recipe yet where I have not been able to successfully substitute gluten-free pasta for wheat pasta.

I have even successfully made my own homemade raviolis, substituting Namaste's flour blend for the wheat flour. I did find it took one more egg than the original recipe called for, but the final results were awesome!

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has your husband tried the gluten free pasta?

My husband likes Tinkyada pasta even better than our old brands, and it is so nice to be able to cook the same thing for the whole family!

I haven't found a recipe yet where I have not been able to successfully substitute gluten-free pasta for wheat pasta.

I have even successfully made my own homemade raviolis, substituting Namaste's flour blend for the wheat flour. I did find it took one more egg than the original recipe called for, but the final results were awesome!

My husband comes from a family of wonderful italian cooks so he is used to homemade sause and every kind of pasta you can think of. He does not like gluten-free pasta. My children, both grown, love it. They are used to my gluten-free cooking and love all things gluten free. My favorite brand is bionaturae. http://www.vickisglutenfreeforlife.com

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