Spinach Pasta

  • Vegetarian
  • Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
  • Processor

"The Allergy-Free Pantry is a triumph for anybody living with multiple food allergies, making cooking easy, accessible, and fun. Forget navigating your way through the minefield of processed foods! Colette's homemade staples are natural, fresh, and delicious, allowing the home cook to create a wide variety of healthy dishes. This book is an amazing resource and will provide endless inspiration."

This was the blurb I had the honor of writing to support this incredible book.

If you're living with multiple food allergies, or know somebody who is, Colette Martin's new book, The Allergy-Free Pantry will change your life. All of the recipes are free of the top eight allergens and are all gluten free, and they are amazing.

Colette Martin is a food allergy mom and advocate. She is on the board of Kids With Food Allergies (part of the Asthma and Allergy Foundation of America) and is an active member of FARE (Food Allergy Research and Education) and APFED (The American Partnership for Eosinophilic Disorders). Yep! She knows a thing or two about living with multiple food allergies.

This book is the ultimate guide for stocking any allergy-free pantry. Colette opens the book by giving you the lowdown on essential items. She then shares her go-to flour blends - basic, bread, pastry, and pancake and baking mixes, as well as recommendations for off-the-shelf blends, and substitution suggestions.

Then there is a section on allergy-free milks, with recipes for hemp, sunflower, rice, and oat milks; as well as recipes for coconut cream, and allergy-free "buttery" spread. Next, egg replacers like flaxseed eggs, chia seed eggs, and applesauce.

Bread is a staple in most households, and finding good allergy-free breads is challenging. I have made several of Colette's bread recipes over the years, and they are fantastic. Colette offers recipes for all of the common breads such as sandwich bread, hamburger buns, cornbread, dinner rolls, biscuits, breadsticks, English muffins, bread crumbs, croutons, and flatbread. And if you're searching for spreads to put on these breads, Colette shares recipes for sunflower seed butter, apple butter, strawberry jam, cherry vanilla jam, and others. There are also recipe for commonly used condiments and dressings such as ketchup, mustard, mayonnaise, and BBQ sauce; and simple vinaigrette, Italian, ranch, and mock caesar salad dressings.

The rest of the book is full of allergy-free meals, sides, pasta and pizza, savory snacks, crackers, cookies, and sweets. Some of my favorites include: allergy-free pancakes, apple oatmeal scones, perfect pizza, potato puffs, Asian coleslaw, flax crackers, spicy hemp crackers, chocolate chip cookies, sunflower butter cups, and chocolate raisin granola bars.

I've made this spinach pasta a few times now, and it's fabulous. I can't wait to make it for my food-allergic niece when I go back to Australia for the holidays. I love fortifying pasta with vegetables. Spinach adds fiber and nutrients to plain pasta. Colette's tip is to cook some extra spinach for dinner and save some to make pasta the next day. Use about 2 cups (60 g) of fresh spinach makes ¼ cup (45 g) of spinach puree required for the recipe. I use the Earthbound Farm organic spinach, and have enjoyed this pasta with different kinds of pesto or tomato sauce. Enjoy!

In other news, I am off to spend the rest of the week in Northern California to immerse myself in the best spinach on the planet for the Experience Earthbound trip visiting the Earthbound Farm headquarters just outside Monterey. I am so excited to be spending a few days with the founder, Myra Goodman and the rest of the EBF team, and learning how they grow the country's the most amazing organic leafy greens.

Earthbound Farm was the first company to launch organic prewashed, packaged greens, encouraging a salad revolution! I am so excited about the trip, and you can follow everything I'm doing in social media by following hashtag #ExperienceEarthbound. Another way you can get involved in the festivities is to take the quiz to learn your salad sign, which is all part of Earthbound Farm's 30th anniversary celebration.

I will report back about all of my adventures next week!

Oh, and back to the book! Grab a copy of The Allergy-Free Pantry. It's wonderful!

Learn more about Colette Martin
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Spinach Pasta

Spinach Pasta

Serves 430 MINS
  1. Puree the cooked spinach, flaxseed meal, and 2 tablespoons of the warm water in a food processor. Let it sit for 8 to 10 minutes. The mixture will be smooth and creamy.
  2. Combine the flours, starch, xanthan gum, and ¼ teaspoon salt in a medium bowl and mix them together well.
  3. Combine the spinach mixture and oil in a large bowl.
  4. Add the dry ingredients to the wet ingredients and stir them together until crumbly. Test to see if the dough holds together by forming a small ball. Add up to 2 tablespoons of water as needed, 1 teaspoon at a time, until the mixture is stiff, yet smooth. The amount of water you need to add will vary based on how much moisture remains in the spinach.
  5. Form tightly packed balls from the dough.
  6. Use a pasta machine or extruder, following the directions for your tool, to form pasta in the desired shape, or form the pasta by hand.
  7. Fill a pasta pot with water and 1 teaspoon of salt. Bring it to a rolling boil before adding the pasta.
  8. Cook the pasta for 1 to 3 minutes. Drain, add sauce, and serve.

**To cook the spinach: Steam 2 cups (60 g) of fresh spinach leaves with 2 tablespoons of water in a medium saucepan over high heat for 2 to 3 minutes, until the leaves are tender. If using frozen spinach, prepare according to package directions.

Recipe from The Allergy-Free Pantry: Make Your Own Staples, Snacks, and More Without Wheat, Gluten, Dairy, Eggs, Soy or Nuts, copyright © Colette Martin, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.

Photo by Colette Martin




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